Making wholesome ice cream may be tough. By decreasing fats and sugar, many find yourself rock-hard within the freezer and a number of other various sweeteners do badly in ice lotions.
However there may be hope! Here’s a very good blueberry-flavoured yoghurt ice cream, low in each fats and sugar!
The bottom – Yoghurt ice cream with out sugar
Yoghurt ice cream can differ – personally, I discover those primarily based on yoghurt and cream to be among the many tastiest. Nevertheless, right this moment the problem is to scale back the fats (and the sugar) so I opted for a center manner: by utilizing Turkish (or Greek) yoghurt with a fats content material of about 10 % and an equal quantity of milk, the general fats will nonetheless be considerably decrease however not so low as to create an excessive amount of structural issues or a too “skinny” mouthfeel.
To sweeten the bottom, I opted for my favorite various sweetener – birch sugar, also referred to as xylitol. Xylitol is, for my part, good for ice cream making – whereas most different various sweeteners do little or nothing to keep up a softer ice cream construction (ensuing within the ice cream freezing rock-hard), xylitol truly does this even barely higher than unusual sugar. The downside? When you’ve got a delicate abdomen or eat an excessive amount of of it, you could possibly get a tummy ache. And canines can’t eat the ice cream both (no showstopper in my guide, as there are numerous different issues – like chocolate – that canines can’t eat both).
Since I’ll add some (sugar-sweetened) blueberry jam to the bottom, my yoghurt ice cream gained’t be completely sugar free. Nevertheless, it’s in fact additionally completely potential to make use of the bottom with some other (sugar-free) flavours!
When you’ve got no xylitol and/or care little for the “sugar free side”, be happy to easily use 120 ml unusual sugar as a substitute: the remainder of the recipe stays the identical:-) .
With so comparatively little fats, it will appear necessary to make it possible for the bottom is correctly emulsified. Whereas this may very well be achieved by including a few egg yolks, I opted for a few tablespoons of soy lecithin: a vegetable various emulsifier effectively fitted to ice cream-making with out eggs. Since lecithin doesn’t require any heating to work (and, not like eggs, doesn’t require any pasteurisation), there isn’t a must make this ice cream on the range: all we have to do is combine the chilly elements collectively and whisk effectively!
How a lot lecithin must be used? Many who advise on egg replacements counsel to go by 1 tablespoon = 1 egg.
Nevertheless, for ice cream emulsion-purposes – contemplating the quantity of lecithin in a standard egg – it will appear that 1 teaspoon = 2 eggs (or near 2 gram) could be fairly enough (or much more than enough) for our recipe. Lecithin isn’t thought of a harmful substance so when you stray a bit and barely overdose, there ought to usually be no different issues than the spending of barely extra powder than strictly obligatory.
For the blueberries, I opted for good-quality blueberry jam! That is, for my part, an excellent manner of including fruit to ice lotions (so long as you just like the flavour of the jam in fact)!
Find out how to do it or “Simply combine all the things collectively”
Since Lecithin powder simply lump collectively, I counsel beginning by mixing it with the (dry) xylitol. Then, merely add the milk and the yoghurt and whisk effectively.
When the bottom is finished – or virtually executed – it’s time to add the blueberry jam!
You possibly can both add the jam over the last section of the churning, or churn the bottom to complete, flatten it and unfold the blueberry jam excessive. Then stir the jam into the ice cream by utilizing a knife or comparable!
For the jam, I like to recommend one with a excessive content material of berries.
Scrumptious freshly churned!
Sure, as with most ice cream, this one may be very good to take pleasure in instantly after the churning! Arguably a bit comfortable, however those that want for a bit extra firmness can all the time put the ice cream within the freezer for an hour or so earlier than serving to themselves 😉
The outcome: scrumptious even the day after!
The actual take a look at, nevertheless, got here the subsequent day. Ought to the yoghurt ice cream now have frozen rock-hard, or ought to I be capable of scoop it with out an excessive amount of effort and frustration?
And sure, it may very well be executed! Granted, similar to many different high quality ice lotions, this one proved to be simpler to deal with after about 10 minutes or so out of the freezer. Nevertheless, in my guide, this is excellent – and notably for a “slim” ice cream 🙂
The blueberry flavour leaves nothing to be desired, and the yoghurt provides a selected tangy, refreshing contact to the ice cream. Generally, I belong to those that suppose that portion-control fairly than “fat-free/sugar-free” is the popular manner in the case of ice lotions. Nevertheless, in instances of want, it’s good to have a slimmer and nonetheless very OK various to show to. If you happen to don’t like blueberries, be happy to benefit from the base by itself (“pure yoghurt ice cream”). Or with a special jam. Or with another add-on you could lengthy for! So carry out the yoghurt and set the stage for a comparatively guilt-free ice cream journey!
Yoghurt Blueberry ice cream (low fats, low sugar)
- 250 ml (about 1 cup) milk
- 250 ml (about 1 cup) yoghurt (Turkish or Greek model, about 10 % fats)
- about 1 teaspoon soy lecithin (alternatively, 2 egg yolks: observe – if utilizing eggs, the bottom must be cooked!)
- 100 ml (about 2/5 cup) xylitol (birch sugar)
- about 100 ml (about 2/5 cup) good high quality blueberry jam (the one I used had about 63 % fruit)
- Combine the dry elements (the xylitol and the soy lecithin) collectively in a bowl.
- Whereas whisking, add the milk and the yoghurt to the combination: whisk till all has blended effectively.
- Churn the bottom in your ice cream machine.
- In the direction of the top of the churning, add the blueberry jam OR add the jam as soon as the churning of the bottom has completed (flatten the bottom, unfold the jam on high and swirl the jam into the ice cream with the assistance of a knife or comparable: return the ice cream to the freezer to agency up a bit earlier than serving).
NOTE: Do you have to want to change the soy lecithin with egg yolks, put together the bottom as per the recipe, add the egg yolks however do not add the yoghurt to this primary combine! That blend must be introduced as much as the so-called Nappe stage (about 82-84º Celsius /189-183 ºF). Now when the eggy combine has been correctly pasteurised, let it settle down after which add the yoghurt. Let all of it chill earlier than churning – all must be effectively!