John Myers
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Creamy Yoghurt Meringue Ice Cream with Marinated Strawberries
The perfect creamy yoghurt meringue ice cream with marinated strawberries recipe with a picture and simple step-by-step instructions.
Ice:
- 350 g Yogurt 30%
- 200 ml Cream
- 6 small Meringue dots
- 0,5 tsp Guar gum
- Juice of 1/2 lemon
Strawberries:
- 500 g Strawberries
- 1 tbsp Powdered sugar
- 1 tbsp Amaretto
- Juice of 1/2 lemon
- Grated lemon peel
- Mint fresh
Strawberries:
- Wash the strawberries, remove the leaves and quarter or eighth. Then squeeze the lemon and add the lemon peel, powdered sugar, amaretto and powdered sugar to the strawberries and marinate in the refrigerator for at least 1 hour!
Ice cream without an ice machine:
- Whip the cream until stiff and fold in the yogurt. Then quickly stir the guar gum into the lemon juice and quickly fold into the yogurt mixture. Put the mixture in a bowl with a lid and freeze for about 45 minutes! Then crumble the meringue coarsely and after 45 minutes fold into the ice cream mixture. Then freeze again for at least 3 hours! Before serving, take approx. 10 minutes out of the freezer and air-condition! Then shape balls or cut into slices.
With ice machine:
- Put the cream, yoghurt, lemon juice with guar gum in the ice cream machine and let it run for about 15 minutes. Meanwhile, crumble the meringue and add after 15 minutes. Then let it run again for 15-20 minutes!
- Depending on who likes frozen yoghurt, the mixture can also be removed from the freezer or machine sooner!
- Now form balls. Add the pickled strawberries and top with the meringue crumbs again! Serve! 🙂 This also fits other fruit or fruit salad!
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