Yoghurt Ice-Cream can be made using fruit or plain yoghurt, an ideal dessert after a meal or as a healthy fresh snack.
Yoghurt Ice Cream Igredients
120g white sugar
500ml whole milk yoghurt
1 1/4 tsp glucose syrup (corn syrup) or honey
5g tbsp carob powder
125ml heavy cream
125ml fresh whole milk
Yoghurt Ice Cream Preparation
Combine heavy cream, milk, white sugar, carob powder and glucose syrup into a saucepan. Stir mixture and heat it to 185 Fahrenheit (85 Celsius). Once it reaches that temperature, quickly chill saucepan by placing it into a bowl of ice water. Constantly stir mixture till its cold before storing in fridge for few hours.
After cooling mixture in fridge, bring mixture out and mix with yoghurt. Both ingredients must be cold! Let the mixture rest in fridge again for few hours. Pour mixture into ice-cream maker and run it till it thickens and firms. Finally, transfer to a food container with lid and let it rest in freezer for at least 3 hours.
Serving Ice-Cream Yoghurt:
The yoghurt ice-cream is ready to be served with fruit sauces or fresh fruits such as red and blue berries according to your preferences!
Yoghurt Ice-Cream Tips
Carob powder is used as a natural thickener for ice-cream which can be bought from pharmacy or food stores. You can avoid it if it’s not available in locally. If you do not have an ice-cream maker, you can stay near freezer and constantly stir it.
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