Wednesday, November 19, 2008

Blueberry Low Fat Yoghurt Ice Cream

In a magazine poll, the ice cream maker was rated as one of the most useless item in the kitchen. We beg to differ. We love our ice cream maker and is one of our most used gadgets. It doesn't get much of a chance to sit in a corner gathering dust.

Since this frozen dessert is something we eat everyday, I prefer to make the healthy low fat variety, something we can enjoy without too much guilt. The health benefits of eating yoghurt is innumerable. Combined with blueberry it is even better as blueberry is a superfood packed with antioxidants. I prefer using greek yoghurt as it makes a creamier ice cream.

A very easy ice cream to make as all the ingredients are just tipped straight into a blender. No slaving over the stove to make the custard.


Blueberry greek yogurt ice cream
Makes 1 litre

Ingredients
50gm frozen blueberry
80gm sugar
600ml low fat greek yoghurt
75ml cream
2 tsp vanilla extract
1-2 Tbsp vodka
2 Tbsp sultanas (optional)


Method
1. Microwave the blueberry with half the sugar for 2-3 minutes. Leave to cool.

2. Add all the ingredients (including sultanas) into a blender. Blend at high speed until combined.

3. Place in the freezer for 15 minutes.

4. Churn in ice cream maker.

5. Scoop to an airtight container. Sometimes I like to add a light sprinkling of chopped Cadbury chocolate on top of the ice cream before freezing.

6. Leave at room temperature for 5-10 minutes before serving.

Ice cream freshly churned in ice cream maker
Note :
1. If you have a sweeter tooth, add more sugar.
2. A small quantity of cream is added as I am using low fat yoghurt . Ice cream do need some fat. More cream can be added if weight and cholestrol is not an issue.

Tip
1. Placing the ice cream mix in the freezer for a short duration shortens the churning time.

2. The vodka makes a softer textured ice cream as alcohol does not freeze.

3. We store our ice cream at the warmest part of the chest freezer which is at the very top near the lid, making it easier to scoop.

4. If you prefer the sultanas to remain whole, add to the ice cream mix after step 2 and leave the mix in the fridge for a few hours to let the sultanas plump up. Whole or minced they add a nice texture to the ice cream.

7 Comments:

cupcakesordeath said...

oh my that look delicious!!

jadepearl said...

Oh....yummylicious!
I would like to invite you to my blog but I need your e-mail address. How?

Sinner said...

cupcakesordeath, jadepearl,
Thanks for your comment.

jadepearl, leave me your email addy here (I will not publish your comment) and I will email back...for my eyes only ! ;)

ice cream freaks said...

It's so pretty! The color is beautiful and now I'm hungry. Thanks for sharing your recipe.

mycookinghut said...

Looks delicious!!

Dizzy4Digi said...

Is sultanas a powdered form of grapes?

Is this something you'd find in a health food store?

Sue M

Sinner said...

Sultana is similar to raisin except it is from a white grape. If you can't find sultanas, use raisins instead.

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