Beat the honey with the egg yolks, the juice of one lemon and the grated lemon zest in a hand mixer form or possibly with a mixer until very creamy. Add the whipped cream, yogurt and binde-fix and beat. Finally, stir in the pistachios. Pour the mixture into an aluminum bowl and set in the freezer or possibly in the ice cream maker, stirring constantly.
To serve, garnish with fresh or frozen berries.
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!
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