Raspberry Frozen Yoghurt
Inspired by techniques from America's Test Kitchen.
A bright pink raspberry frozen yoghurt, sieved seed-free and kept smooth with a little golden syrup.
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Method
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Equipment
- ice-cream maker
- fine sieve
- measuring jug
- 2 bowls
- potato masher
- small saucepan
- instant-read thermometer
- lidded freezer container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 175 kcal |
| Protein | 3.3 g |
| Carbohydrate | 35.3 g |
| of which sugars | 31.1 g |
| of which free sugars | 24.9 g |
| Fat | 2.9 g |
| of which saturates | 1.6 g |
| Fibre | 3.7 g |
| Salt | 0.12 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Frozen yoghurt
- 500 g full-fat plain yoghurt
- 500 g fresh raspberries (or frozen, thawed)
- 150 g caster sugar 50 g for the berries, 100 g for the milk
- 1 tsp vanilla
- 240 ml whole milk
- 3 tbsp golden syrup
- 1
Drain. Spoon the 500 g yoghurt into a fine sieve over a measuring jug and chill for 1-2 h until about 120 ml liquid has drained. Discard the liquid.
- 2
Macerate. Mash 500 g fresh raspberries lightly with 50 g caster sugar and 1 tsp vanilla, leave 1 h at room temperature, then sieve out seeds.
- 3
Warm. Warm the 240 ml milk with 100 g caster sugar in a small saucepan, stirring until the sugar dissolves. Take it off the heat, stir in the 3 tbsp golden syrup and leave to cool.
- 4
Combine. Mix the milk mixture and raspberry purée into the drained yoghurt in a bowl.
- 5
Chill. Chill the mixture until 4 °C or colder using an instant-read thermometer.
- 6
Churn. Churn the cold mixture in the ice-cream maker until frozen and thick.
- 7
Serve. Serve it soft straight away, or spoon it into a lidded container and firm up in the freezer for 1-2 h.
Storage
Best within 1 day; keep in a lidded container in the freezer and soften 10 min before scooping, as it turns icy after that.
