4 hours and 40 minutes

plain yogurt, 1 ½ cup
white sugar, ½ cup
whole milk, 3/4 cup
carob flour, ½ teaspoon
raspberries, 1 cup
lemon juice, 1 tbsp
Zest of ½ lemon
white sugar, 2 tbsp


Preheat the gelato machine before putting the bowl in. For the raspberry coulis: in a saucepan add the raspberries, 30 grams of sugar, a tablespoon of lemon juice and zest of half a lemon. Cook for 5-6 minutes over low heat. Strain the mixture to remove the raspberry seeds and let it cool in the refrigerator for at least 4 hours.
In a saucepan add the milk, the carob flour, 90 grams of sugar and bring the mixture to a temperature of 85 ° C. Turn off the heat, let the mixture cool to room temperature and then refrigerate the custard until it is cold for 4 hours.
The base can be made the night before, just let it rest in the refrigerator.
Once the base is cool add yogurt, mix well, pour the mixture into the basket of the gelato machine (for me Il Gelataio ICK5000 De Longhi). Turn it on and let work for about 30 minutes.
Once reached the desired texture, move the gelato in a bowl, add the raspberry coulis and stir roughly to create the “swirl” effect.
Place the ice cream in a container and store in freezer until ready to serve.

Thanks to LeCodette