30 minutes to Blueberry heaven (blueberry frozen yoghurt)

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4 Responses

  1. Joanna says:

    Hej Anders!

    I am so pleased to have found your site, I have just embarked on making icecream with an old machine a friend gave me. My constraints are that my husband can not eat dairy made with fresh milk and fresh cream, but he can eat yoghurt, creme fraiche and other cultured dairy. I made a first attempt the other day using a custard made with custard powder and soya milk, and creme fraiche and it wasn’t too bad but, I am sure I can do better. Reading your site it seems that eggs are the secret to a smoother icecream and I have also ordered some icecream stabilizer, to experiment with that. Anyway I am going to print off some of your recipes and have a go, this one looks very promising too!

    all best, Joanna

    • Anders says:

      Hej Joanna,

      Welcome and happy to hear that you like the site! Luckily, there are a lot of nice frozen things which can be prepared with cultured dairy and I hope you will find good recipes and inspiration here.

      Eggs are one secret to smoother ice creams, but there are others too. For instance, check out the starch-based ice creams, and read about agar agar … and inverted sugar … and gelatin… and, ah – I trust that you’ll find quite a few useful ideas here 🙂

  2. sam says:

    Hi, thanks for this great website. It’s so valuable for those of us who love ice cream and would love to perfect it at home. My question is: what can i use instead of farmer’s cheese as this is not available in my country.would labneh be a good substitute?

    • Anders says:

      Hi Sam,

      It is not exactly the same thing, but Labneh (strained, thick yoghurt) should still work well as a good substitute 🙂

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