11 October, 2015

Fresh Strawberry Yoghurt Icecream

Posted in : Desserts, Egg Free, Thermo Cooking on October 11, 2015 by : C4Kkitchen

 

 

 

 

 

 

Fresh Strawberry Yoghurt Icecream

Makes: Approximately 3 cups

Ingredients:

• 1 x 250g punnet of strawberries
• 1 cup thickened cream
• 1 cup natural yoghurt
• 1/2 cup caster sugar
• 1 teaspoon vanilla

 

Method:

• Top and quarter the strawberries and place them in a food processor until you get your preferred consistency
  THERMO COOKING [Speed 6, 10 seconds]
• Whip the cream and the sugar together until the sugar is dissolved
  THERMO COOKING, add butterfly blade [Speed 1, 30 seconds]
• Add in the yoghurt, vanilla and strawberry puree
  THERMO COOKNG [Speed 1, 30 seconds]
• Pour the mixture into your icecream maker and churn for 30 minutes and serve immediately for a soft serve texture
• If you prefer traditional harder icecream, place in an airtight container and freeze for 30 minutes before serving

 

Recipe Notes:

• Store in the freezer, remove from the freezer 30 minutes before serving.

 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.