Ice cream that can be made with yogurt has a sweet and delicate taste, and it tastes better than what is sold in supermarkets

Today I made delicious yogurt ice cream, which is sweet and delicate in the mouth, no worse than the one I bought, and the taste is simply amazing

【Yogurt Ice Cream】

[Ingredients]: 1 box of yogurt, 200 grams of whipping cream, 20 grams of powdered sugar.

[Steps]:

1. Pour powdered sugar into the whipping cream and stir it well by hand to avoid splashing the powder.

2. Use a whisk to beat the whipping cream at low speed until it has a textured state. Observe as you go, and be careful not to overshoot.

3. Pour the refrigerated yogurt into the whipping cream and mix it quickly with a spatula, now that the weather is hot, it is best to refrigerate the yogurt in advance.

4. Put wooden sticks in the ice cream mold, and boil the wooden sticks in boiling water for 30 seconds in advance to sterilize.

5. Put a piping bag on the cup, fill the whipped cream, and use the piping bag to operate more conveniently.

6. Lift it up and cut a small opening at the bottom and squeeze it evenly into the mold.

7. Shake it lightly a few times, scrape the surface of it, and put it in the refrigerator for freezing.

Easy demoulding is enough, and the delicious yogurt ice cream is ready, isn't it particularly simple? The taste is also very good, delicate and free of ice residue and mellow taste, I learned to make ice cream at home this summer, and I don't have to go out to buy it anymore, so I can say goodbye to various additives and pigments.

[Tips]:

1. Yogurt cannot be replaced with milk, the taste of the two is completely different. The yogurt must be thick, too runny will have ice residues.

2. Use powdered sugar because it is easier to mix and more convenient, and you can also use caster sugar instead.

3. It is very easy to demould after freezing hard, we try to use silicone molds, the plastic kind is sometimes not very convenient to demold, and the ice cream that is too soft will be broken offmolding.