Amarena Yogurt Ice Cream

Summary

Ingredients

• 360 g yourt
• 200 ml cream
• 150 g amarena cherry (s) with amarena syrup from the lass
• 10 cherry (s) (Schüttelkirschen, recipe from the database), fresh cherries or cherries from the jar
• 2 tablespoon cherry liqueur (shaken cherry liqueur)
• 100 g powdered suar
• 1 teaspoon gelatine fix
• 1 pinch (s) salt

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Instructions

1. Halve half of the Amarena cherries and set aside.
2. Puree the remaining Amarena cherries with shaker cherries or fresh cherries, yoghurt, gelatine fix, salt, liqueur and 80 g powdered sugar. Add the cream, mix briefly and try for the individual sweetness. Caution: Before freezing, the ice cream must be much sweeter than it corresponds to us, as the frosting process changes the impression of sweetness downwards. If the ice cream mass with the 80 g powdered sugar does not appear sweet enough, you should also add the remaining 20 g!
3. If children eat, you should leave out the alcohol. You have to note, however, that the ice cream loses its spreadability if it is kept in the freezer for a long time. Eggnog can be used instead of cherry liqueur.
4. Now cool the ice cream mass in the refrigerator for at least an hour before processing it further in the ice cream machine. After about twenty minutes in the ice cream machine, the halved amarena cherries are folded in before the freezing process continues in the machine.
5. The finished ice cream is still soft in consistency when it comes out of the ice cream maker and should rest in the freezer for at least two hours before serving.