Recipe Yogurt Ice-cream

Ingredients:

500 ml of yogurt, 125 ml of fresh liquid cream, 125 ml of whole milk, 120 grams of sugar, 10 grams of glucose, 5 grams of carob seed flour.

Doses for: 6 persone realization time: 50 minutes

Recipe:

To prepare the yoghurt ice cream, pour the cream and milk into a saucepan, add the sugar, glucose and carob flour, then mix well to dissolve all the ingredients and bring the mixture to about 80-85 °. After reaching the indicated temperature, remove from heat and immediately put the saucepan in a bain-marie in cold water and ice to quickly lower the temperature. When it is cold enough, put the pan in the fridge to cool for at least two hours. After this time the mixture will be very cold and therefore we can add the yogurt (which is also very cold), mix well to mix the ingredients and put it back in the refrigerator for another half hour to cool off better. Then we put everything in the ice cream machine and let it stir for at least half an hour or until the ice cream is creamy and very thick. At this point we pour the ice cream into a container with a lid and put it in the freezer for at least three to four hours. Ice cream can be served directly from the freezer if necessary!

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