Low-fat cherry yogurt ice cream recipe

Name: Low-fat cherry yogurt ice cream recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4
Cuisine: France
Ingredients: 3 pieces Whole wheat biscuits; 2 tablespoons Cherry jam; 160g Dehydrated yogurt; 180ml Milk; 2 yolk; 60g Granulated sugar; 1 tablespoon lemon juice

By John Clark

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Prepare dehydrated yogurt one night in advance. After dehydration, it is about half to one-third of the previous one

Prep: 30 mins

Cook: 3 hr

Total: 3 hr 30 mins

Level: Easy

Yield: 4 servings

Nutrition Information

Ingredients

Whole wheat biscuits	3 pieces
Cherry jam	2 tablespoons
Dehydrated yogurt	160g
Milk	180ml
yolk	2
Granulated sugar	60g
lemon juice	1 tablespoon

Instructions

Prepare dehydrated yogurt one night in advance. After dehydration, it is about half to one-third of the previous one. After using 400g, I get 160g, which is relatively dry, as shown in the figure. See Tips for making method.
Heat the milk, stir it in sugar + Egg yolk until the color becomes light and viscous. The hot milk is linear, slowly pour it into the egg yolk, and keep stirring with the other hand to prevent the egg yolk from being hot and caking. Pour it back into the pot and heat it over a low heat to thicken it. It can hang the paste, filter and cool it slightly.
Add a teaspoon of lemon juice at a time, mix well and freeze, take out every 1 hour and stir thoroughly with a spatula. Repeat three times to remove and add biscuits and jam.
I make dehydrated yogurt in this style.