Greek yogurt ice cream cake

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See original recipe at: 72arstid.amebaownd.com

kept byhappypuppy
recipe by72arstid.amebaownd.com

Notes:

Originally in Japanese. My translation.

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Ingredients:

Serves 10

150g biscotti or cookies
50g butter, melted

2 egg yolks
150g sugar
50g honey
1 lemon (juice and peels)
300ml double cream
200g Russian yoghurt (or Greek/Turkish yoghurt)

Crush the biscotti into small pieces. Mix them with melted butter and spread them on the bottom of the cake mold.
Mix the egg yolks and sugar with a hand mixer or a whisk in a bowl. Add honey, lemon juice, and lemon peels.
In a different bowl, whip the double cream, then add the yoghurt. Mix them softly.
Mix (2) and (3), then put the mixture on top of (1). Freeze it in a freezer for at leasst 3 hours.
Put the cake out of the freezer about 15 minutes before eating. Garnish it with berries (optional).

See original recipe at 72arstid.amebaownd.com