Yogurt and raspberry ice cream

 Yogurt and raspberry ice cream / ice cream

Ingredients

8 tablespoons of condensed milk

450 g of Greek yogurt

400 ml of very cold cream / cream with 30% fat content

150 g of raspberry jam

1 tablespoon of water

Preparation

Step 1 - Whip the cream until stiff.

Step 2 - Mix the Greek yogurt with the condensed milk.

Step 3 - Add the stiff cream.

Step 4 - Mix everything with a spatula in circular motions.

Cover with plastic wrap and refrigerate for 1 hour.

Step 5 - In the meantime, make the raspberry sauce:

Add a tablespoon of water to the raspberry jam and mix. Heat in the microwave for 40 seconds. Strain to remove the lumps.

Step 6 - It should have this texture. Let it cool to room temperature.

In the meantime, churn the ice cream in the ice cream maker.

[If you don't have an ice cream maker, don't worry! Put the cream in the freezer for two hours. Every 30 minutes, take the cream out of the freezer and churn it]

Step 8 - For those who have an ice cream maker, pour the cream in, little by little, with the machine running. Let it churn for 40 minutes.

Step 9 - We will use a rectangular aluminum mold (preferably).

Pour half of the ice cream into the mold and smooth it out.

Step 10 - Add the raspberry jam and mix lightly with a spoon.

Step 11 - Add the rest of the ice cream and smooth it out.

Cover with plastic wrap and place in the freezer for 2 hours.

Step 12 - Before serving, leave at room temperature for 5 or 10 minutes.

Remove the plastic wrap and carefully make a scoop of ice cream.

Step 13 - And that's it! Serve with a little raspberry jam on top or on the side.

And enjoy!! :D