Whipped Cream & Raspberry Ice Cream
A fantastic dessert perfect for a hot summer evening.
Ingredients
- 500 ml milk
- 4 egg yolks
- 200 g raspberries
- 200 ml whipped cream
- 200 g Greek yogurt
- 1 tsp vanilla extract
- 1 pinch of salt
- 200 g sugar
- 1 tsp powdered sugar
- 1 tbsp lemon juice
- 400 ml milk
- berries, fresh fruit (optional, for topping)
Instructions
- Pour 400 ml (1 ⅔ cups) of the milk into a pot and place it on low heat.
- Mix the egg yolks with the salt and half the sugar until white. Pour a few tablespoons of hot milk over the yolks and mix well.
- Now, pour the yolks into the milk in the pan and leave it on the heat for 5-10 minutes. Mix continually with a whisk to avoid curdling. Do not allow the mixture to boil. The mixture is ready when it has thickened slightly. Chill the mixture, stirring occasionally.
- Blend the raspberries and then strain them to get rid of the seeds. Mix in the lemon and then the egg cream. Pour the mixture into a heat-resistant dish and put it in the freezer. Stir every half an hour (about 5-6 times).
- For the whipped cream ice cream, mix the yogurt with the rest of the sugar until it melts. Mix the whipped cream with the vanilla sugar until it becomes creamy and aerated. Fold the two mixtures together.
- Put the mixture in the freezer. Stir from time to time. After 4-5 hours the ice cream is ready to be scooped.
- Line a baking pan with plastic wrap. Layer half the whipped cream ice cream and half of the raspberry ice cream. Continue layering until all the ice cream is used up. Level, cover with wrap and freeze for 1-2 hours.
- To serve, will flip the ice cream onto a plate and top with fresh fruit. Enjoy!
Notes
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