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Components
- 2 cups of natural sugar-free yogurt (or three 170 g containers)
Setup phase
- Place a fine, clean cotton cloth inside a sieve and set it over a bowl (alternatively, you can use two disposable coffee filters cut in half). Put the yogurt on the cloth-lined sieve and allow it to drain in the refrigerator for 1 hour, until it becomes thick and creamy — the yogurt will slowly release whey and achieve a firmer texture.
NOTE: Now is the ideal moment to take 1 1/2 cups (tea) of creamy yogurt for the recipe. Keep in mind that the yogurt will become firmer the longer it is allowed to drain.
Please provide the text you would like me to paraphrase.
Components
- 1½ cups of smooth yogurt
- 1 cup (tea) of fresh cream from milk
- 1/4 cup of honey (approximately one tea cup)
- 3/4 cup of smooth guava paste
- 1½ tablespoons of filtered water
Setup phase
- In a regular bowl, soften the creamy goiabada by mixing it with filtered water—if the goiabada is too solid, it won’t blend well with the ice cream. In a bigger bowl, combine honey with creamy yogurt.
- Using the mixer, whip the fresh milk cream until it becomes thick and holds the shape of the beaters. Be cautious not to overbeat, as the cream may separate. If you like, use the mixer with the attached clear beater.
- Incorporate the whipped cream into the yogurt with honey in two stages, carefully folding it in using a silicone spatula with upward motions from the bottom.
- Spoon the goiabada onto the ice cream. Using the tip of a silicone spatula, gently fold it in with movements in various directions to combine the goiabada with the ice cream mixture—take care not to overmix, as the goal is to create a swirled effect without fully blending the color.
- Place the ice cream into a 23 cm x 7 cm loaf pan (or a similar 1-liter container). Cover it with plastic wrap and freeze for approximately 5 hours until it is firm before serving.
If you wish, you can make the ice cream ahead of time and store it in the freezer for up to one month. Prior to serving, let it sit at room temperature for at least 30 minutes to soften and become creamier.
