The weather is hot and humid and I have been having ice cream almost everyday. Too much of store bought not good for me ( too sweet and too rich ) so I decided to make my own healthy ice cream. Strawberries are in season now especially those imported ones. The local ones are smaller in size and sour and since I am making yogurt ice cream , I prefer the sweeter ones. Saw some nice ones in Jusco and bought a tub back to make yogurt ice cream. To make this ice cream , it is best to use Greek yogurt . I still haven't found the right ice cream maker that is within my budget and that comes with a compressor :p so it is back to manual ,using my food proccessor to churn the mixture ...in and out of the freezer , at least 3-4 times. I slept through the night so skipped the process..thus my yogurt ice cream was a bit grainy instead of a smooth texture. That is the only tedious thing when making ice cream without the ice cream maker.
This is a great recipe which I took from Christine's blog. Healthy yogurt ice cream and strawberry flavored... I love it ! Christine shared on her blog that it is best to use Greek Yogurt for yogurt ice cream. It is much thicker ,smoother and creamier and the ice cream turned out really good and satisfying. Great for making yogurt ice cream. You can eat as much as you like and not feel guilty :) Rich in protein, calcium and vitamins.
this is the brand for the Greek yogurt...you can get it from Jusco,
RM19.90 for the 1 kg tub and RM10.90 for the 500g tub
berries in season now at Jusco.....
toss with sugar and let them macerate for 1 hour
at room temperature
I used my food processor to do the work for me :p
churn everything at one go - did not read the instruction properly
and it is ready for the freezing process...
which I skipped...I slept through
the night ...next time I must make this in the morning
so that by nite it will be ready for consumption
after it has been in the freezer for 2 hours, I took
it out and whisked it with my hand mixer to break
the ice , have to repeat this 3-4 times which I skipped
after the second time ..texture wont be smooth but
the taste was fantastic...love the rich yogurt
and berries flavored ice cream...
no regrets using the Greek yogurt for this ice cream
it taste good ...I made them in small batches...it hardens
when in the freezer for more than two days
so it would be advisable to make them in batches.
I leave it to soften before I scoop them into ice cream bowl
I shall make yogurt ice cream with the blueberries and cranberries
for it is blueberries season too ! Lots of them in Jusco ! yay !
Strawberry Yogurt Ice Cream - taken from Christine's Recipes -
(David Lebovitz's Vegan Strawberry Ice Cream )
430 gm fresh strawberries
2/3 cupo sugar, or to taste ( depends on how sweet your strawberries are )
1 cup plain yoghurt ( I used Greek Yogurt )
2 tbsp honey, or to taste
1 tsp fresh lemon juice * optional
Slice the strawberries and toss them with the sugar, and let them macerate for one hour at room temperature.
Puree the berries and their liquid with a standard or immersion blender. You can puree it until completely smooth and strain out some or all of the seeds by pressing the mixture through a mesh sieve. Or you can leave it slightly chunky an omit straining it.
After draining the berries, stir in the yogurt and honey and combine well. Adjust the amount of honey to your personal liking.
Taste, and add lemon juice if desired.
Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.
* * *