mashed strawberries & no churn yoghurt ice cream
Servings: 8
ingredients:
- 1 can 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.