BLUEBERRY YOGURT ICE CREAM
PREP AND FREEZE TIME 3 HOURS | SERVES 12
1 vanilla pod, seeds removed, or 5ml vanilla essence
5 egg yolks
120g caster sugar
500g frozen blueberries 500ml blueberry yogurt
12 ice cream cones, for serving
To prepare one portion of vanilla ice cream base, boil milk, cream and vanilla over medium heat. Whisk egg yolks and caster sugar together in a bowl until light and creamy. Add warm milk mixture to the egg mixture, constantly whisking during the process. Then pour through a sieve into a clean pan. Place pan over medium heat while whisking slowly. Keep whisking, for about 5-8 mins, until mixture covers the back of a wooden spoon. Remove from heat and pour through a sieve. Allow to cool, then freeze until ice cold.
Blend together vanilla ice cream, blueberries and yogurt in a food processor at high speed until smooth mixture. Refrigerate until cold, then freeze in ice cream machine.
If you do not have an ice cream machine, pour the entire mixture into a freeze-proof bowl and place in the freezer. Whisk the mixture every 10 mins lightly with a wire whisk. Keep doing this until it starts to freeze. Flatten the top and leave for about 2 hours until set. Serve in cones. Remember: While making the basic vanilla ice cream, it is important that the mixture doesn’t boil after the eggs have been added.