Redcurrant Yogurt Ice-Cream |
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This has a lovely strong fruity kick to it, and because it uses single cream and yoghurt, it’s lighter in texture than most home-made ice-creams.
400ml blackcurrant coulis
Or 400ml redcurrant coulis
200ml plain yogurt
200ml single creamMix coulis, yogurt and cream thoroughly together. Pour mixture into a plastic box with a lid and freeze until ice-cream is solid round the sides but still very soft and runny in the middle. Scrape it off the sides and beat thoroughly until smooth and creamy. Pour back into the plastic container and freeze until firm. Soften for 10 to 15 mins in the refrigerator before serving.
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