Raspberry frozen yogurt
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Having tried one ice-cream recipe and deciding it was unbearably sweet (for my tastes) I thought I would create something with much less sugar. It has to be better for you and my thinking is, if you need it sweeter, add a little sugar when you serve it, as you would with sharp fruits.
- 500 ml Greek-style yogurt
- 50 ml double cream
- 150 ml milk (I used semi-skimmed, though whole milk would probably be better)
- 170 g fresh raspberries
- 2 tablespoons granulated sugar
- Pour everything into a blender and pulse until well mixed, with a few 'bits' remaining
- Refrigerate for 1 hour
- Pour into your ice-cream maker and mix for 50 minutes
How to prevent home made ice cream from freezing solid in the freezer
Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.
Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!
Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.
Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.
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