Yoghurt and Raspberry Ice-cream
Using the 5-in-1 Digital Cooking Thermometer, which is accurate up to 0.1°C, you can cook the ice cream base to precisely 70°C – the perfect temperature for an ice cream that’s incomparably clean tasting and intensely flavoured.
Makes one batch
16 mini meringues
400g whole milk
96g egg yolks
160g golden caster sugar
240g sour cream
305g natural yogurt
350g raspberry coulis
20g freeze-dried raspberries
Crush the meringues into smaller pieces, setting a few whole ones aside for garnish. To make the ice cream base, heat the milk to 52°C in a pan over moderate heat, whisking continuously. Remove the pan from the heat. In the meantime, blitz the egg yolks and sugar together using a hand blender. Add a small amount of the warm milk mixture into the eggs to temper and mix well. Pour the eggs into the pan of warm milk and whisk well to incorporate.
Bring the mixture to 70°C over medium heat, stirring continuously. Once at temperature, remove from the heat and allow to stand for 10 minutes.
Pass through a fine mesh sieve into a bowl and cool over ice. Once cooled, cover and place in the fridge and chill completely. Before churning, use a hand blender to mix in the sour cream and yogurt.
Follow the manufacturer’s instructions to churn the ice cream. Once it is 90% close to being churned frozen, switch off the ice cream maker and add one third of the ice cream into a chilled tin. Cover with a layer of coulis and use a fork to swirl and partially incorporate the coulis.
Add some crushed meringues and raspberries, and repeat the process with two more layers, garnishing the top with the reserved whole meringues.