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Lemon Ginger No-Churn Ice Cream
Ingredients
  • 2 large (60g) egg whites
  • ¼ teaspoon cream of tartar
  • ¼ cup (54g) crystallized ginger
  • ¾ cup (150g) superfine sugar (see NOTE)
  • ¾ teaspoon lemon zest, finely chopped
  • 6 tablespoons (95g) freshly squeezed and strained lemon juice (from about 2 lemons)
  • ½ cup (118mL) heavy cream
  • ¼ cup (54 grams) plain full fat Greek yogurt
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