John Myers
Ingredients for 1 servings:
- 300 g berries, fresh, e.g. strawberries, blueberries
- 400 g yogurt
- 3 tbsp elderflower syrup
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Ice cream recipe for the freezer
Wash the fresh berries, cut them into pieces (if using strawberries), and place them in a bowl. Add the remaining ingredients and puree the ice cream mix using a hand blender or similar. Pour the ice cream mix into a freezer bowl, seal tightly, and place in the freezer. For the first 1.5 hours, stir the freezing ice cream thoroughly with a fork about every 15 minutes. This breaks up the large ice crystals that give the ice cream a rather sandy and coarse mouthfeel. The effort is definitely worth it if you want a creamy, fruity treat. Tips: When freezing the ice cream, it’s better to use shallow bowls rather than tall ones. The ice cream mix freezes faster in them. I prefer to divide the mix into several small bowls so that you don’t have to refreeze the thawed ice cream, and this way it makes exactly 1-2 scoops of ice cream. If you’re using small freezer containers and want to eat the contents all at once, you can briefly warm the outside of the container with warm water or with your hands. This will help the ice cream pop out of the container more quickly, and you can pour it onto a plate. The ice cream also tastes delicious with other fruit varieties, such as wild berries… It also works great with frozen berries.
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