RASPBERRY YOGURT ICE CREAM
Yoghurtglass med hallon
Serves 6
8.8 oz raspberries
0.4 cup sugar
1 egg
2 egg yolks
1.6 cups Turkish yogurt (or Greek)
0.8 cup heavy cream
Decoration:
raspberries
Mash the raspberries in a saucepan and bring to a boil with 1 tablespoon of the sugar. Allow to cool.
Beat eggs, egg yolks and remaining sugar in a saucepan. Stir in 0.4 cup of the yogurt and heat while stirring until the mixture thickens. Allow to cool and stir in remaining yogurt and mashed raspberries. Beat the cream and gently stir it in.
Pour in a large serving bowl or smaller Bowls and freeze for 3 to 4 hours. Decorate with raspberries.
Enjoy!
Bella
No comments:
Post a Comment