BERRIES ICE CREAM
INGREDIENTS
– 17 oz plain yogurt, creamy
– 10 oz raspberries, blackberries, blueberries
– 2-3 sachets of vanilla sugar
– mint leaves
DIRECTIONS
Put the berries in a blender and mix them until you get a foam. In a bowl mix the yogurt with vanilla. Then gradually add fruits while mix on medium speed.
Pour the mixture into molds for ice cream and leave it in the freezer overnight. Serve the ice cream with mint leaves.
STRAWBERRY ICE CREAM
INGREDIENTS
– 8.8 oz strawberries
– 1/2 cup sugar
– juice of one lemon
– 2 cups sour cream
– 2 egg yolks
– a pinch of salt
DIRECTIONS
In a bowl, mix well the strawberries with a quarter of the amount of sugar and lemon juice. Separately, beat egg yolks well, until they become frothy. In another bowl, put the sour cream, the remaining amount of sugar and salt and mix for two to three minutes. Then put this mixture in a saucepan on the stove to simmer five minutes.
Finally, add the yolks, leave for another two or three minutes, then take off the heat. Blend this mixture over the strawberry mix, then pour it into containers for ice cream. Let the ice cream in the freezer overnight.
BLUEBERRY ICE CREAM
INGREDIENTS
– 10 oz blueberries
– 2 egg whites
– 2-3 sachets of vanilla sugar
– 3.5 sugar
– 10 oz cream
DIRECTIONS
With a fork mash the blueberries and add them in a bowl with the sugar and mix well. Separately, in a blender add the egg whites and vanilla sugar and mix until you get a foam. Add the sour cream and mix well until you obtain a homogeneous composition. Finally, add the blueberries, then pour the mixture into cups for ice cream. Let the ice cream in the freezer at least eight hours before serving.
