Strawberry and yoghurt ice cream
Strawberry and plain yoghurt: tangy, light and very fresh. The dessert you want when nothing heavy will do.
Here the yoghurt and the fruit go in together at 40 °C, whereas in the strawberry sorbet the fruit goes in frozen off the heat. The same macerated strawberry, three recipes and three different moments.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 steps · follow the order for the best result
Chef's notes
- ·Strawberries and yoghurt together, around 40 °C on the way down. And blend thoroughly.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
The texture
spot on
Creamy but lighter than the cream-only version: the yoghurt adds tang and lightens the mouthfeel without taking away body. The strawberry arrives at the finish and it all stays fresh, never cloying.
All about this strawberry and yoghurt ice cream
It uses the same advance prep as the strawberry sorbet — fruit halved, vacuum-sealed with the sucrose, 24 h in the fridge, blended and frozen — but here it partners plain whole yoghurt.
The base runs light on purpose: milk and little cream, with low fat and the solids in band. The sugars push the sweetness up because two acids are adding together, the strawberry's and the yoghurt's.
Both go in at the same time, at around 40 °C. The yoghurt takes that temperature without splitting because its protein already coagulated during fermentation, and the strawberry integrates better with a little heat than cold.
The ingredients and what each does
Every ingredient has a technical job: cream brings fat and creaminess, milk powder raises the non-fat solids, the sugars set the sweetness and the freezing point, and the stabiliser controls crystal growth during storage.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
Recommended for this recipe
Equipment and ingredients that make the difference.
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Answers to your questions
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