Banana Yoghurt Honey Ice Cream Recipes

BANANA YOGURT ICE CREAM

Steps:

• In blender or food processor, process the first four ingredients until bananas are pureed.
• Stir in milk and yogurt.
• Freeze in an ice cream maker according to manufacturer's instructions.

BANANA YOGHURT HONEY ICE CREAM

Steps:

• Mash the bananas.
• Fold into yoghurt with honey to taste.
• Scrape into freezing container (metal is faster) and shove into coldest part of freezer.
• Remove and stir a few times as frozen crust forms, break up hard frozen lumps with a fork.
• Eat as soon as it reaches the desired level of frozen-ness.
• Note: Thick strained yoghurt will not form ice crystals when frozen. It is so thick that it can pretty much be cut into slices. If you can only buy normal, inferior, non-strained plain yoghurt then this is how to perform the alchemy that will convert it into something akin to clotted cream with a slight tang: Line a large sieve with a piece of cheesecloth. Plop all the yoghurt onto the cheesecloth. Tie it up into a bundle and place a weight on top of it. You will need a bowl or pan underneath to catch the drips. Leave in a cool place (preferably the fridge, if you have enough room for a makeshift strainer in there). Leave overnight for best results, although even 2-3 hours will yield a much thicker, less sour yoghurt. The pale greenish liquid that dribbles out and collects in the bowl is actually full of nutrients - be sure to drink it. Depending on the water content of your yoghurt, 2 cups of strained yoghurt can be extracted from 4-5 cups of non-strained yoghurt. Strained yoghurt can also be used in place of sour cream, clotted cream, pretty much any kind of cream, for desserts as well as soups. I know some people who eat it by the bowlful just as it is.

BANANA YOGURT ICE CREAM

Steps:

• In a small bowl, mash the bananas until smooth or puree them in a blender or food processor.
• Fold in the lemon juice, sugar and yogurt.
• Cover tightly and refrigerate.
• In a chilled bowl, beat the cream until it falls in soft peaks.
• Churn the banana mixture in the ice-cream maker for about three minutes.
• Add the whipped cream and freeze according to the manufacturer's directions, then transfer to air-tight containers for storage