Raspberry Yogurt Ice

Ingredients

• 600 g raspberries
• 6 fresh egg yolks
• 150 g powdered sugar
• 1 lime (zest and juice)
• 450 g cream yogurt
• 300 g whipping cream
• 40 ml raspberry liqueur
• 2 tbsp raspberry syrup
• 12 molds
• 12 wooden sticks
• orange juice (freshly squeezed, for serving)

Instructions

1. 1.

   Wash, clean, puree the raspberries and strain through a sieve.

2. 2.

   Whisk egg yolks with powdered sugar until fluffy. Stir in raspberry liqueur, lime zest and juice, cream yogurt, and raspberry purée. Whip cream to stiff peaks and fold into mixture. Fill 1/6 of each mold with the raspberry mixture and freeze for about 20 minutes. Mix the remaining mixture with raspberry syrup. Pour the rest of the yogurt cream into the molds, insert wooden sticks, and freeze for at least 5 hours.

3. 3.

   For serving briefly dip in hot water and pull on the stick from the mold, arrange on plates, pour a little orange juice over, and serve immediately.