Mini chef
Utensils
Apron
Bowl
Measuring cup
Pan
Paring knife
Sieve
Stick blender
Timer
Whisk
Cutting board
Kitchen scales
Ice cream scoop
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Cream
Add the cream and sugar to a pan. Cut the vanilla pods in half lengthwise, scrape out the seeds, add to the pan, bring to the boil, stirring. Remove the pan from the heat, cover and leave to stand for approx. 10 mins. Pour the cream into a wide stainless steel bowl, add the yoghurt, mix well, and allow to cool.
Blackberries
Put 150 g blackberries in a measuring jug, puree, pass through a sieve into a small bowl, set aside with the remaining blackberries.
Ice cream
Cover and freeze the yoghurt mixture for approx. 6 hrs., stirring thoroughly with a whisk about 3 times. Add the reserved blackberry purée and create a marble effect by carefully swirling with a whisk. Freeze the ice cream again for approx. 2 hrs.
To serve
Remove the ice cream from the freezer, let it sit for approx. 10 mins., shape into balls using an ice cream scoop, serve in bowls. Top with the reserved blackberries, serve.
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