31
31
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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