Yogurt and berry ice cream with amaretti

Served cool, loved hot: as soon as there is ice cream, everyone is immediately on the spot. It's great when the variety of ice cream recipes ensures that a new star rises in the ice cream sky every now and then. Our current favorite is a fresh and creamy yogurt ice cream that not only hides delicious pieces of amaretti, but also scores with berry-rich flavors in the fruit sauce. Melt-in-your-mouth delicious!

1. First, prepare the ice cream mixture. To do this, stir 100 g sugar, 30 g glucose, one to two teaspoons of locust bean gum, and 50 ml of freshly squeezed lemon juice into 500 g of yogurt. Enhance with vanilla pulp to taste and round out with a pinch of salt. Mix everything thoroughly and let it infuse for a few hours or, if possible, overnight.
2. Next, prepare the fruit sauce mixture. To do this, wash the berries thoroughly and spread them out on a cloth to dry. Bring 350 g of the berries to a brief boil with 60 g of sugar and let them steep for one hour. Strain the resulting syrup and reduce it by half. Stir in the remaining berries. Let the fruit sauce cool first to room temperature and then in the refrigerator.
3. Break the soft almond amaretti into small pieces and set aside.
4. Place a freezer container—which will later hold the prepared ice cream—in the freezer to “pre-freeze.”
5. Once the fruit sauce has cooled and the prepared ice cream mixture has set, whip the well-chilled cream until creamy and stiff, then fold it into the ice cream mixture. Pour the cream-ice cream mixture into the ice cream maker and let it churn until it reaches the consistency of soft-serve ice cream. Please note that churning for too long will force the air out of the mixture and make the ice cream rock-hard.
6. Prepare the pre-frozen freezer container, pour in the soft-serve mixture, fold in the crumbled almond amaretti, and stir in the fruit sauce. Let it freeze thoroughly in the freezer for two to four hours, then serve.