Gelato di yogurt ai frutti di bosco

Gelato di yogurt ai frutti di bosco

Yoghurt ice cream with berry coulis

By
From
The Amalfi Coast
Serves
6-8
Photographer
Helen Cathcart

Ingredients

Quantity Ingredient
250ml milk
250g caster sugar
750g greek yoghurt
fresh berries, to serve

Method

  1. Heat the milk and sugar in a saucepan over a medium heat until the sugar has dissolved and you can’t feel any crystals on the bottom of the pan. Tip the yoghurt into a cold metal bowl and pour the milk over. Set the bowl over a larger bowl filled with iced water to cool the mixture quickly. When cold, churn in an ice-cream maker. Serve scattered with fresh berries.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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