Cherry yoghurt ice cream

Name: Cherry yoghurt ice cream
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 100 g Sugar; 500 g Sweet cherries; 50 g Icing sugar; 2 cl Cherry liqueur; 350 g Whole milk yoghurt; 7-10 Tbsp Juice of 1 lemon; 250 g Whipped cream; 7-10 Tbsp Ice cream wafer bags

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

100 g Sugar
500 g Sweet cherries
50 g Icing sugar
2 cl Cherry liqueur
350 g Whole milk yoghurt
7-10 Tbsp Juice of 1 lemon
250 g Whipped cream
7-10 Tbsp Ice cream wafer bags

Directions

1
Put sugar and 150 ml water in a pot and simmer for about 15 minutes at medium heat. Wash and stone the cherries. Puree with icing sugar and cherry liqueur in a mixer. Remove sugar syrup from the stove and let it cool down. Mix yoghurt and lemon juice. Stir in the sugar syrup bit by bit.
2
Whip the cream until stiff and fold it in carefully. Mix yoghurt mass and cherry puree and place in a metal bowl. Place in the freezer for at least 6 hours. Stir several times. Leave to stand at room temperature for about 10 minutes before serving. Use an ice-cream scoop to cut out balls and serve in ice-cream cones if desired.