I scream, you scream, you know the next line!
My lovely hubby got me an ice cream maker for Easter and I've only been able to use it a handful of times so far...mostly because the weather has been a bit rubbish! But now it seems that summer has finally arrived so I dusted it off over the weekend and made this utterly delightful concoction.
That's what I love about having an ice cream machine....you can choose whatever flavour you like :)
I used passionfruit curd because that was what I happened to have around but you could easily use lemon curd or even raspberry jam.
Passionfruit and coconut yoghurt ice cream
1 x 500g tub Greek yoghurt (I used TOTAL Classic, the full fat version, but it would be just as nice with 0%)
1 x 284ml carton double cream
Approximately 5 tablespoons passionfruit curd (add more or less depending how tart it is)
Approximately 3 tablespoons dessicated coconut
Whip double cream until soft peaks form. Add yoghurt and stir well to mix. Finally, add the passionfruit curd and dessicated coconut and fold very gently together until just combined.
Place mixture in your ice cream machine and start churning. Add spoonfuls of passionfruit curd into the machine as it churns if you would like some nice tangy bursts of paradise through the ice cream!
My ice cream was ready in about half an hour. It had the consistency of soft-serve (more on the soft side!) but it was thick, cold and delicious. I chose to freeze it straight away and after an hour in the freezer I'd say the consistency was perfect. I served it with a little more passionfruit curd and some Lindt Passionfruit Intense dark chocolate from Australia crumbled over the top.
My machine is a pretty basic one - the mixing bowl is kept permanently in the freezer so when you want to make ice cream you add the mixture, affix the churning paddle to the lid, put it all on, plug it in and press go! If you don't have a machine, simply place the mixture in a tupperware container and freeze for an hour or so. Then whip the mixture again with electric mixers to break up any ice particles and get creamy again, put back in the freezer for another hour or two, then repeat and freeze again until firm.
Home-made ice cream is harder than commercial stuff and takes longer to thaw, so I would allow at least 30 minutes for it soften if you've made it in advance.
I really loved using yoghurt as a base for home-made ice cream - I'll definitely be making this, or a variation thereof, again!
Do you have an ice cream machine?
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| This is a vegan chocolate sorbet, the first thing I made in my ice cream machine. It was SO rich and I haven't made it since! |