Monday, August 2, 2010

Blueberry Ripple Yogurt Ice Cream

This was finally made successfully on my second attempt...thank you so much to Wendy's call in the middle of the night (2-3.30am)...If not this will be another disaster...

Actually this is quite an easy recipe only if you are familiar working with the whipping cream...My 1st attempt resulted in the cream turning into butter---I over-beat it!!! ( So, I froze the blueberries and the syrup separately, then bought another new box of cream to start all over again)

Anyway, this is exactly from Wendy's:



(A)
100gm blueberries
2 Tbsp water
1 Tbsp sugar

Cook these in a saucepan over medium low heat until you can see the water turning into a blue colour. Do not stir, only swirl the pan with the handle. Remove from heat. Let it cool. (I defrosted the blueberries



(B)
1tsp gelatin
2 Tbsp water

Place water in a microwave safe or heatproof bowl. Sprinkle gelatin over water. Let it sit for 5 minutes.
Either microwave on high for 20 seconds or double boil until gelatin melts. Set aside to cool.



(C )
250ml low fat plain yogurt (I used Nestle, 2 cups of 135ml)
200ml whipping cream
80gm sugar

1/3 tsp gelatin (for use only after ice cream has hardened)



1. Chill mixing bowl in the freezer for 5 minutes.

2. Remove from freezer and pour in cold whipping cream.

3. Beat on low for 1 minute then raise the speed gradually to high and whip until it is almost soft peaks. Put in sugar gradually and whip until soft peaks.

4. With the mixer on, pour in the cooled gelatin mixture (B) and mix until incorporated.

5. With a spatula or spoon, mix in the yogurt. Mix well.

6. Put only the blueberries (A) into the ice cream mixture. Leave the syrup behind and keep it chilled until time of use.

7. Fold the ice cream twice, not too much, you want the ripple effect. Take care not to break the blueberries.

8. Pour ice cream into a 1L capacity loaf tin. (I used a disposable 4cup/1L capacity loaf pan) Freeze until hardened.

9. When it’s almost time to serve, sprinkle 1/3 tsp of gelatin into reserved blueberry syrup and let it sit for 5 minutes. Microwave on high for 20 seconds. Let it cool down.

10. Unmould ice cream onto a chilled serving platter. Drizzle blueberry syrup over ice cream loaf.

11. Slice ice cream to serve. Do not use a scoop.

After slicing it up, the interior was nice. The taste is nice as well, the only complain I had was the texture...I can still taste some ice in it...not very much, but some fine ice particles in the middle...surely it's my fault... as I remembered that I wasn't too sure whether the cream soft peak or not???   :P

13 comments:

wendyywy @ Table for 2..... or more said...

I think I know why yours is icier
You used fat free??? I used low fat.
Which is why maybe yours had more water content. I dunno leh.. but next time try it with low fat yogurt and I always love the mouthfeel of Dutch Lady's compared to Nestles's.

wendyywy @ Table for 2..... or more said...

I forgot to say,
How come your blueberries line up in two files geh?? One on top and one in the middle?
You arranged them?

Looks good, and you can make other flavours, try strawberry or peach or mango or.....

busygran said...

Very tempting just like Wendy's. I can't wait to try. :)

Meldylocks and Her Three Bears said...

Wendy:
Oh, I never notice that it was fat free yogurt...haha...maybe I'm not a fan of yogurt, and bought whatever's on offer. :P
I just thought that Anlene's tasted best.

I didn't arrange them la...just threw them in, followed your instructions--gave them two gentle stir/folding and poured everything into my freezermate. Btw, mixture was not really thick before I mix in the yogurt but it became thick after that.

Dunno when i'll try for more...Only my elder one's really enjoying it and he picks out the blueberries everytime...maybe when the younger one turns one la.

Meldylocks and Her Three Bears said...

Wendy:
oh, forgot to thank you for all your tips and advices...you are really my sifu...!

Meldylocks and Her Three Bears said...

Busygran:
Looks almost the same but like I said, there are ice particles in it...pls try, and don't use fat free yogurt like me---your grandkids will love'em!

Ronni @ Cooking Memos said...

I have problems whipping cream too. Not sure when to stop. By the way, Wendy called at 2-3:30am?!?!?!?

What were you girls doing?!

Meldylocks and Her Three Bears said...

Ronni:
Whipping cream's quite tricky, isn't it? During the 1st time, I thought it was just going to soft peak when actually it IS already there. So the 2nd time I quicky add in the sugar only after 3 mins of whipping...don't care la...I'm just not going to turn it into butter again!

LOL...we are both night owls! (Actually we stopped talking when the line got cut off by itself suddenly)

Blessed Homemaker said...

Yours look yummy too! No chance to make this yet, KIV recipe already ;-)

Meldylocks and Her Three Bears said...

Thanks...waiting to see how yours turn out... :D

wendyywy @ Table for 2..... or more said...

Mel,
If ES picks out the berries, whack the berries to a puree before you put them in.
Then he has no chance to picking out.
But still you have to lightly cook the berries to bring out the colour.

Meldylocks and Her Three Bears said...

Wendy:
Then the ice-cream will be the whole thing purple...I feel like this prettier leh...but then...maybe that's the way to make him eat blueberries huh?

Maybe I wanna try your super-creamy choco ice-cream next, which kid can resist choc?

Angie's Recipes said...

Perfect texture! Exactly like the ideal ice cream.