Sugar free Raspberry or Frutti di Bosco yoghurt ice cream, sweetened with Stevia
Ingredients
About 200 gram (about 2 cups) raspberries or mixed berries (fresh or frozen)
200 ml (about 0.8 cup) yoghurt
200 ml (about 0.8 cup) cream
1 tablespoon lemon juice
The Stevia-equivalent of 125 ml (1/2 cup) sugar: In my case, about 10 tablespoons Pure Via OR 0.48 gram of pure Stevia
(possibly, but contains sugar!) 1 tablespoon Agave nectar or honey
(possibly – particularly if still-freezing in the freezer – About 1-2 tablespoon of neutral alcohol like vodka.
Instructions
Put all ingredients in a bowl, blend thoroughly, and purée with a mixer or equivalent.
If needed, chill the blend in the refrigerator.
Churn in your ice cream machine according to instructions, or still-freeze in your freezer
Still-freezing without an ice cream machine
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!)
Notes
Be sure to check your particular Stevia-product's conversion table for sugar-equivalents, in order to ensure that correct amounts are being used (for that reason, you will find the original sugar amounts in the recipe, since your Stevia products may differ from the ones I used ... and - of course - in case you want to make the berry yoghurt ice creams with 'ordinary sugar';-) .
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2012/07/stevia-berry-yoghurt-ice-cream/