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 dextrose, one to two teaspoons of locust bean gum and 50 ml freshly squeezed lemon juice into 500 g yogurt. Add vanilla pulp to taste and round off with a pinch of salt. Mix everything thoroughly and leave to infuse for a few hours or, if possible, overnight. 2 Then prepare the fruit sauce mixture. To do this, wash the berries thoroughly and spread them out on a cloth to dry. Briefly boil 350 g of the berries with 60 g of sugar and leave to infuse for an hour. Strain the resulting syrup and reduce by half. Stir in the remaining berries. Allow the fruit sauce to cool first to room temperature and then in the fridge. 3. Pluck 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 for "pre-freezing". 5. Once the fruit sauce has cooled and the prepared ice cream mixture has infused, whip the well-chilled cream until creamy and fold into the ice cream mixture. Pour the cream ice cream mixture into the ice cream maker and stir until the consistency of soft ice cream is achieved. Please note that stirring 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 ice cream mixture, fold in the plucked almond amaretti and stir in the fruit sauce. Leave to freeze in the freezer for two to four hours and serve.