the businesswoman's kitchen

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I couldn’t resist to try another ice cream: mashed strawberry & raspberry in a yoghurt mix… It’s perfect: easy to make, full of fruity summer flavors, creamy… & you don’t need an ice cream maker!

My last post was on home-made ice cream & now there’s another one… (Don’t be afraid: I don’t intend to  reinvent this blog as a „How to make ice cream?“ blog.)

I made some ice cream w/ strawberries & chocolate – a real rich (!) ice cream – when it got hot hereabout; just before we went on holiday in Rome. In Rome everywhere there is a gelateria; always you stumble on people w/ ice cream cones, melting ice cream dripping on the cobbles or worse on your shirt…

Italian ice cream is a dream… So back home I struggled to approach the Italian ice creamy dolce vita w/ the last strawberries & some raspberries in a light yoghurt mix.

What do we need?

It’s only:

• condensed milk (i. e. sweetened concentrated milk)
• Greek yoghurt
• puréed strawberries & raspberries
• some orange liqueur.

For the purée:

• clean & trim & hull the strawberries
• purée the strawberries (w/ some orange liqueur) in a stand mixer
• clean the rasberries
• purée the raspberries (w/ some orange liqueur) in a stand mixer (add some strawberry purée if too dry!)
• strain the raspberry purée & discard the pits
• mix all the purée in a bowl.

Then you add the Greek yoghurt as well as the condensed milk & whisk.

That’s it!

Pour the mess in a container & place it trustingly in your freezer.

Every 2 h you should do a quality test & mix the mess thoroughly – either in the container (if big enough!) or by filling the mess in a bowl & afterwards refilling the container.

After about 6 h the ice cram is fine for serving!

Enjoy!

Print Recipe

mashed strawberries & no churn yoghurt ice cream

It’s almost at the end of strawberry - pushing the necessity to try another type of strawberry flavoured ice cream. Based on mashed strawberry with some raspberries on top I whisked yoghurt in the mess!

Prep Time30 minutes mins

ingredients:

• 1 can sweetened condensed milk (400 g)
• 150 g Greek yoghurt 10%
• 300 g strawberries
• 150 g raspberries
• 4 tbsp orange liqueur

how to:

• Clean & trim & hull the strawberries.
• Clean the raspberries.
• Purée the strawberries w/ 2 tbsp of the orange liqueur in a stand mixer.
• Do the very same w/ the raspberries; afterwards strain the raspberries. Discard the pits.
• Pour all the purée in a bowl & whisk.
• Add the condensed milk as well as the Greek yoghurt & mix.
• Pour the mess in a container & put it in the freezer.
• Every 2 hours just whisk the mess once again.
• After about 6 h the ice cream is ready.

Notes

Prep Time: The initial freezing period is not included.

Raspberry purée: If the raspberries are too dry for purée-ing just ad some tbsp strawberry purée.

Don’t purée strawberries & raspberries in the same step: the raspberry pits have to be removed - it’s easier to do straining only for the raspberry purée.

When the ice cream sits in the freezer for more than 24 h it’s solidly frozen. So think of taking it out of the freezer about 10-15 min before serving.

When the ice cream sits in the freezer for more than 24 h it gets solidly frozen (the freezer works at about -18° C!). So think about giving the ice cream some time (about 10-15 min) outside the freezer to get ready for serving!

The businesswoman w/ too many office hours thinks

I think I like this ice cream even more than the last one: it’s absolutely creamy & made w/ yoghurt.
I’m sure that I can use other fruity flavours than strawberries & raspberries… maybe I should try some mix of apricots & red currants, some blueberries & pears or so… The process won’t change! (Only the type of liqueur may change according to the fruits I use!)

MerkenMerken