For a few weeks many of us Brits have been wondering where the summer had got to, asking for it to be posted back to us should it be found! Well, we can now categorically confirm that summer has now been found and returned to us. With knobs on! It’s cracking the flags out there! So hot! I’m happy just standing in the supermarket freezer aisles in weather like this! I know!
And if you’re anything like me, who prefers the more gentle heat of spring time, you may well be diving into the freezer for ice creams!
So, Strawberry & Elderflower No Churn Yoghurt Ice Cream. Although I’ve got an ice cream maker at home, courtesy of my brother…“thank you bro”…. I fancied making a no churn ice cream this week. I couldn’t be bothered with faffing around with the ice cream maker in this heat, not that it’s difficult.
Anyhow, I grabbed myself a bottle of shop bought elderflower cordial (I don’t trust myself to forage for the correct flowers to make my own!) and natural ‘full fat’ yoghurt and had a play around. It’s really easy to make and a healthier choice than regular ice cream. I would recommend, though, to make this easy ice cream as you need it simply because it tends to freeze very hard when left in the freezer for a number of hours. It took our freezer about 2.5 hours for a soft set and about 4 hours for a firmer set. The addition of glycerine, which is a vegetarian product, and is found in most supermarkets now a days, seems to stop the ‘ice cream’ developing too many ice crystals.
And the verdict? Lovely! It’s a lighter version than a cream based ice cream; really refreshing being packed full of those tasty little berries; with a subtle hit of elderflower which I think would be missed if it wasn’t included. Divine served with a trickle of spare strawberry coulis. Just what the doctor ordered in this weather!
Strawberry & Elderflower ‘No Churn’ Yohurt Ice Cream Yum
Serves: 4 portions
Time: hands on time 10 minutes; Freeze time about 2.5 – 4 hours
1L freezable container (ideally oblong to enable you to remove nice scoops when serving).
food processor / stick blender, though not essential
For the yoghurt ice cream
200g ripe strawberries, cleaned hulled & cubed into 4-8 pieces
3-4 level dessert spoons icing sugar
3 tsp elderflower cordial
454g tub natural yoghurt
1. Start by macerating the strawberries. Place the prepared berries in a good sized bowl and add the icing sugar. Mix until combined. Add the elderflower cordial & mix again. It will perhaps taste a little too sweet but remember it needs to counteract the tartness of the yoghurt. Leave to macerate for about 90 minutes.
2. Blend the macerated strawberries in a food processor, with a stick blender, or just simply mash with a fork.
3. You may want to pass the strawberry mixture through a sieve to remove the seeds at this point.
4. Place 1/3 of the strawberry mixture into a small container to reserve for dressing the ice cream.
5. Empty the yoghurt into your freezable container and mix with half of the remaining strawberry mixture. Add the glycerine and mix well. Then ripple the remaining coulis through the ice cream.
6. Pop the lid on the container (or wrap in cling film) and place level in the freezer. Freeze for about 2.5 – 4 hours, depending upon how firm you like it.
7. Serve on it’s own or with your favourite strawberry dessert and a drizzle of the remaining coulis.