Iced Yogurt me Strawberry Lemon Mint Fruit Cream

1. When the opportunity arises, start by making the strawberry mint fruit cream first. You can find the link to this in my KB – here – strawberry mint fruit cream spread
2. As soon as you feel like eating the iced yoghurt – it’s all quick!
3. E hoʻokomo i ka ʻaila hua i loko o ka mīkini meaʻai a hoʻohui i ka yogurt. E hoʻonoho i ka mīkini i ka wikiwiki wikiwiki a e holo no 3-5 mau minuke. I kēia manawa e hoʻohui i ka ʻaila ma ka ninini mālie i ka ʻaila.
4. E holo ka mīkini no 2 mau minuke.
5. I kēia manawa e hoʻomākaukau i ka mea hana ice cream. I kēia lā, ua hoʻohana au i ka mīkini ʻaila ʻaila sorbet no kēia. Wehe i ka ipu hoʻoluʻu mai loko mai o ka paʻukū a hoʻololi i ka mīkini i ON. E holo mālie ka hui i hoʻopau ʻia a holo i loko o ka mīkini hau no 20 mau minuke.

mana'o kōkua

1. If you don’t have an ice cream machine – it doesn’t matter – just fill it into a correspondingly large container and place it in the freezer until it is firm enough. It takes at least 6 hours for the whole mass to go through.
2. Now fill the portions – it can be kept like this for several days.

Bon appetit and culinary greetings your Biggi ♥