Almost everyone we know LOVES ice cream and could eat it every day if possible 🙂 But we also know that most ice creams contain a large amount of fat which we try to avoid in our everyday cooking.

Instead of dropping the everyday ice cream, you can choose a variation which is both tasty and much less fatty: yoghurt ice cream. The yoghurt chosen for this ice cream contains 0.5% fat but many recipes use Greek Yoghurt with 2-10% fat, so the choice of yoghurt is only a matter of taste. I used a low fat variation, as it is the yoghurt I eat for breakfast every day and had some leftovers.

The raspberries are from our own garden and has a fabulous combination of both sweets and sour flavours. I only use the raspberry juice, as I hate getting the small cores between my teeth, but once again it is a matter of taste!

Hope that you will find this ice cream as delicious as we do 🙂

Ingredients (4 servings)

2 cups raspberries

1 1/3 cup yoghurt, natural

4 egg yolks

1/2 cup sugar

1/5 cup water

Blend the berries and strain the juice through a strainer. Fold the juice into the yoghurt and set a side while preparing the rest.

Place water and sugar in a sauce pan bring to a boil. Let boil for 2-3 minutes, stirring occasionally.

Whisk the egg yolks together. Slowly pour the hot sugar mixture into the egg yolks under intense whisking and keep whisking until the mixture is thick and light yellow (like eggnog).

Pour the mixture into the yoghurt and stir until combined. Pour into your ice cream maker and let run for 40-45 minutes. Transfer the ice cream to an airtight container and freeze for at least 1 hour before serving.

Serve for brunch with honey roasted nuts and fresh berries or for dessert after a heavy dinner.

Bon Appétit!

Ingredients (4 servings)

250 g raspberries

3 dl yougurt, natural

4 egg yolks

120 g sugar

0.5 dl water