As the yoghurt I made the other day came out a little thin, we decided to make some yoghurt ice cream - see recipe below.
Wild Plum Yoghurt 'Ice Cream'
15 fl oz yoghurt
(I used home made but any natural yoghurt will do, it doesn't even have to be Greek style)
330 g of sweetened Plum (any) puree
(that was all we had – again you could use any fruit, probably 1lb of fruit before cooking it)
We had 2 tablespoons of double cream left over from making the rhubarb crumble ice cream so added that as well!
Mix it all together
Then pour into an ice cream maker. One of these has proven to be a good investment as we now make lots of ice cream and rarely buy any in.
Anyhow, if you don't possess one, you will need to pour it into an old ice cream container. Put it in the freezer for about 40 minutes. Break up with a fork then put back and keep doing this (probably for less time in between) until it is nearly set then put into a smaller container to finish freezing.
Here is the finished 'ice cream'. It hasn't churned and set as well as normal but once frozen and partially defrosted, it will be great.
We tried it last night and although a little more solid than normal, tastes like a creamy if slightly tart, sorbet. Now to make some more!
Can`t beat home made ice creams. I`ve got a hand operated ice cream maker and have made some lovely ice cream in that. It takes me 20 mins to make it. You can experiment with your own flavours and are not limited to what they give you in shops. It`s great to have your own makes in the freezer.
ReplyDeleteI have often wondered if it would be worthwhile buying an icecream maker?
ReplyDeleteGill
That sounds great. I'm just in the throes of looking for an ice cream maker but not too expensive. Any suggestions as to what to look out for? Thanks, Patricia
ReplyDeleteLooks delicious, and no additives. Once again frugality is best for your pocket and your health.
ReplyDeleteAbigail x
We have a Magimix Ice Cream Maker, 11047 Le Glacier 1.1, which retails around £40. You put the freezing part of the bowl in the freezer overnight, then make your ice cream mixture, pour it in, add the electric churning top and usually within 20 minutes, it is ready. Clean it all out, re-freezer the bowl again and off you go. We find the 1.1 litre size is good for us. You can get it in 1.5 litre as well for around £60. It is more expensive to make ice cream in a fully electric one where you don't need to freeze the bowl before hand, you can add at least another £100 on top for one of those.
ReplyDeleteThe types and flavours of ice cream, yoghurt, sorbets etc you can make knows no bounds, the world is your oyster as they say.
Oh that does look good - will have to try that out xx
ReplyDelete