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🍰 Raspberry Yoghurt Ice Cream

404 kcal · 30 min · 4 servings

Raspberry Yoghurt Ice Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put cream and milk into a pot.
  2. 2. Slice the vanilla pod lengthwise.
  3. 3. Scrape out the vanilla seeds.
  4. 4. Add the vanilla seeds and the empty pod to the cream and milk mixture.
  5. 5. Bring the mixture to a boil.
  6. 6. Whisk the egg yolks with the sugar in a bowl.
  7. 7. Keep whisking until the mixture is white-creamy and forms peaks.
  8. 8. Remove the pot from the heat when the milk is no longer boiling.
  9. 9. Stir the hot milk into the egg yolk cream in a thin stream.
  10. 10. Pour the entire mixture back into the pot.
  11. 11. Fish out the vanilla pod.
  12. 12. Heat the cream over low heat while stirring with a wooden spoon.
  13. 13. Stop stirring when the cream becomes thick.
  14. 14. Make sure the cream does not boil again.
  15. 15. Place the pot in a bowl of ice water.
  16. 16. Let the cream cool down and stir it occasionally.
  17. 17. Stir the yoghurt into the cooled cream.
  18. 18. Pour the cold cream into the ice cream maker.
  19. 19. Let the ice cream finish churning in the machine.
  20. 20. Alternatively, pour the cream into a shallow metal dish.
  21. 21. Freeze the ice cream in the freezer.
  22. 22. Stir the ice cream well repeatedly during the first hour.
  23. 23. This prevents the formation of large ice crystals.
  24. 24. Place fresh raspberries on the dessert plates.
  25. 25. Place the ice cream on top of the raspberries.
  26. 26. Garnish the ice cream with mint.
  27. 27. Serve the ice cream immediately.

Nutrition per serving