Three recipes for making three types of delicious fruit ice creams. Easy to make and takes about half an hour, then the freezer does its job.
Content:
- Yogurt-raspberry ice creams
- Blueberry ice creams
- Cherry ice creams
Yogurt-raspberry ice creams
Ingredients
- 200 grams of raspberries
- 36 grams of fine granulated sugar for 100 milliliters of sugar syrup
- 80 milliliters of water for 100 milliliters of sugar syrup
- 500 milliliters of vanilla yogurt
- 2 teaspoon vanilla syrup
Requirements for the preparation
- 10-12 ice molds, these are for sale at Ikea for example.
- Blender or hand blender
- Come or bowl
- Freezer
- Sieve (not too fine)
Make sugar syrup
First you make the sugar syrup. The sugar syrup needs time to cool down before you can use it. Put the sugar and water in a small pan over low heat and stir it constantly until all the sugar has dissolved, this process is fairly quick. When the sugar has dissolved, turn the heat to medium height and then leave it on for about 3 minutes so that the mixture thickens. Let the sugar syrup sit until it cools down before using it.
Preparation of the ice cream itself
Combine the raspberries and sugar syrup and puree them with a blender or hand blender. When the raspberries are well mashed, run them through the sieve to remove the raspberry seeds from the mixture. Put the vanilla yogurt and vanilla syrup together in a bowl and stir well. Then add both mixtures together. If you want a marbled effect in the ice creams, you can stir it very carefully with a skewer or the top of a fork or spoon. Pour the mixture into the ice molds (when you have made the marble effect, be careful when pouring it so that it does not mix) and put them in the freezer. After a few hours they are hard enough to eat! In this ice cream, self-made combinations are also very tasty. Almost all fruits can be combined with vanilla, so feel free to try it out with something else.
Blueberry ice creams
Ingredients
- 500 milliliters of grenadine
- The juice of half a lemon
- 36 grams of fine granulated sugar for 100 milliliters of sugar syrup
- 80 milliliters of water for 100 milliliters of sugar syrup
- 150 grams of blueberries
Requirements for the preparation
- 8-10 ice cream molds
- Come or bowl
- Freezer
Preparation of the ice cream itself
First make sure you have made the sugar syrup, you can read how to do this at the beginning of the first recipe. Combine the grenadine, lemon juice and sugar syrup in a bowl and stir well. Divide the blueberries over the ice cream molds. Then put the mixture of grenadine, lemon juice and sugar syrup in the ice molds as well. Put the molds in the freezer and your ice creams are ready after a few hours!
Cherry ice creams
Ingredients
- 200 grams of black currants
- 50 grams of fine granulated sugar
- Grated zest of half a lemon
- 75 milliliters of water
- 100 milliliters of cherry jam
- 200 milliliters of cherry yogurt
Requirements for the preparation
- 8-10 ice cream molds
- Pan
- Mixer
- Two bowls / dishes
- Freezer
Preparation of the ice cream
Place the blackcurrants, sugar, lemon zest and water in a saucepan and heat to medium heat. When the sugar is completely dissolved, bring the mixture to a boil over high heat. Then bring back the fire. The mixture should simmer over medium heat for 5-6 minutes, stirring regularly. When you have done this, cover the mixture and let it cool for about an hour. When the mixture has cooled, beat it with a hand mixer until smooth. Put the cherry jam and cherry yogurt in another bowl and mix well. After this, carefully combine both mixtures. If you want a marbled effect in the ice creams, you can stir it very carefully with a skewer or the top of a fork or spoon. Spoon the mixture into the ice cream molds and put them in the freezer. After a few hours your ice creams are ready!