Cook The Book: Greek Yogurt Gelato

1. 1

   Make the

2. 2

   and chill as directed.

3. 3

   Line a fine-mesh strainer with cheesecloth or a double layer of paper towels and set it over a bowl. In a separate small bowl, whisk the 2 cups Greek yogurt until smooth. Place in the colander and leave to drain in the refrigerator for 24 hours, stirring occasionally and pouring out the liquid from time to time. The labne should be thick and spreadable. Transfer to a container, cover, and refrigerate until ready to use.

4. 4

   Place the labne in a medium bowl and slowly whisk in the water. Add the sugar and whisk until dissolved. Whisk in the lemon juice, then whisk the mixture into the base.

5. 5

   Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.