Blueberries frozen yogurt

Making your own frozen yogurt without any need of ice cream maker is so much fun and yes, you can add anything you like in it. Strawberries, blueberries, raspberries, kiwi, any fruits any mix in will do. Even chocolate chip, crushed Oreo, oh .. so many. Just about anything you like ^_^ as much as you like. I found this amazing recipe from here and it is great. Let's see how she made it, shall we? ^_^

Prepare time: 20 minutes
Frozen time: 6 hours to over night

Source: wendyinkk

Blueberries syrup

100 gram blueberries (or more if you are blueberries lovers ^_^)
2 tablespoons water
1 tablespoon sugar

In a small sauce pan, over medium heat, cook (without stirring) together -- blueberries + water + sugar -- until water turn blue and sugar are all melted. Swirl the pan with the handle if need. Remove from the heat. Spoon out cooked blueberries into separate bowl. Set aside.
*Reserve the syrup for garnish when serve.

Yogurt mixture

1 teaspoon gelatin
2 tablespoon water

200 ml whipping cream, cold
80 gram sugar

 250 ml low fat or normal plain yogurt

1/3 teaspoon gelatin (to thicken the leftover syrup from cooked blueberries)

* Prepare the loft pan: You can do nothing with it (nice and smooth finished ice cream surface) or to make life easy while un-mold you can either line your loft pan with parchment paper on the bottom or cling film on the bottom and on the side of loft pan (not smooth finished ice cream surface)

1. In a small microwave safe bowl, pour in -- water -- then sprinkle -- gelatin -- over. Let it sit a few minutes then heat in microwave for 10 seconds. Set aside to cool.
2. In a mixing bowl of standard mixer, with a whisk attachment, pour in -- cold whipping cream -- whisk on medium speed (medium high if using hand mixer) until creamy.
3. With the machine running, gradually add in -- sugar -- increase speed to high and continue to whisk until soft peak form.
4. Add in -- gelatine mixture -- mix until well blended.
5. Change to "paddle" attachment (or manually with spatula or spoon), "stir" in -- yogurt -- mix until well blended.
6. Gently stir in -- cooked blueberries -- just a few stir would be enough. Avoid breaking blueberries or color the yogurt mixture.
7. Pour the yogurt mixture into the loaf pan (or any similar volume pan). Smooth the surface with a plastic spatula. Cover the loft pan with cling film.
8. Transfer to the freezer until set: 6 hours or over night.
9. To serve: sprinkle -- 1/3 teaspoon gelatin -- over -- the leftover syrup -- from cooked blueberries. Let it sit a few minutes then microwave for 10 seconds. Let it cool down and thicken slightly.
10. Put the serving plate over the loaf pan then turn it together, up side down. Remove the pan. Remove all parchment paper or cling film if using. Graze the syrup over the frozen yogurt.  

Note:

• To easily un-mold the ice cream: Run a knife or plastic spatula all around the loft pan before turn it over to the plate. If not coming out, run bottom of the pan under warm water for a few minutes then try again.
• To easily slice the ice cream, run your knife under hot water then dry with paper towel before EACH slice.

 

Enjoy ^_^
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