Summer island tweaked Berry yoghurt ice cream revisited
My favourite berry yoghurt ice cream recipe, tweaked for improved results without ice cream machine
  • 250 gram (about 2 cups) berries (strawberries, raspberries, combinations thereof, or any other berries of your favourite choice. Frozen or fresh - either way works!)
  • 250 ml (1 cup) yoghurt
  • 250 ml (1 cup) cream
  • 50 ml (1/5 cup) honey (or other inverted sugar)
  • About 100 ml (0.4 cup) sugar
  • Zest of 1 lemon (and possibly also some lemon juice to taste)
  1. Mash the berries, mix them with the sugar and the honey.
  2. Whip the cream lightly. Then blend the whipped cream with the yoghurt and the mashed, macerated berries.
  3. Add the lemon zest (and some lemon juice, if the overall taste still comes across as being too sweet).
  4. Pour in freezer-safe container, put on the lid and place in the freezer.
  5. Every 45 minutes for about 3-4 hours, take out the ice cream from the freezer and churn vigorously with a fork or similar: the objective is to break down the ice crystals and ensure that the ice cream freezes evenly.
  6. Before serving, let the ice cream thaw outside the freezer for about 15-20 minutes.