Last week, I opened my freezer to find it oozing thick, fluorescent blue liquid.
After poking around a bit, I traced the source to a thin crack in the base of my ice cream maker. I was given it for my 21st birthday by my friends, almost exactly three years ago. I'm sad that it has gone, though their kindness and support outlives it. I was halfway through testing this recipe so I had to quickly replace it.
My favourite thing about fruity froyo (a.k.a. frozen yogurt) is how clearly the flavour of the fruit comes though. This one is made from just raspberries, sugar and plain yogurt.
I like eating this when it's still soft from being churned - it's creamy but still light, almost like gelato.
This recipe makes a small amount - about enough for three or four people - so that you can eat it fresh and smooth and just a little bit sloppy.
Raspberry Frozen Yogurt
(adapted from the Strawberry Froyo in David Lebovitz's Perfect Scoop)
300g raspberries
80g sugar
180g plain, full-fat, unsweetened yogurt (greek or natural)
Place the raspberries and sugar in a small mixing bowl. Use a fork to lightly mash the raspberries until they're broken up and the sugar is incorporated. Leave to macerate for at least 30 minutes (you can leave it overnight if you'd like). Place a sieve (preferably a medium grade one that will catch the seeds but not be a nightmare to force it through) over a mixing bowl and tip the raspberry mush in. Use a spoon or spatula to stir and scrape the mixture in the sieve until you just have seeds left. Scrape the bottom of the sieve into the bowl then discard the seeds. Whisk in the yogurt. Chill for at least an hour (up to overnight) then churn as instructed by your ice cream maker. Best served soft - I like to freeze it for about half an hour after churning then serve, but if you're quick and organised you could serve it immediately.
(Makes about 8 scoops, could easily be scaled up)
Three more recipes that use fresh raspberries:
Amaretti and Raspberry Muffins
Crunchy and Creamy Dark Chocolate with Raspberries
Raspberry Pavlova Ice Cream
I cannot get enough ice cream or ice lollies at the moment. I'm seriously considering going out and buying an ice cream maker now. This looks so delicious, I love that you've served it on its own as I can't imagine it would need anything else with it. Gorgeous.
ReplyDeleteThis looks soooo fantastic! Love the look of this!
ReplyDeleteI love the simplicity of frozen yoghurt - as you say, it really allows the fruit to shine through.
ReplyDeleteI am tossing up the possibility of getting an ice cream marker right now, I am such an ice treat addict. Everyone on the food blog net has such wonderful creative ideas. DO you have any recommendations? Your Froyo looks so creamy!
ReplyDeleteThis looks so good! Could it be made with fat free greek yogurt?
ReplyDeleteWow, that looks incredible! I love the amazing colour of raspberries. I wish I could eat dairy!
ReplyDeleteExactly the same thing happened to my ice-cream maker, it was very annoying and I still haven't got round to replacing it, although this recipe might make do so sooner rather than later. And I know this is random, but I love your ice-cream scoop!
ReplyDeleteDès demain!
ReplyDeleteThis looks incredible Emma. I've emailed the link to my mother, I wonder if she'll take the hint and there will already be a batch of it in the freezer when I get home from the airport, or am I going to have to get in the car, go get raspberries and make it myself?
ReplyDeleteI love the gorgeous colour of your frozen yoghurt. I love eating it straight from the ice cream maker too.
ReplyDeleteSUCH a pretty pink colour!
ReplyDeleteReally sorry to hear about your machine (mine broke last year but luckily was still within warranty) - it's so hot at the moment it's not a good time to be without it. On the other hand, and on a more positive note, it does mean you get to invest in an amazing new machine! :-)
I can feel your pain about the ice cream maker, Emma :(
ReplyDeleteso sad it happened to you((
my kitchen activity, for example, is purely about ice cream making, so for me it would`ve been a true loss(((
don`t be too sad and thumbs up for the new ice cream maker!
lovely froyo for a girl who loves raspberries and the pink color in general :D
I can feel your pain about the ice cream maker, Emma :(
ReplyDeleteso sad(((
my kitchen activity, for example, is purely about ice cream making, so for me that would`ve been a real loss((((
but don`t be too sad and thumbs up for a new ice cream maker!
p.s. lovely froyo for a girl who loves raspberries and the pink color in general :D
this looks amazing! I was wondering what ice cream maker you use? I'd really like to make this but frozen yogurt really doesn't work as well without a proper machine!
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froyo! so pretty! i have to do this. even though we are entering winter, there's always an ocassion for ice cream! i think this would be delicious with the frozen raspberries i have stashed away from the summertime!
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I like the color, the smoothness and the name! It´s all good, and perfect for lighter eating
ReplyDeleteHi, do you think I could make this without an ice-cream maker as well? Thanks!
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Looks absolutely fantastic Emma! Am just just like @Giulia Mulè wondering if I could make it without an ice-cream maker (don't have one :/ )
ReplyDeleteIf you do want to make ice creams I think it's a wonderful bit of kit to have. I'm glad you like the froyo!
ReplyDeleteI'm glad you like it - it's so simple but lovely.
ReplyDeleteExactly - the flavour is so bright. Though I do love a creamy strawberry.
ReplyDeleteAt home I have one of the ones where the freezing bit is kept in the freezer, which can be a bit of a pain space-wise and you have to plan ahead a bit but they're much cheaper than the in-built ones. They are great, though - my mum has one. But either way, they're good to have around.
ReplyDeleteIt might work, though the fat in the yogurt is what gives it a creamy, smooth texture. Let me know what you think if you do try it.
ReplyDeleteIt's such a pretty colour, isn't it. Perhaps you could find a raspberry sorbet recipe instead?
ReplyDeleteSo annoying, isn't it. The scoop was my grandmother's - I love it.
ReplyDelete:)
ReplyDeleteHehe, just a subtle hint then! By the time you get home the raspberries will be properly in season so it'll be all the better :)
ReplyDeleteIt's such a good texture straight out of the maker, isn't it.
ReplyDeleteIt's such a bright colour, I love it!
ReplyDeleteI wish it was still hot. Though I guess it is, just muggy.
I'm fascinated that your kitchen activity is just about ice creams - what sort of ice creams do you like making?
ReplyDeleteI have a 1.5ltr Magimix one. I prefer the big expensive self-cooling one mum has but sadly that's in Switzerland.
ReplyDeleteThank you!
ReplyDeleteThat's a good plan, I don't see why it wouldn't work. Hope you enjoy it!
ReplyDeleteIt's a very refreshing pudding - it would be good after a big meal, especially if it was a bit spicy, with the cooling yogurt.
ReplyDeleteI'm not sure - I've never tried it and I'd worry that it doesn't have enough fat to stay smooth. But maybe worth a go?
ReplyDeleteHi Miguel - as I said to Giulia, I'm not sure as I haven't tried it. If you do give it a go, let me know, I'd be interested to see how it turned out.
ReplyDeleteoh, every type :) ice creams, sherbets, sorbets, granitas, frozen yogurts and semifreddos)) i just like the idea of becoming a pro in all things frozen, i guess :) actually, my fascination with ice cream mainly started after reading David Lebovitz`s Scoop. to say that it was just inspiring is to say nothing at all - that was huge! ha, i even believe that ice-cream makers became so popular mainly after the release of this book))
ReplyDeletei got no idea which recipe is my fave there... do you got one?)