in Dessert Recipes

Raspberry ice cream with yogurt

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Ingredients for 4 servings:

  • 300 g raspberries, fresh (alternatively strawberries, currants, blackberries, etc. possible)
  • 400 g yogurt
  • 200 g cream
  • 1 pack of cream stiffener
  • e.g. sugar or sweetener

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Puree the berries with a hand blender (add sugar or sweetener here if desired). Then whip the cream with the cream stiffener until stiff peaks form. Fill a suitable sealable container with the yogurt, fold in the cream completely (so that the yogurt and cream form a single whole), and finally stir in the pureed berries (you can achieve a nice marbled effect if you don’t mix it in completely). Then place it in the freezer and wait until it’s completely chilled (this could take up to 4 hours).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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