John Myers
Ingredients for 8 servings:
- 200 ml cream
- 300 g natural yogurt, 3.5% fat
- 160 g sugar
- some lemon sugar
- 450 g raspberries, frozen
Instructions
Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes
without ice cream maker, also suitable for ice cream on a stick
Whip the cream until stiff. Mix the natural yogurt with the sugar and lemon sugar. Add the first third of the still-frozen raspberries and puree until completely smooth, then add the next third and puree again until smooth, finally adding the last third and puree as smoothly as possible. Quickly mix the cream into the raspberry-yogurt mixture and fill the mixture into 8 serving containers. 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 become 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 suitable molds and freeze thoroughly before eating.
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