Raspberry Ice Cream

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Raspberry Ice Cream
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in

Ingredients

for
6
Ingredients
300 grams Frozen raspberry
200 grams Yogurt (0.1% fat)
200 grams Whipped cream
200 milliliters milk
½ Vanilla bean (seeds scraped)
2 egg yolks
60 grams sugar
1 pkg Vanilla sugar
Raspberries (for garnish)
How healthy are the main ingredients?
Whipped creamsugarRaspberry

Preparation steps

1.

Thaw the raspberries, puree and strain through a sieve. Bring the milk with the vanilla bean and the seeds to a boil, set aside and allow to cool slightly. Beat the egg yolks and the sugar over a hot water bath until creamy. Strain the milk mixture into the egg yolk mixture in a slow, steady stream. Drizzle in the yogurt and raspberry puree. Taste, sweeten if necessary and allow to cool.

2.

Meanwhile, cut strips out of parchment paper approximately 1.5 cm (approximately 1/2 inch) higher than the cups and 2 cm (approximately 3/4 inch) longer than the circumference. Line the inside of the cups with the paper.

3.

Beat the cream until stiff and fold into raspberry mixture. Divide the mixture among the 6 small cups. Freeze at least 4 hours.

4.

To serve, remove from the freezer, turn out from the cups and remove the paper sleeve. Place back in the cups and serve garnished with raspberries.