Homemade ice cream "Cherry in yogurt"
Yoghurt ice cream for me is an amazing find. I had seen yogurt ice cream for sale before and even tried it, but its taste didn’t impress me at all ... However, I still decided to make yogurt ice cream myself - and it’s delicious! Incredible silky texture, rich creamy yoghurt taste and pieces of cherry - it's just some kind of holiday!
Ingredients
Servings 8- natural yogurt without additives 1 l
- milk 3.2% 500 ml
- cream (33-35%) 250 g
- cornstarch 3 tbsp. l.
- cream cheese 5 tbsp. l.
- caramel molasses 170 ml
- fresh cherry 250 g
- sugar 100 g
Cooking
Step 1
In this recipe, it is undesirable to replace corn starch with some other one so that there are no extraneous flavors in the finished ice cream. Caramel molasses can be replaced with corn syrup or glucose syrup (as a last resort).
Step 2
Freeze the ice cream bowl very well in advance (at least 8 hours in the freezer) and prepare the ice cream trays. The yield of finished ice cream is about 800 g.
Step 3
Place several layers of gauze in a colander and pour over the yogurt. Gather the edges of the gauze, fasten and hang overnight. During the night, all excess whey will drain and a yogurt clot will remain. Put it in a container with a lid and refrigerate.
Step 4
Pour 100 ml from the total amount of milk, add corn starch and mix until a homogeneous suspension.
Step 5
Place the remaining milk, cream, sugar and molasses in a saucepan, and, stirring with a whisk, bring the mixture to a boil. Reduce the heat to the lowest setting and simmer the mixture for 10 minutes.
Step 6
Brew the hot creamy mass with the starch mixture, cook for 3 minutes until thickened. Remove from heat and cool for 10 minutes.
Step 7
In the resulting warm mixture, add the yogurt clot and curd cheese. Mix thoroughly with a whisk. If lumps remain, blend with an immersion blender. You should get a homogeneous, fairly thick, silky mixture of milky color.
Step 8
Pour the mixture into a container with a lid or cover with cling film "in contact" to prevent a crust from forming. Refrigerate for at least 5-8 hours (preferably overnight).
Step 9
Let's prepare the cherry. We wash it, remove the bones and punch it a little in a blender. It is not necessary to beat into a homogeneous puree - tangible pieces of cherries should come across in ice cream. The resulting cherry mass is also put in the refrigerator to cool.
Step 10
When both parts of the ice cream have cooled well, you can start making ice cream. Combine the creamy yogurt part and the cherry part together, mix lightly.
Step 11
Follow the directions for use for your ice cream maker. I just pour the mass into the bowl with the mixer running. After 25-30 min. the mixture will thicken well - you can lay it out in containers and put it in the freezer. Incredibly delicious - check it out!