I am very selective when it comes to new acquisitions for my kitchen. Not only is space limited, but it seems that most of my needs are met by my current stable of appliances sitting on the countertop (a Magimix food processor, a VitaMix high speed blender and an Excalibur dehydrator). There is one little luxury item I would recommend in a heartbeat, however: an ice cream maker. At the time of purchase, I did have niggling doubts about its usefulness and whether it would be a white elephant, enthusiastically tried out in the first few weeks, then relegated to a dusty cupboard corner thereafter.
Oh, how unnecessary these worries were! Ice creams and frozen desserts have become a favourite in our house, and unlike croissants and Baumkuchen, the home-made stuff really is worth the effort. It's as easy as pouring in your preferred organic flavoured yoghurt, or a fruit smoothie. Proper ice creams are a bit more time-consuming, but once you've had a taste of home-made mint choc chip, you will never look back.
This blueberry lemon ice cream we made a few weekends ago was a great mix between a refreshing sorbet and a velvety ice cream. Adjust the amount of berries, cream and sweetener to taste.
Ingredients
250ml natural live yoghurt
zest of 1 lemon
juice of 1/2 lemon
250g blueberries (fresh or frozen)
agave syrup to taste
200ml heavy cream
150g cream cheese
Method
1. Liquidize the yoghurt, lemon juice and zest, agave syrup and blueberries until blended well.
2. Then stir in the cream and cream cheese, mixing carefully until all the ingredients are incorporated.
3. Add more agave if necessary, then chill for at least 1 hour.
4. Follow the instructions for your specific ice cream maker and serve on a sugar or waffle cone, or with fresh berries.
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