I still use whipping cream as the base of this recipe, but I add yogurt in substitution for some of the cream. The texture is still creamy after being frozen, but the ice crystals turn a bit sorbet-y. The slight tang from the yogurt and kiwi fruits really makes it extra refreshing in the summer time.
It is even better that this recipe requires no ice cream machine; you don't even need an electric mixer if you don't have one. A simple whisk will get the job done! Of course, I will recommend an electric mixer if you are making a big batch, or to have someone switch with you when your arms get tired. :)
Ingredients:
3/4 cup whipping cream
1/2 cup plain yogurt*
4 tbsp maple syrup**
3-4 kiwifruits, diced
*I use 0 fat Baklava yogurt, but you can substitute to any kind and flavour you prefer.
**You can use honey instead. This recipe makes the ice cream of mild sweetness, you can double the portion to make it sweeter. I would recommend trying this measurement first, and add any syrup/sweetener if you find it not sweet enough.
Instruction:
1. Refrigerate the whipping cream until you are ready to whip; you can even refrigerate the bowl you use to whip the cream if the weather is too hot. Whip the cream until it's no longer fluid, between medium and stiff peaks. The cream should hold the shape when you draw some circles in the cream, and it holds a slight firm peak that doesn't really bend when you lift the whisk. This takes about 8 to 10 minutes.
2. Add in the yogurt and maple syrup, whisk for another 2 to 3 minutes until everything is well combined; the mixture gets creamy, fluffy, but not very fluid. The texture is much softer, but when you draw patterns with the cream it doesn't really move and holds a peak with a slight curve when lifting the whisk. Somewhat at a medium peak stage.
You may find it difficult to reach medium peaks if you add more syrup. Just whisk until the cream can hold the circles for a little bit and it doesn't drip when you lift the whisk (maybe only 1 drop).
3. Gently fold in the kiwifruit pieces and make sure they are well distributed in the cream mixture. It is ready to freeze! 8 hours minimum.
4. Use a rubber spatula or a spoon to gently stir the gradually freezing cream every hour and repeat 3 to 4 times. By mixing the frozen and unfrozen cream mixture makes the ice cream easier to scoop once it's done freezing. This step is not super necessary, but highly recommended. I prefer a spatula or a spoon over a whisk so that the kiwi pieces don't get mushed up too much.
Final product:
The one without stirring during freezing. The scooped surface looks less smooth than the one that have been stirred, but both taste the same.
I don't have a ice cream scoop, but a spoon gets the job done. Ice cream is best served by holding a whole jar in your hands and eating it directly with a spoon! :)
Dip the ice cream scoop or the spoon in warm water makes it easier to scoop. This recipe doesn't make the ice cream too firm to scoop out even if you skip stirring it during the freezing process. If you find it too firm, leave it in room temperature for about 5 minutes and enjoy!
If you try this recipe, let me know how it goes. I would love to hear your feedback!
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