Lemon Yogurt Ice Cream

Serves 10

• Full Cream Milk - 1lit 
• Skimmed Milk Powder -  6 Tbsp
• Sugar - 1/2 C
• Gelatin - 1 tsp
• Water- 2 Tbsp
• Curd ( prepared from full cream milk) - 1/2 kg
• Powdered Sugar - 4 Tbsp
• Lemon Yellow edible color - a few drops
• Lemon Essence - 2 tsp

1. Dissolve milk powder in 1/2 C warm milk and keep aside.
2. Strain the milk powder paste into the left over milk/
3. Add sugar. Boil milk, stirring occasionally.
4. Keep on medium flame for 20 minutes after the first boil. Remove from fire.
5. Dissolve gelatin in 2 Tbsp water water on low flame in a heavy bottomed pan.
6. Mix the gelatin Solution with the milk, stirring continuously. Cool. Freeze till firm.
7. When the milk has partially frozen, hang the curd in muslin cloth for 1/2 hour. 
8. Beat curd with sugar and essence till smooth.
9. beat frozen milk. Mix the two. Add color. Mix well.
10. Freeze till firm .