Ice cream with berry syrup

Ice cream with berry syrup is prepared using liquid glucose. It is essentially glucose syrup and is often added as a sweetener, particularly in confectionery products. Glucose gives ice cream the desired consistency and prevents ice crystals from forming. If necessary, it can be replaced with liquid honey. Choose syrup according to your taste - for example, strawberry, raspberry or cherry. You can also prepare it yourself using liqueur and serve with ice cream.

1. Calories
   163,99 kcal
2. Protein
   4,48 gram
3. Fat
   2,85 gram
4. Carbohydrates
   28,33 gram
5. ~ Time
   6 H 30 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Natural yogurt
   250 g
2. Vanilla syrup
   1.25 cup = 250 g
3. Glucose syrup
   2 tbsp. l. = 30 g
4. Lemon

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   1 piece = 120 g
5. Strawberry syrup
   5 tbsp. l. = 75 g
6. Strawberry

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   3 pcs. = 75 g
7. Walnuts

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   1 tbsp. l. = 30 g

Steps:

1. 
   Wash the lemon and wipe dry with a towel. Cut off a thin yellow layer of zest and finely chop or grate the zest. Wash strawberries to serve. Prepare a blender, mixer and freezer container.
2. 
   Prepare the syrup. Place a small saucepan on the fire. Pour in vanilla syrup and heat it without bringing to a boil. Pour the zest into it and remove from heat. Cool, then strain the syrup through cheesecloth or a sieve, add glucose at room temperature or slightly higher and beat the mixture with a blender until white. Place the mixture in the refrigerator for 2-3 hours.
3. 
   Prepare the ice cream. Mix the cooled syrup with yogurt and transfer to a container. Cover it with a lid and place it in the freezer for 2-3 hours. 60-80 minutes after the start of freezing, take out the ice cream and beat it with a mixer. Next, pour in the berry syrup in a thin stream and stir with a fork until colored streaks form in the mixture. Then return the ice cream to the freezer until completely frozen.
4. 
   Serve the ice cream with fresh or frozen berries and chopped nuts. Homemade ice cream will keep in the freezer for up to two weeks.