Photo: Linda Louis
Based on a traditional French glace Plombières, which is made with kirsch and diced candied fruit, each scoop of this tasty (and healthy-ish) treat is studded with beautifully coloured dried fruits.
2 1/2 cups plain Greek yogurt
3/4 cup soy cream
1/3 cup agave syrup
1/2 cup shelled pistachios
1 or 2 rings dried pineapple
5 or 6 pieces candied ginger
5 or 6 slices candied orange
1/4 cup dried cranberries
1/4 cup goji berries
Beat the yogurt, soy cream and agave syrup together in a large bowl.
Chop the pistachio nuts with a chef's knife. Cut the dried pineapple into small pieces with a pair of scissors. Finely chop the candied ginger. Finely dice the candied orange. Mix these fruits together with the cranberries and goji berries.
Combine the sweetened cream and fruit together in an airtight container and chill the mixture in the freezer for 45 minutes.
Take the ice cream mixture out of the freezer, mix well with a fork and put back in the freezer. Follow this same procedure three more times (or more, if necessary), until you have a smooth ice cream.
Put the ice cream into an airtight container, garnish the top with fruits (optional) and chill in the freezer for 2 hours before serving.
Ice cream can store up to six months.
Recipe excerpt taken from Rainbow Food by Linda Louis, with permission from Firefly Books. Photo by Linda Louis.
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