Making wholesome ice cream will be troublesome. By decreasing fats and sugar, many find yourself rock-hard within the freezer and several other various sweeteners do badly in ice lotions.
However there’s 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 based mostly on yoghurt and cream to be among the many tastiest. Nevertheless, right this moment the problem is to cut back the fats (and the sugar) so I opted for a center method: through the use of 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, often known as xylitol. Xylitol is, for my part, excellent 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 atypical sugar. The disadvantage? When you’ve got a delicate abdomen or eat an excessive amount of of it, you can get a tummy ache. And canines can’t eat the ice cream both (no showstopper in my guide, as there are various 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 after all additionally completely potential to make use of the bottom with another (sugar-free) flavours!
When you’ve got no xylitol and/or care little for the “sugar free facet”, be happy to easily use 120 ml atypical sugar as an alternative: the remainder of the recipe stays the identical:-) .
With so comparatively little fats, it might appear necessary to make it possible for the bottom is correctly emulsified. Whereas this could possibly be achieved by including a few egg yolks, I opted for a few tablespoons of soy lecithin: a vegetable various emulsifier properly suited to ice cream-making with out eggs. Since lecithin doesn’t require any heating to work (and, in contrast to eggs, doesn’t require any pasteurisation), there is no such thing as a must make this ice cream on the range: all we have to do is combine the chilly substances collectively and whisk properly!
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 traditional egg – it might appear that 1 teaspoon = 2 eggs (or near 2 gram) could be fairly enough (or much more than enough) for our recipe. Lecithin shouldn’t be thought of a harmful substance so should 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 method of including fruit to ice lotions (so long as you just like the flavour of the jam after all)!
How you can do it or “Simply combine all the pieces 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 properly.
When the bottom is finished – or nearly achieved – it’s time to add the blueberry jam!
You possibly can both add the jam over the past 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 through the use of a knife or comparable!
For the jam, I like to recommend a superb 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 smooth, however those that want for a bit extra firmness can at all times put the ice cream within the freezer for an hour or so earlier than serving to themselves 😉
The end result: scrumptious even the day after!
The actual take a look at, nevertheless, got here the following day. Ought to the yoghurt ice cream now have frozen rock-hard, or ought to I be capable to scoop it with out an excessive amount of effort and frustration?
And sure, it could possibly be achieved! Granted, identical 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 superb – and notably for a “slim” ice cream 🙂
The blueberry flavour leaves nothing to be desired, and the yoghurt provides a specific tangy, refreshing contact to the ice cream. Basically, I belong to those that assume that portion-control quite than “fat-free/sugar-free” is the popular method in the case of ice lotions. Nevertheless, in occasions of want, it’s good to have a slimmer and nonetheless very OK various to show to. For those who don’t like blueberries, be happy to benefit from the base by itself (“pure yoghurt ice cream”). Or with a unique jam. Or with another add-on you could lengthy for! So deliver out the yoghurt and set the stage for a comparatively guilt-free ice cream trip!
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: notice – 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 substances (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 properly.
- Churn the bottom in your ice cream machine.
- In 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: Must you want to exchange 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 calm down after which add the yoghurt. Let all of it chill earlier than churning – all must be properly!