Yoghurt ice-cream with berries
“Summer lunch.”
- 500g thick natural
- plain yoghurt
- 50g icing sugar
- 400g fresh mixed berries
- 1 tbsp extra icing sugar
- Mint or basil leaves for serving
Yoghurt makes a wonderfully refreshing ice-cream to serve with fresh berries. Serve it in slabs, between wafers or scoop it into ice-cream cones.
Method
Whisk the yoghurt and icing sugar together, then churn in an ice-cream machine (or freeze the mixture in a loaf tin or plastic container for an hour). Remove and beat the yoghurt three times at 30-minute intervals to break up the ice crystals, then freeze until firm.
Whiz half the berries to a puree with extra icing sugar and toss gently with remaining berries.
Soften the ice-cream for 15 mins before serving. Cut into slabs and spoon the berries over the top. Add mint or basil and serve.
Serves 6.
