14 ounces (about 2 1/2 cups) raspberries
2 cups full-fat plain yogurt
1 cup sugar
3 tablespoons Campari
1/2 teaspoon orange zest from 1 orange
Freshly squeezed lemon juice from 1 lemon, to tasteKosher salt
DIRECTIONS
Combine raspberries, yogurt, sugar, and Campari in a blender and purée on high speed until smooth, about 30 seconds.
Pour through a fine mesh strainer into a mixing bowl, pressing on the purée with a ladle to strain out the seeds.
Stir in orange zest.
Add lemon juice and salt in 1/4 teaspoon increments until flavor tastes balanced between sweet and tart.
Chill in an ice bath or refrigerate until yogurt registers at least 40°F on an instant-read thermometer.
Churn yogurt in ice cream machine according to manufacturer's instructions.
Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
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