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Recipe of the month

RASPBERRY YOGURT ICE CREAM POPS WITH PINK PEPPERCORNS

Difficulty Level
Veggie

INGREDIENTS FOR 6 PORTIONS

  • TIP

    Alternatively, you can freeze the ice cream in the ice cream maker for about 45-50 minutes, until it reaches a creamy consistency. In this case, double or triple the quantities, depending on the capacity of the machine.

  • PREPARATION

    1. Sort the raspberries, wash and pat dry. Finely crush the peppercorns in a mortar.

    2. Add the raspberries, peppercorns and orange zest into a bowl with high sides. Add yogurt, Altın Kaymak and maple syrup. Puree until creamy using an immersion blender. Depending on the sweetness of the fruit, season to taste with maple syrup.

    3. Fill the moulds with the mixture and freeze the ice cream in the freezer for at least 3 hours. To make it easier to remove the ice pops from the moulds, let them thaw for 5–10 minutes before serving.

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Recipe of the month

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 recipe of the month. 
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