This refreshing frozen yogurt ice cream is lower in fat than traditional creamy ice cream. Flavour it with blueberries, strawberries or raspberries. It is best made in an ice cream machine as it will churn it into a fine smooth texture but if you don’t have one, beat the semi frozen mixture in an electric mixer several times during freezing to keep it smooth.
- 250g raspberries
- 2tbsp caster sugar
- 1 whole egg
- 2 egg yolks
- 100g caster sugar
- Juice 1 lemon
- 600g full fat Greek yogurt
Place the raspberries in a sieve and press with a wooden spoon to push the fruit through the sieve into a bowl.
Whisk the whole egg, egg yolks, caster sugar and 150ml Greek yogurt together then place in a small pan over a low heat. Cook for 3-4 mins stirring continuously until the mixture thickens a little taking care not to let it boil. Remove from the heat and beat in all the remaining yogurt.
Add the raspberries and stir gently through the yogurt. Churn in an ice cream machine or pour into a plastic container and freeze for at least 4 hrs until firm. Remove from the freezer and stir every hour to break up the ice crystals. Allow to stand at room temperature for 45 mins before scooping. Serve with fresh fruit.
Make sure you use traditional Greek yogurt, not Greek-style yogurt as this may split when heated and not give such a smooth texture