John Myers
Yoghurt Ice Cream À La Hugo
The perfect yoghurt ice cream à la hugo recipe with a picture and simple step-by-step instructions.
- 250 g Natural yoghurt
- 100 ml Prosecco
- 200 g Ice magic for yogurt
- 1 small Organic lime
- 3 Branches Mint
- 3 tbsp Elderflower syrup
- Put the yoghurt with Prosecco in a sufficiently large, tall mixing vessel.
- Add ice cream for yoghurt and stir carefully with a hand mixer for 1 minute on the lowest setting. Then whip for another 2 minutes on the highest level until creamy.
- Wash the organic lime with hot water and finely grate the peel, squeeze out the juice. Wash the mint and cut the leaves into small pieces.
- Stir in the lime zest and lime juice together with the mint and elderflower syrup with the hand mixer.
- Fill the ice cream mixture into suitable containers, seal and freeze in the freezer at -18 degrees for at least 5-8 hours.
- Serve the ice cream garnished with lime zest and mint.
- Tip 7: Instead of yoghurt, you can also use the same amount of buttermilk, sour milk or kefir.
Facebook Comments