in Dessert Recipes

Raspberry yogurt ice cream

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Ingredients for 5 servings:

  • 250 g yogurt, raspberry
  • 50 g sugar
  • 1 cup sour cream
  • 200 ml milk
  • 2 pinches of locust bean gum (Bindobin), or 2 level measuring spoons
  • 50 g raspberries, possibly frozen

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

Whisk the milk, sour cream, sugar, and Bindobin together until the mixture gains some volume. Now stir in the raspberry yogurt and raspberries. Place the mixture in the refrigerator for a few hours. Now it’s ready to go into the ice cream maker. (I have a compressor ice cream maker, and depending on the chill, the mixture takes 40-50 minutes.) TIP: If you like, you can also stir in 1 cup of cream instead of the milk.

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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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