Yogurt cream ice cream

Ingredients for 8 servings:

• 500 g yogurt, 10% fat
• 250 g quark, 10% fat
• 200 g whipped cream, 30% fat
• 160 g sugar
• 80 g glucose
• 8 g vanilla sugar
• 2 g locust bean gum

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

without using raw egg

First, I thoroughly mix the dry ingredients together. I whisk the liquid ingredients in a blender. This incorporates air, which further improves the creaminess. Finally, the dry ingredients are briefly stirred in, and the mixture is ready to pour into the ice cream maker. I make the ice cream in an ice cream maker with a compressor. The container has a capacity of 2 liters. After 40 minutes, the ice cream is fully churned and can then be served immediately. The consistency is then wonderfully creamy. On particularly warm days, you can let it rest in the freezer for 30 minutes before eating. Notes: The ideal temperature for eating the ice cream is -8 degrees Celsius. We particularly like to eat the ice cream with mirabelle plum compote or cooked red currants. It also goes well with chocolate sprinkles or chocolate sauce. To avoid the need for egg yolk, I use locust bean gum as a binding agent. It is flavorless and able to bind large amounts of water. The 60/40 ratio of water to dry matter results in a beautifully creamy ice cream that goes especially well with various types of compote. Instead of making the ice cream with pure sugar, I use one-third glucose. This keeps the ice cream from becoming too sweet and also lowers the freezing point of the entire mixture. This keeps the ice cream creamy even at slightly lower temperatures. The vanilla sugar gives the ice cream a delicate, subtle vanilla note. If you like, you can also use real vanilla pods. For simplicity’s sake, I always use packets. Energy: 2529.10 kcal 10602.60 kj per 60 g ball 126.46 kcal Water: 727.00 g = 60.58 % Dry weight: 473.00 g = 39.42 % Protein: 43.60 g = 3.63 % Fat: 135.78 g = 11.32 % Carbohydrates: 280.50 g = 23.38 % Sugar: 248.00 g = 20.67 %