Roast the hazelnuts and grate finely.
Whip the cream until stiff, stir the yogurt with the hazelnuts and honey and carefully fold in the whipped cream.
Fill the amount into an oblong mold lined with parchment paper and freeze.
To serve, invert the mold, remove the paper and cut the ice cream into slices about 2 cm thick, arrange in a fan shape and garnish with lemon balm leaves and hazelnuts.
Peter Krahn
pureed and lightly sweetened with honey as a fruit sauce can be a sophisticated addition.
Tip: Use a regular or light yogurt yes as needed!
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