Greek Yogurt Ice Cream Ice Cream Maker Optional Recipes
GREEK YOGURT ICE CREAM - ICE CREAM MAKER OPTIONAL
Greek yogurt = Heaven. Basically, this is like frozen yogurt. Got this recipe from Kerasma.gr, the publishers of Greek Gourmet Traveler. Cook time depends on your ice cream maker or the temp. of your freezer.
Provided by ThatSouthernBelle
Categories Frozen Desserts
Time 10m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the yogurt, cream and zest in the canister of the ice cream maker and follow individual machine's operating instructions.
- If there is no ice cream maker, mix everything by hand and place it in a metal container in the refrigerator. Mix it by hand six times, about once every half hour, over the course of the day.
- Scoop ice cream onto a slice of honeycomb, drizzle with honey and garnish with a sprig of lavender.
- Serve.
Nutrition Facts : Calories 397.5, Fat 9.3, SaturatedFat 5.8, Cholesterol 34.2, Sodium 10.3, Carbohydrate 80.4, Sugar 78.4, Protein 0.5
TANGY-SWEET GREEK YOGURT ICE CREAM
From epicurious.com. To be made with an ice-cream machine. I've made this with the zest of a lemon to the egg yolks while whisking, and served with a drizzle of honey - outstanding! Cooking time is freezing time.
Provided by Raquel Grinnell
Categories Ice Cream
Time 4h40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- 4Combine 1 cup heavy whipping cream, 1 cup whole milk, and 1/2 cup sugar in heavy medium saucepan. Bring mixture to simmer, stirring until sugar dissolves.
- Whisk 3 large egg yolks and remaining 1/4 cup sugar in large heatproof bowl until blended. Gradually add hot cream mixture to yolk mixture and whisk until blended. Return mixture to saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil).
- Pour custard through strainer set over medium bowl. Place bowl with custard in larger bowl filled halfway with ice and water. Whisk occasionally until custard is almost cool to touch, about 5 minutes. Remove bowl with custard from ice water. Whisk yogurt and pinch of salt into custard. Refrigerate custard until well chilled.
- Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer yogurt ice cream to freezer container. Cover and freeze until ice cream is firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.
Nutrition Facts : Calories 428.7, Fat 27.4, SaturatedFat 16.1, Cholesterol 225.9, Sodium 94.1, Carbohydrate 42.5, Sugar 40.6, Protein 5.2
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