Whip the whipped cream until creamy and stiff.
Mix 250 g Greek yogurt with 100 g lemon curd, caramel and chestnut cream. Add some vanilla to the caramel mixture and some organic lemon peel to the lemon curd mixture.
Stir in 80 g each of the whipped cream. Fill the three masses into bowls and put them into the freezer.
Let the ice cream freeze for at least 6 hours. Then the consistency is perfect to cut out beautiful balls.
Preparation Tip:
If the ice cream is in the freezer for a longer time, let it thaw in the refrigerator about 1 hour before serving.