Ingredients
10 Cherries
1 tbsp Rum or brandy (optional)
200 ml Yoghurt
Method
Sources
📖
Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tiki cocktail bible — rum drinks, tiki culture, tropical bar
Record your recipes and experiments — organized cooking journal
Ring mold for savarin and rum baba — soak in syrup after baking
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tiki cocktail bible — rum drinks, tiki culture, tropical bar
Record your recipes and experiments — organized cooking journal
Ring mold for savarin and rum baba — soak in syrup after baking
Italian pasta organized by shape — which sauce belongs with which pasta
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wash the cherries and remove the seeds. put all the ingredients in a mixer and blend. put the mixture in a thick plastic bag, thinly spreading out the contents inside. place the bag in the freezer. give the bag a rub every 30 to 60 minutes to even out the texture of the ice cream. it'll be ready after around 2 hours. it's nice as a sherbet, or even when it's slightly melted. if you forget to rub it while it's freezing, you can heat it in a 600w microwave for 30-40 seconds and then crush with a rolling pin. [another version] remove the seeds from the cherries and freeze them. throw the frozen cherries and all the other ingredients into a blender, and you'll end up with a smoothie. rum raisin ice cream banana yogurt ice cream i recommend eating it with chilled cake. here's an easy oil-free souffle made with egg whites and yoghurt. easy crunchy sesame cookiesfluffy chocolate banana