Blueberry Yogurt Ice Cream

Blueberry Yogurt Ice Cream

Blueberry Ice Cream

Ingredients

• 250ml milk
• 250ml cream
• 5ml vanilla essence
• 5 eggs yolks
• 120g caster sugar
• 500g frozen blueberries
• 500ml blueberry yogurt
• 12 ice cream cones, (for serving)

Method

1. To prepare one portion of vanilla ice cream base, boil milk, cream and vanilla over medium heat. Whisk egg yolks and caster sugar together in a bowl until light and creamy.
2. Add warm milk mixture to the egg mixture, constantly whisking during the process. Then pour through a sieve into a clean pan. Keep whisking, for about 5-8 minutes, until mixture covers the back of a wooden spoon.
3. Remove from heat and pour through a sieve. Allow it to cool and then freeze until ice cold.
4. Place vanilla ice cream, blueberries and yogurt in a food processor. Process at high speed into a smooth mixture.
5. Refrigerate until cold and then freeze in ice cream machine. If you do not have an ice cream machine, pour the entire mixture into a freeze-proof bowl and place in the freezer.
6. Whisk the mixture after every 10 minutes lightly with a wire whisk. Keep doing this until it starts to freeze.
7. Flatten the top and leave for about 2 hours until hard. Scoop out balls of ice cream, place in the cones and serve.