Berry Ice Cream with Yogurt and Berries
Clean strawberries and raspberries, rinse if necessary. Set aside 6 beautiful raspberries for garnishing. Chop strawberries. Combine 125 grams (approximately 4 1/2 ounces) of each strawberries and raspberries with 1 teaspoon of lemon juice and 1 tablespoon of vanilla sugar, puree. Whisk 150 grams (approximately 5 ounces) of yogurt with cream, combine with berry puree and freeze, covered, for about 2 hours, stirring every 30 minutes. Combine half of remaining berries with powdered sugar and puree. Beat cream until stiff and refrigerate.
Layer ice cream, berry puree and vanilla yogurt in 6 glasses. Spread whipped cream on top and garnish with whole raspberries. Serve.