Sheep’s yoghurt raspberry ice cream

Yesterday was one of the hottest day so far this summer. Not too sunny actually, but really hot in the shadow. When we say hot we mean 25+ °C. Yesterday was 26 °C. Anyhow, coming back from a short swim in one of the lakes just outside Gothenburg we felt like eating something cold after dinner. So, we made some simple ice cream.

 

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Sheep’s yoghurt ice cream with raspberries. Topped with melon roses.

 

How to make the sheep’s yoghurt raspberry ice cream

Since we don’t have a ice cream making machine nor had we the time to let one of those spin for an eternity before eating our ice cream, we started from the same point as we would making avocado ice cream.

  • 2 dl frozen raspberries
  • 2 dl sheep’s yoghurt
  • juice from 1/2 a lime
  • 1 tsp honey
  • 1 knife’s edge vanilla powder
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The ice cream ingredients.

Put it all in a food processor with S-blade and pulse until the mixture is smooth. It is as simple as that.

The ice cream did not turn out very firm, so it was a good thing that we have nice looking bowls for serving.

 

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Neo inspecting the ice cream, especially the melon.

 

Topping the ice cream we made melon roses and sprinkled with cacao nibs. Melon is apparently one of Neo’s favourite foods. He gets completely crazy when smelling it and he is usually not that interested in food in general. But when we cut melon or carry it through the apartment he follows closely after.

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Neo watching with a yearning gaze.

He is usually never up on the table when we cook or eat, but this time it was hard to keep him away. He got some eventually, the end pieces that didn’t fit in the melon roses.

 

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Refreshening dessert after a hot summer’s day.

We were really happy with the result. It turned out to be a really nice combination of sweetness, sourness and bitterness together with the fat from the yoghurt and the freshness from the berries and lime. Definitely something that we will try again!

Happy ice cream making,

Cecilia & Magnus

 

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