A very pleasant blueberry Yoghurt ice cream prepared with Turkish (or Greek) yoghurt, and where birch sugar (xylitol) replaces the sugar and soy lecithin replaces the optional egg yolks.
Ingredients
250 ml (about 1 cup) milk
250 ml (about 1 cup) yoghurt (Turkish or Greek style, about 10 % fat)
about 1 teaspoon soy lecithin (alternatively, 2 egg yolks: note - if using eggs, the base needs to be cooked!)
100 ml (about 2/5 cup) xylitol (birch sugar)
about 100 ml (about 2/5 cup) good quality blueberry jam (the one I used had about 63 % fruit)
Instructions
Mix the dry ingredients (the xylitol and the soy lecithin) together in a bowl.
While whisking, add the milk and the yoghurt to the mix: whisk until all has blended well.
Churn the base in your ice cream machine.
Towards the end of the churning, add the blueberry jam OR add the jam once the churning of the base has finished (flatten the base, spread the jam on top and swirl the jam into the ice cream with the help of a knife or similar: return the ice cream to the freezer to firm up a bit before serving).
Notes
NOTE: Should you wish to replace the soy lecithin with egg yolks, prepare the base as per the recipe, add the egg yolks but don't add the yoghurt to this first mix! That mix needs to be brought up to the so-called Nappe stage (about 82-84º Celsius /189-183 ºF). Now when the eggy mix has been properly pasteurised, let it cool down and then add the yoghurt. Let it all chill before churning - all should be well!
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2023/03/yoghurt-blueberry-ice-cream-low-fat-low-sugar/