Yoghurt and gooseberry ice cream
Category: Recipes
Ingredients
Natural yogurt 2 cans
Cream 33% 200ml
Ripe gooseberry 300g
Sugar 50g
Cooking method

Sort gooseberries, rinse and chop in a blender. Put the gooseberry puree in a saucepan, pour in a quarter glass of water and add sugar. Cook over low heat for 10 minutes. Strain and cool.
Whip the cream into a strong foam, carefully combine with the puree, add yogurt, stir and place in the freezer for 2 hours.
Beat the ice cream with a fork or blender to break up the ice crystals. Return to the freezer for another 2 hours and whisk again.
Form ice cream into balls and serve, garnish with mint.

Note
Enjoy your meal)))
I'll add a photo later, otherwise we ate everything

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