Raspberry and yogurt ice cream on a stick
Creamy popsicles from the freezer
Equipment
- Stand or hand blender
- Freezer
Ingredients
Liquid ingredients
- 430 g Raspberries (frozen or fresh)
- 245 g Yogurt 3,5%
- 58 g Cream
- 3 EL Lemon juice
Dry ingredients
- 76 g cane sugar *
- 72 g Skimmed milk powder *
- 50 g Dry glucose *
- 43 g Dextrose *
- 22 g Inulin *
- 0,9 g Locust bean gum *
- 0,9 g Guar gum *
Optional
- 200 g Couverture, white *
- 100 g Cocoa butter *
- Raspberries, freeze-dried *
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients. Small quantities should be weighed using a fine scale. If any of the ingredients have become lumpy, pass them through a sieve.43 g dextrose, 50 g dry glucose, 72 g skimmed milk powder, 76 g cane sugar, 0.9 g locust bean gum, 0.9 g guar gum, 22 g inulin
- Mix the dry ingredients well.
- Puree the raspberries. If you don't like the seeds, pass the mixture through a sieve.430 g raspberries
- Add the liquid ingredients to the raspberry puree and mix everything well.245 g yogurt, 58 g cream, 3 tablespoons lemon juice
- Now stir in the mixed dry ingredients with a whisk.
- Leave the ice cream mixture to mature in the fridge for at least 1 hour so that the binding agents can swell.
Freezing process
- Prepare the popsicle molds and fill with the ice cream mixture. Leave a little space around the edge.
- Freeze for 4-6 hours, depending on the freezer compartment and the size of the molds.
Decoration (optional)
- Melt the couverture and cocoa butter in a container in a bain-marie. Ideally, the container should be as narrow and tall as possible and only slightly larger in diameter than the ice cream stick.200 g chocolate coating, white, 100 g cocoa butter
- Remove the couverture from the bain-marie and leave to cool to lukewarm.
- Crumble the freeze-dried raspberries.Raspberries, freeze-dried
- Take the ice cream out of the mold one by one and dip it into the chocolate coating so that it is completely covered.
- Allow the excess couverture to drip off briefly and place the ice cream on baking paper and immediately add the crumbled raspberries on top.
- Work quickly and always in small batches. As soon as the chocolate coating is firm, put the ice cream back in the freezer.
Notes
Alternatively, you can freeze the ice cream in the ice cream maker first and then pour it into the ice cream molds and place them in the freezer. Make sure that you don't let the ice cream get too firm so that you can fill it into the molds easily.
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