Lemon cheesecake ice cream

Ingredients:

11/2 cups lemon juice
1 tin condensed milk
250g low fat cottage cheese
250ml low fat yoghurt
200ml fresh cream (thick) (whisk if runny)

Method:

1. Pour condensed milk into a large bowl.
2. Mix in the lemon juice (gradually).
3. Add remaining ingredients to the bowl and whisk until thick and smooth.
4. Pour mixture into an ice-cream dish or any rectangle tin and place in the freezer.
5. Remove ice cream from the freezer 30 minutes before serving (to allow to soften a little if need be).