My favourite Raspberry yoghurt ice cream
 
Ingredients
  • About 250 gram (2 cups) raspberries (fresh or frozen)
  • 250 ml (1 cup) yoghurt
  • 250 ml (1 cup) cream
  • 1 tablespoon lemon juice
  • 125-150 ml (1/2 - ¾ cup) sugar
  • (possibly - particularly if still-freezing in the freezer - About 1-2 tablespoon of neutral alcohol like vodka)
Instructions
  1. Put all ingredients in a bowl, blend thoroughly, and purée with a mixer or equivalent.
  2. If needed, chill the blend in the refrigerator.
  3. Churn in your ice cream machine according to instructions, or still-freeze in your freezer
Still-freezing without an ice cream machine
  1. If still-freezing, make sure to manually churn the freezing ice cream base thoroughly a few times while waiting for it to freeze fully. A good rule of thumb is to manually churn the base about every 45 minutes for three hours. If still-freezing, also consider adding 1-2 tablespoons of vodka or similar neutral alcohol to improve scoopability (the alcohol is not there to affect the flavour, but to make the consistency of the frozen ice cream somewhat softer!)
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2012/03/my-favourite-raspberry-yoghurt-ice-cream/