Fruit Froyo Lollies
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h.
Ready in
Ingredients
for
8
- Ingredients
- 4 cups Raspberries
- 2 eggs (separated)
- ½ cup sugar
- 2 Tbsps lemon juice
- 2 cups cream (48% fat)
- ⅞ cup raspberry Yogurt
Product recommendation
To make this ice cream without eggs: puree the raspberries with 200 g yoghurt, the lemon juice and sugar to taste. Fold about 100 ml whipped cream into 1/3 of the raspberry mixture, and fold the remaining cream into the other 2/3 of the raspberry mixture. Freeze as described above.
Preparation steps
1.
Puree the raspberries in a food processor or blender, then push through a fine-mesh sieve into a bowl.
2.
Whisk the egg yolks with the sugar until creamy. Stir in the lemon juice.
3.
Whisk the cream and yoghurt until thick.
4.
Whisk the egg whites until stiff. Fold the egg whites and the cream into the egg yolk mixture.
5.
Gently stir about 1/5 of the cream mixture with 1/3 of the raspberry puree.
6.
Mix the remaining cream mixture with the rest of the raspberry puree. Pour the lighter raspberry cream into 6-8 moulds or yoghurt cups. Freeze for 30 minutes.
7.
Insert wooden sticks into the yoghurt cups and pour in the remaining raspberry cream. Freeze for 3- 4 hours until completely frozen.
8.
Shortly before serving, briefly dip the yoghurt cups into hot water, then carefully push the ice-cream out of the yoghurt cup onto a plate. Serve immediately.
