Yoghurt and Raspberry Ice Cream

Exact measurements are essential for ice cream so take advantage of the Precision Electronic Digital Kitchen Scales, which have an Add & Weigh function and accuracy right down to 0.5g. And for the ice-cream base, the Precision Kitchen BBQ Meat Thermometer, which is accurate up to 0.1°C, will allow you to cook it to precisely 70°C – the perfect temperature for an ice cream that’s incomparably clean-tasting and intensely flavoured.

Yoghurt and Raspberry Ice-cream Makes one batch

Crush the meringues into smaller pieces, setting a few whole ones aside for garnish. To make the ice cream base, heat the milk to 52°C in a pan over moderate heat, whisking continuously. Remove the pan from the heat. In the meantime, blitz the egg yolks and sugar together using a hand blender. Add a small amount of the warm milk mixture into the eggs to temper and mix well. Pour the eggs into the pan of warm milk and whisk well to

incorporate. Bring the mixture to 70°C over medium heat, stirring continuously. Once at temperature, remove from the heat and allow to stand for 10 minutes. Pass through a fine mesh sieve into a bowl and cool over ice. Once cooled, cover and place in the fridge and chill completely. Before churning, use a hand blender to mix in the sour cream and yogurt.

Follow the manufacturers instructions to churn the ice

cream. Once it is 90% close to being churned frozen, switch off the ice cream maker and add one third of the ice cream into a chilled tin.

Cover with a layer of coulis and use a fork to swirl and partially incorporate the coulis. Add some crushed meringues and raspberries, and repeat the process with two more layers, garnishing the top with the reserved whole meringues.

16 mini meringues400g whole milk96g egg yolks160g golden caster sugar240g sour cream

305g natural yogurt350g raspberry coulis20g freeze-dried raspberries

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Heston Blumenthal Precision 5kg Electronic Digital Kitchen Scales by SalterMODEL NUMBER 1140A HBBKDR