Giorgos Erotokritou
Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
Suitable for vegetarians
August 13, 2024
Forest fruit yoghurt ice cream with Charalambides Christis straggato yoghurt authentic and dairy cream.
Prep Time
10
mins
Cook Time
0
mins
Serves
10
Ingredients
- 300 g. Charalambides Christis Dairy Cream (35% fat)
- 200 g. Powdered sugar
- 600 g. Straggato Yoghurt Authentic (10% fat), Charalambides Christis
- 250 g. Forest fruits (frozen)
Instructions
- Pour the cream and powdered sugar into the mixer bowl. Beat the ingredients with the whisk attachment until it becomes a nice whipped cream.
- Add the yoghurt and mix a little more until well combined.
- Remove the bowl from the mixer and gently fold in the frozen fruits with a spatula.
- Transfer the mixture to a rectangular mold or individual molds. Place it in the freezer for 6 to 7 hours, or until well frozen.
- Once frozen, take the ice cream out of the freezer and serve immediately using an ice cream scoop.
Tip: You can substitute honey for powdered sugar. For added flavour, try adding a few drops of liquid vanilla.
