Organic blueberry ripple yogurt ice cream recipe

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  • Serves 10
  • 10mins to prepare and 20mins to cook, plus 4hrs for freezing and 45mins for defrosting
  • 110 calories / serving
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Blueberry ripple yoghurt ice cream HERO

Place the blueberries in a pan with 25g (1oz) of the sugar and 3 tablespoons of water. Stir over a low heat for a minute until the sugar has dissolved, then turn the heat up and bring to the boil. Reduce to a simmer and cook the blueberries for a further 3-5 minutes, until their skins have started to split and the liquid has turned purple. Remove from the heat and pour into a bowl to cool.

Whisk the whole egg, egg yolks, remaining sugar and 150g (5oz) of the full-fat yogurt together, then place in a small pan over a gentle heat. Cook for 4-6 minutes, stirring continuously until the mixture thickens enough to cover the back of a spoon. Remove the pan from the heat and beat in all the remaining yogurt and the lemon juice.

Using a slotted spoon, add three quarters of the blueberries to the yogurt mixture and give it one stir before pouring the mixture into a 1 litre (1¾ pint) non-stick or silicone loaf tin. Freeze for at least 4 hours until firm. Allow to stand at room temperature for 45 minutes before turning out.

Serve topped with the reserved blueberries and their accompanying juice.

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  • Ingredients

  • 300g (10oz) organic blueberries
  • 125g (4oz) caster sugar
  • 1 organic large egg
  • 1 organic large eggs, yolks only
  • juice of 1 organic lemon
  • 300g (10oz) full-fat organic Greek style yogurt
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  • Energy 471kj 110kcal 6%
  • Fat 3g 4%
  • Saturates 2g 10%
  • Sugars 18g 20%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 18.9g Protein 3g Fibre 0.6g

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