Tools
Ingredients
350 g mixed berries (blueberries, raspberries, and strawberries)
100 g sugar
1 tbsp lemon juice
250 g Greek yoghurt
200 ml heavy cream
1 tsp vanilla extract
Step by step
In a saucepan, combine the mixed berries, lemon juice, and sugar. Gently heat over low to medium heat, stirring occasionally, until the berries soften and release their juices. Once softened, mash them lightly with a spoon. Let the mixture simmer for 10 minutes until it reaches a syrupy consistency. Remove from heat. Place a fine-mesh sieve over a bowl and pour the berry mixture through to separate the seeds and pulp. Use the back of a spoon to press the mixture through, extracting every drop of liquid while leaving the seeds behind. Allow to cool.
Fit the KitchenAid mixer with the Paddle Attachment. In the bowl of a stand mixer, combine the strained berry purée, Greek yogurt, heavy cream and vanilla extract. Mix on speed 4 until smooth and well combined. Cover the bowl and refrigerate for at least 4 hours to chill thoroughly.
Attach the frozen KitchenAid Ice Cream bowl and dasher to your stand mixer. Pour the chilled mixture into a jug with a spout for easy pouring. Set the mixer to the stir setting and gradually pour the mixture into the Ice Cream bowl while the mixer is running. Let it churn for 15-20 minutes, or until it reaches a thick, soft-serve consistency. Serve immediately or transfer to an airtight container and freeze until firm. Before scooping, let the ice cream sit at room temperature for about 5 minutes, as homemade ice cream tends to be firmer than store-bought varieties.
