John Myers
Ingredients for 8 servings:
- 200 g blackberries, frozen
- 160 g sugar
- some lemon sugar to taste
- 300 g natural yogurt, 3.5%
- 200 ml cream
- 200 g raspberries, frozen
Instructions
Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes
with yogurt and cream, without ice cream maker, also suitable for ice cream on a stick
In a slightly taller bowl, combine the frozen blackberries, sugar, lemon sugar (if desired), and natural yogurt. Let stand for about 5 minutes. In the meantime, whip the cream until stiff peaks form. Blend the slightly thawed blackberries into the yogurt-sugar mixture until smooth. Then add the raspberries and blend until as smooth as possible. Quickly mix the cream into the berry-yogurt mixture. Pour the ice cream mixture into 8 serving containers (with lids). The ice cream now has about the consistency of soft serve, so it’s ready to eat. However, I put it in the freezer for a few hours. If the ice cream has set too hard, place it in the microwave for about 3-5 seconds or remove it from the freezer a few minutes before eating. The ice cream is also suitable for making popsicles. Pour the mixture into appropriate molds and freeze thoroughly before eating.
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