u/Scipio_Sverige

I've always liked to have fresh strawberries mixed with my vanilla ice cream. Which is something I only enjoy on occasion, since fresh strewberries are expensive here in Northern Sweden unless they are in season obviously. What I didn't like was using defrosted frozen ones. Freezing and defrosting them makes them too mushy for my taste.

Now recently I read a facebook post about using frozen fruit with the Ninja Creami by combining it with yoghurt, but it was vague on the details. So I'd like to ask here.

Vanilla yoghurt from Valio is often on sale at our local ICA store and has a fat content of 2,1%. If we bought 2 kg and mixed it in a bowl with 1kg of defrosted frozen strawberries using an immersion blender would that 2:1 ratio of yoghurt to strawberries be alright? Should we add some cream to increase the fat percentage? Should we add something else?

I'm mostly concerned about damaging the blade if the fat content is too low or something else we didn't think of, since thus far we've only followed Ninja Creami recipies, rather than experimenting ourselves. Not so much concerned about getting the taste extra fancy, but willing to listen to any and all advice.

My wife is allergic to chicken eggs, so ever since getting an ice cream machine a few months ago, we've never been able to make a recipie requiring egg yolk. Fortunately she is not allergic to quail eggs and we're having a few quail hens in the garden again this summer for eggs.

Anyway the problem is, that with the small quail eggs it's rather difficult to seperate the egg yolk from the eggwhite. Does anyone have advice there how to seperate it or recipies where you can use entire eggs without needing to seperate them? We wanted to make some basic Gelato Vanilla or Gelato Crema, but they all requite egg yolk.

My wife is allergic to chicken eggs, so ever since getting an ice cream machine a few months ago, we've never been able to make a recipie requiring egg yolk. Fortunately she is not allergic to quail eggs and we're having a few quail hens in the garden again this summer for eggs.

Anyway the problem is, that with the small quail eggs it's rather difficult to seperate the egg yolk from the eggwhite. Does anyone have advice there how to seperate it or recipies where you can use entire eggs without needing to seperate them? We wanted to make some basic Gelato Vanilla or Gelato Crema, but they all requite egg yolk.