I've tried making this ice cream before by following the steps of this recipe but the ice cream turned out to be too icy. I would strongly recommend using an ice cream maker or food processor to make this yogurt ice cream for a better texture.
Another tip is... Instead of removing ice cream 10-15 min prior serving, I would suggest to microwave this ice cream for 10-20 sec before scooping it from its container and the texture would be just right for serving.
Here's the recipe from Australian GoodFood magazine, October 2011 issue
(with my modifications in blue)
500g strawberries (Replaced with 600g frozen mixed berries)
395g can sweetened condensed skim milk (Replace with the regular one for a creamier texture)
1 kg reduced-fat Greek style yogurt (the one that I'm using has 2% fat)
Roughly chop half of berries and put aside (I didn't do that). Puree remaining berries in a food processor or with a stick blender (Instead of half, I choose to puree all).
Combine condensed milk and pureed berries in a large bowl. Gently stir in yogurt until well combined. Fold through chopped berries (I didn't do that).
Transfer mixture to a 15 cm x 25 cm loaf pan, Cover with plastic wrap. (Instead of using the loaf pan, prefer to use an ice cream maker at this stage) Freeze overnight, until solid. Remove from freezer 10-15 min before serving. Can be frozen up to one month.
Note: Using half of this recipe, I've made 1L of ice cream mixture and made the ice cream using an ice cream maker. Ice cream was frozen overnight before serve.
Enjoy the treat.
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