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1. Crush the raspberries or blend them in a food processor. Sieve to remove the pips.
You can also process the raspberries in a centrifugal juicer, if you have one.
2. Combine the sugar and yoghurt with this fruit purée.
3. Switch your ice cream maker on. Pour the mixture in through the
opening. Freeze-churn for 20-30 minutes, until the mixture reaches
the desired consistency.
4. Serve your ice cream straightaway, or store in your freezer in a
suitable container.
Tip: You can use other fruit (strawberries, cherries, peaches, etc.)
instead of raspberries.
1. Pour the cream and sugar into a saucepan. Split the vanilla pod lengthways and
scrape the seeds into the mixture using the tip of your knife. Add the pod and heat
gently, stirring constantly, until the sugar has dissolved.
2. Remove the vanilla pod and chill for 2-3 hours in the fridge.
3. Stir in the yoghurt.
4. Switch your ice cream maker on. Pour the mixture in
through the opening. Freeze-churn for 20-30 minutes,
until the mixture reaches the desired consistency.
5. Serve your ice cream straightaway, or store in your
freezer in a suitable container.
Yoghurt and raspberry ice cream
Yoghurt-based vanilla ice cream
Preparation: 15 min
Preparation: 15 min Resting time: 2-3 hours in the fridge
250g (9 oz.) raspberries
300ml (½ pint) plain yogurt (chilled)
100g (4 oz.) caster sugar
300ml (½ pint) whipping cream
100g (4 oz.) caster sugar
1 vanilla pod
300ml (½ pint) plain yoghurt
≈ 15 scoops≈ 15 scoops
Do not hesitate to visit our website and share recipes
on www.magimix.uk.com/recipes
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