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🍰 Raspberry Yoghurt Ice Cream

240 kcal · 30 min · 4 servings

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

Ingredients

Instructions

  1. 1. Remove the green stems from the raspberries.
  2. 2. Wash the raspberries thoroughly.
  3. 3. Pat the raspberries dry with a kitchen towel.
  4. 4. Puree the raspberries until smooth.
  5. 5. Strain the puree through a fine sieve to remove seeds.
  6. 6. Beat the egg yolks together with the sugar until creamy.
  7. 7. Stir the lemon juice into the egg yolk mixture.
  8. 8. Whip the cream until stiff.
  9. 9. Mix the egg whites with the yoghurt.
  10. 10. Fold the cream into the egg yolk cream.
  11. 11. Fold the yoghurt-egg white mixture into the egg yolk cream.
  12. 12. Take one-fifth of the ice cream mixture.
  13. 13. Gently mix this amount with one-third of the raspberry puree.
  14. 14. Take the remaining ice cream mixture.
  15. 15. Gently mix this amount with the remaining raspberry puree.
  16. 16. Fill the light raspberry mixture into six to eight rinsed yoghurt cups.
  17. 17. Place the cups in the freezer for 30 minutes.
  18. 18. Insert wooden sticks into the frozen yoghurt cups.
  19. 19. Distribute the remaining raspberry mixture evenly on top.
  20. 20. Let the ice cream freeze completely for 3 to 4 hours.
  21. 21. Hold the molds briefly in warm water.
  22. 22. Carefully loosen the ice from the edge of the mold with a knife.
  23. 23. Turn the ice out onto a plate.
  24. 24. Serve the ice cream immediately.

Nutrition per serving