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MarkWayne
Yoghurt ice cream with chocolate and macaroons
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Ingredients
Directions
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In a large bowl, beat the whipped cream with the hand mixer stiffly and add the yogurt and sugar while beating.
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Continue to beat until it becomes a firm cream and the sugar is absorbed.
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Fold two-thirds of the pieces of biscuit cut into pieces and a third of the chopped chocolate.
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Transfer the yoghurt mixture to the freezer and let it freeze in the freezer in 2 hours.
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Spoon the mixture well with a fork and scrape the already formed ice from the wall.
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Let the yogurt ice cream freeze in another 2 hours and shake well every half hour.
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This gives the ice a nice fine structure.
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Scoop the ice cream with a polka-dot tongs into bowls and sprinkle the retained macaroons and chocolate over them.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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