in Dessert Recipes

Raspberry yogurt ice cream

updated

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Ingredients for 4 servings:

  • 300 g raspberries, frozen
  • 200 g cream
  • 100 g yogurt 1.5%
  • 100 g sugar syrup (1:1)
  • ½ tsp, ground locust bean gum
  • 1 dashes lemon juice
  • 1 pinch(s) of salt, (tiny pinch)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

without egg – for the ice cream maker

Thaw the raspberries, puree them with a hand blender, and pass them through a fine sieve (to remove the seeds). Mix well with all the other ingredients (the finished ice cream will be slightly less sweet, so taste and add more sweetener if necessary). Transfer to the ice cream maker.

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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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