查看完整版本: Low sugar raspberry ripple ice cream〔已檢〕

Low sugar raspberry ripple ice cream〔已檢〕

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zuk1dIY:U` Ingredients:
2~&St8ql FAk 300ml milk
,D{T-|;gF1?.p 1 vanilla pod
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&z$GY&B:_ 100g natural sweetener, such as Sweet Freedom RiX#qb1`"i
300ml natural yoghurt6V!ty3|4O.W!`5x
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For the raspberry rippleer~ kT+L
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150g raspberries
6o!b](KP![C S3P7}} 50g natural sweetener, such as Sweet Freedom
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MethodN)r.s/g(O?T F2A

"UGe3wDRm)R j 1. Pour the milk into a pan, split the vanilla pod lengthways and scrape the seeds into the milk. Add the pods and heat the milk until hot but not boiling. Remove from the heat and allow to infuse for 30 minutes.
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2. Whisk together the natural sweetener and egg yolks. Bring the milk up to the boil and pour onto the egg yolks, whisking continuously. Return to the pan and simmer and stir continuously until the custard thickens slightly, without boiling. Sieve into a clean jug and stir in the yoghurt then cover the surface with baking parchment and leave to cool then chill until required, preferably overnight.
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)uQ6C3F,oh,q"m 3. Blitz together the raspberries and natural sweetener then sieve to remove the seeds. Pour the chilled custard into an ice cream maker and churn until it is thick and creamy. Spoon a layer of the ice cream into a freeze proof container then drizzle with some raspberry puree. Repeat with the remaining ice cream and raspberry puree then freeze until required.:K'ol#m|&z1?

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P Q5l O*F [[i] 本帖最後由 十小海乂 於 2012-9-29 13:40 編輯 [/i]]