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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.
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.
Pour into an airtight container, cover with a lid or cling film and freeze for at least 6 hours, preferably overnight, until firm.
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.
For serving, place the blueberries, maple syrup and water in a saucepan and bring to boil. Mix well and remove from the heat.
Form scoops of ice cream and place them into bowls, add a large spoonful of blueberries on top and serve immediately.
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.
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.
Pour into an airtight container, cover with a lid or cling film and freeze for at least 6 hours, preferably overnight, until firm.
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.
For serving, place the blueberries, maple syrup and water in a saucepan and bring to boil. Mix well and remove from the heat.
Form scoops of ice cream and place them into bowls, add a large spoonful of blueberries on top and serve immediately.
