Combine lemon rind, juice and icing sugar to yogurt and stir well until combined. Blend basil leaves with 3 tablespoons yogurt cream in electric blender. Fold into the yogurt cream the basil mix and mix well. Whisk the egg whites until stiff but not dry. Add the meringue into the yogurt cream and give a final mix.
Pour into a freezing box and freeze until half set. Remove from the freezer and beat with a whisk or electric hand beater until smooth. This will keep the texture of the ice cream soft and creamy. Pour again into the box and freeze until it sets. Overnight is the best.
Remove from the freezer 20 to 30 minutes before serving.
