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  1. Back to homepage
  2. Recipes
  3. White chocolate yoghurt blueberry ice cream

White chocolate yoghurt blueberry ice cream

White chocolate yoghurt blueberry ice cream
Ȑ
Difficulty
Low
ȑ
Time
25 min
&
Author
lorem ipsum

Ingredients

Servings: 8
Makes:

300.0 ml double cream
300.0 ml full fat yoghurt
250.0 grams sugar
250.0 ml milk
200.0 grams white chocolate
200.0 grams blueberries
1.0 tbsp. maple syrup
2.0 tbsp. water


Instructions

STEP 1/6

Pour the milk into a saucepan and bring to boil. Then remove from the heat and add the white chocolate. Mix well and leave to cool.

STEP 2/6

Whisk the cream and sugar in a bowl using your Braun MQ 10 whisk accessory until soft peaks form when the whisk is removed. Then stir in the yoghurt and the chocolate milk. Whisk until well combined.

STEP 3/6

Pour into an airtight container, cover with a lid or cling film and freeze for at least 6 hours, preferably overnight, until firm.

STEP 4/6

Remove the ice cream from the freezer, cut into chunks and blend in your Braun MQ 40 blender accessory until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required.

STEP 5/6

For serving, place the blueberries, maple syrup and water in a saucepan and bring to boil. Mix well and remove from the heat.

STEP 6/6

Form scoops of ice cream and place them into bowls, add a large spoonful of blueberries on top and serve immediately.


The ice cream can be prepared and frozen up to one week ahead of time.
This recipe was prepared using Braun’s MultiQuick hand blender with its MQ 10 whisk accessory and MQ 40 chopper/blender accessory. The accessories are included in the following series:

  1. Back to homepage
  2. Recipes
  3. White chocolate yoghurt blueberry ice cream

White chocolate yoghurt blueberry ice cream

White chocolate yoghurt blueberry ice cream
Ȑ
Difficulty
Low
ȑ
Time
25 min
&
Author
lorem ipsum
Servings:8
Makes:

Ingredients


300.0 ml double cream
300.0 ml full fat yoghurt
250.0 grams sugar
250.0 ml milk
200.0 grams white chocolate
200.0 grams blueberries
1.0 tbsp. maple syrup
2.0 tbsp. water

Instructions

STEP 1/6

Pour the milk into a saucepan and bring to boil. Then remove from the heat and add the white chocolate. Mix well and leave to cool.

STEP 2/6

Whisk the cream and sugar in a bowl using your Braun MQ 10 whisk accessory until soft peaks form when the whisk is removed. Then stir in the yoghurt and the chocolate milk. Whisk until well combined.

STEP 3/6

Pour into an airtight container, cover with a lid or cling film and freeze for at least 6 hours, preferably overnight, until firm.

STEP 4/6

Remove the ice cream from the freezer, cut into chunks and blend in your Braun MQ 40 blender accessory until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required.

STEP 5/6

For serving, place the blueberries, maple syrup and water in a saucepan and bring to boil. Mix well and remove from the heat.

STEP 6/6

Form scoops of ice cream and place them into bowls, add a large spoonful of blueberries on top and serve immediately.

Notes

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