Yogurt Ice Cream with Raspberries
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Ingredients
- 500 g raspberries
- 2 egg yolks
- 125 g raw cane sugar
- 2 tbsp lemon juice
- 2 egg whites
- 200 g yogurt (3.5 % fat)
- 300 ml whipping cream
Instructions
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1.
Raspberries are rinsed, washed, patted dry, pureed and strained through a sieve. Egg yolks are beaten with sugar until creamy and mixed with lemon juice. Whipping cream is whipped stiffly. Egg whites, yogurt and cream are folded into the egg yolk mixture.
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2.
1/5 of the mixture is gently combined with 1/3 of the raspberry puree. The remaining mixture in a separate bowl is also gently mixed with the rest of the puree. The light raspberry mixture is poured into 6-8 pre-rinsed yogurt cups, placed in the freezer and frozen for 30 minutes.
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3.
Wooden skewers are inserted into the yogurt cups and the remaining raspberry mixture is spread over them. Freeze for 3-4 hours. Just before serving, briefly immerse the molds in warm water, loosen the ice with a knife at the rim of the mold, transfer to plates and serve immediately.
