Blueberry frozen yoghurt (no ice cream machine needed)

I am not much of an ice cream junkie but when I do sit with a tub (HAS to be a tub and spoon) I am partial to berry flavours. None of that vanilla or chocolate nonsense for me. Unless vanilla ice cream is served with molten lava cake. That’s a different story altogether.

But I’ve realised that frozen yoghurt with berries is an icredible combination. Sourness of the yoghurt with tartness of the berries.. It also helps that froyos are not cloyingly sweet and egg free unlike their out and out full fat custard counterparts.

Now I won’t dupe you saying this is healthy. I’ve added cream instead of milk that the recipe called for to enhance the creaminess and sugar while cooking the berries but I promise that this will definitely give you a lesser guilt trip than a tub of ice cream.

I was looking for a recipe that doesn’t require an ice cream maker and internet, the fabulous thing it is, led me to this supremely easy recipe. The trick is to beat the semi frozen mixture a few times for the creamy texture in the final product.

So here it goes – A luscious, creamy and delicious frozen treat. You can absolutely try it with other berries if blueberries are not available.

Ingredients:

200gms of frozen blueberries
800gms of low fat yoghurt (weight before straining)
100ml of cream
1 cup of caster sugar (more if you want it to be sweet)
1 tsp of lemon juice
2-3 tbsps of icing sugar

Method:

Strain yoghurt in a muslin cloth and keep aside. In a saucepan, add blueberries, sugar and lemon juice and cook until thick and syrupy. Cool this mixture and using a blender, puree the berry mixture untill smooth (if you want it chunky, leave a few bits of berries).

In another large mixing bowl, mix the strained yoghurt and cream until lump free with soft peaks. Add the blueberry puree and icing sugar as needed.

Freeze the mixture for 1 hour, remove and using a fork break the ice crystals and beat the mixture using a beater on low speed untill smooth and creamy. Transfer it back to the tin and repeat this process 2-3 times. Freeze for 4-5 hours before serving.

PS: Shooting frozen desserts while battling several unpredictable power cuts is a pain. It took me three attempts over the weekend to finally get these shots. I tried my best to make the molten goo mess look edible in this post.

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