Raspberry Kulfi
4 servings
315 minutes
I don't like frozen berries and pieces of fruit in ice cream, so I puree them. In addition, the taste of blended fillings is richer, which certainly improves the taste of the dessert. But in the main photo, there was still a whole berry, which added a twist to it))
1
Thaw the raspberries in advance, drain them in a colander to keep the berries, and pour the liquid into a separate container.
- Frozen raspberries: 400 g
2
Pour a can of condensed milk into a deep glass dish or large container, add half a can of natural yogurt, and mix well with a silicone spatula or plastic spoon, drawing 'eights' or 'telephone cord' patterns, especially working carefully on the edges of the dish.
- Condensed milk: 1 jar
- Plain (natural) yoghurt: 1 jar
3
Add raspberries and 100 ml of juice to the condensed milk with sour cream, and mix well. If you feel you've added too much juice, add the remaining yogurt and mix, otherwise the ice cream will be icy instead of creamy.
- Frozen raspberries: 400 g
- Plain (natural) yoghurt: 1 jar
4
If desired, cover the mold with a lid and a plastic bag and place it in the freezer or any very cold place (e.g., the tiled balcony floor in winter) for exactly 2 hours. Then take out the ice cream and mix it thoroughly, working well on the edges. Place it back in the cold and repeat the operation after 2 hours.
- Frozen raspberries: 400 g
5
About an hour later, take an ice cream scoop, make wonderful balls, and decorate the servings with raspberry juice or fresh berries. The number of servings is limited only by the size of the dish, but 4 servings of 3 balls should be possible.
- Frozen raspberries: 400 g
