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Yogurt with Berries Ice Cream Recipe
This recipe is a great accompaniment for wafers.
Ingredients
250 grams of berries (currants, raspberries, blueberries, strawberries, etc)
50 grams of solidifying sugar 2:1 (1 part of sugar for 2 parts of fruit)
50 ml of water
1 to 2 tablespoons of limejuice
100 grams of white chocolate
300 grams of pure yogurt
200 grams of cream
1 tablespoon of confectioner’s sugar
- Preparation time: 30 minutes approximately
- Cooling or sitting time: 30 minutes approximately
- Freezing time: 7 to 8 hours
Preparation
- Wash the berries, strain them and remove the stems. Cut the bigger ones in half or squares. Boil 200 grams of berries with the solidifying sugar, the water and tablespoon of limejuice, stir until the berries are soft or break. Then put the boiled fruit in a sieve and let the pulp cool. Put the rest of the berries on the side.
- Break the chocolate into pieces, add in 100 grams of yogurt and melt the chocolate in a double boiler. Then mix the melted chocolate with the heated yogurt and 1 tablespoon of limejuice.
- Add in the rest of the yogurt little by little using a whisk into the hot chocolate mixture.
- Mix the cream with the confectioner’s sugar and carefully mix it into the chocolate and yogurt preparation.
- Immediately put the preparation in a plastic recipient and freeze it for 2 hours at a temperature of at least –10 degrees C.
- Then spread the pulp over the white mass. Freeze the ice cream completely for 5 to 6 hours more.
- Make ice cream scoops when the ice cream is done freezing and decorate it with the leftover berries.
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