Yogurt ice-cream recipes?

[Nelly]

Does anyone out there have a good recipe or basic method for making yogurt ice-cream? I've got an ice-cream maker and I'm a bit too attached to the rich and real-creamy sort so would like to try a yogurt version, especially while all these soft fruits are around. Ta muchly in advance and anticipation!

[Comfreyfan]

Good idea Nelly. I haven't tried this recipe yet, but raspberries make a wonderful ice cream.

Raspberry Sherbet (makes 900ml):

175g castger sugar
150ml water
500g raspberries
500ml virtually fat free fromage frais

Bring the sugar and water to the boil, stirring until the sugar has dissolved, leave to cool.
Puree 350g rapberries in a food processor/blender, press through a sieve to remove seeds and chill mixture until very cold.
Add fromage frais to puree and whisk until smooth.
Churn in ice cream mixture until thick, but still soft enough to scoop. Scrape into freezer container, roughly crush remaining raspberries and mix lightly into ice cream. Freeze until firm.

Sounds really nice and I'm sure it would work with any soft fruit.

[Hilary B]

General recipe for very fruity ice-cream. It should be OK to just replace the cream with yoghurt or low fat Fromage Frais as you prefer
12oz lightly mashed fruit (stewed first if necessary)
4oz sugar (castor or icing sugar can be added 'straight'. Granulated should be thoroughly stirred into the fruit and given time to disolve a bit)
4-5 fl oz cream or preferred substitute
put it in the ice-cream machine and follow the usual method.
I like my ice-cream creamy, so I haven't tried the substitutes (there isn't that MUCH cream anyway, and it is so richly flavoured you don't want much). Next batch will use reduced-fat evaporated milk, and a bit extra sugar, just to see how it works out.

[smallblueplanet]

Does anyone out there have a good recipe or basic method for making yogurt ice-cream? I've got an ice-cream maker and I'm a bit too attached to the rich and real-creamy sort so would like to try a yogurt version...

We just replace half of the amount of cream the recipe says with 'greek' yoghurt.

[Nelly]

Thanks everyone! The ice cream bowl is in the freezer in anticipation but oooh, which to try first?? Actually, was lucky enough yesterday to come home with 3kg of blackcurrants from someone's overflowing bush so blackcurrant ice cream is the main contender for batch #1!

[Hilary B]

Blackcurrants would do a sorbet. Unfortunately I don't know how many blackcurrants you would want for a standard quantity, because my recipe (and the book is NOT by my computer) is for orange or lemon sorbet. You would need to cook the blackcurrants, and that would be a good time to add the sugar and get it dissolved. I have adapted it to 'bought fruit juice' in the past. Something along the lines of 4oz sugar dissolved in half-a-pint of liquid (juice/water mix), half freeze that mix, and then add a beaten egg white when it is definitely becoming frozen, and continue freezing. Must find the book and check quantities as I have some over-ripe raspberries in my fridge crying out to be turned into a sorbet.....

[Earthbabe]

Thanks for those. I'll try some blackberry yoghurt thingy I think as there are loads on the lottie and Miss EB is quite keen on picking them.

[JanieB]

WI Recipe.

1 jar (posh) jam or compote, flavour of choice
1 large tub yoghurt, same flavour of choice
1 large tub double cream

Pour all in together and beat thoroughly.
Freeze.