lemon curd... and I didn't cook it long enough, and skipped straining so it was a little too thin even after going in the fridge. I also think I added too much lemon juice. But I had some frozen yogurt in the freezer, so I dumped it in and stirred it up. Oh... lemony goodness!
4 egg yolks
juice of 1 large lemon or two small lemons
1/4 c honey
1/4 c coconut oil/butter/palm shortening
3 cups tangy yogurt
3 tbs honey
Mix up the first four ingredients, and put in double boiler (bowl on top of small pot with a little water in pot.) Whisk quickly while it thickens somewhat. Once it blends well and starts to bubble a little, it's done! Take it off, and allow it too cool.
Now, there are two ways to do this - you can freeze the yogurt and swirl in the lemon, or you can mix it all up and then freeze it. Personally, I like the lemon swirl, but it is up to your preference.
Mix the yogurt with the honey and little vanilla and pour into ice cream maker and freeze according to manufacturer's instructions. Once frozen to the point of soft serve, add lemon egg mixture and continue stirring and freezing. Transfer to freezer to firm up, and serve.
If you wanna be really fancy, pull out a (well-ripened for GAPS) banana and slice it up. Lemon and banana - yum!