Blackberry and Yoghurt Ice Cream RecipeOrigin: Britain Period: Traditional |
Ingredients:
260g caster sugar 
Blackberry and Yoghurt Ice Cream Preparation:Method:Dissolve 260g sugar by heating gently in the water. Once all the sugar has dissolved, bring the mixture to a boil and reduce the volume to 600ml. Set aside to cool. In the meantime, pass the blackberries through a fine-meshed sieve to remove all the pips and produce a purée. Add the lemon juice, yoghurt and cooled sugar syrup to the fruit purée then turn into a cold-proof container and freeze to a slush. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Alternatively pour into a plastic box and set in the freezer. Stir the mixture every 20 minutes until half frozen then allow to freeze completely until hard. |
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