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
GREEK YOGURT ICE CREAM
Provided by Mathew Rice
Categories Milk/Cream Ice Cream Machine Egg Yogurt Frozen Dessert Candy Thermometer Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Combine 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 mediumlow 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.
- A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
BLUEBERRY YOGURT ICE CREAM
This recipe is a divine way to cool off and get refreshed on a hot summer day. It is a different kind of ice cream recipe, that pleases the palate. Cook time includes the time it takes to freeze, this varying from machine to machine.
Provided by BirdyBaker
Categories Frozen Desserts
Time 5h45m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Place the caster sugar and blueberries together in a saucepan, stir in 250ml (8fl oz) of cold water and bring to the boil.
- Simmer for about 10 to 12 minutes.
- When the blueberries are tender remove the pan from the heat.
- Take out approx 1/4 of the blueberres from the pan and put to one side to cool and use later.
- Using a food processor or blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool.
- Whip the double (heavy) cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier.
- Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Nutrition Facts : Calories 2372.4, Fat 105.8, SaturatedFat 65.4, Cholesterol 391.1, Sodium 325, Carbohydrate 350.8, Fiber 10.9, Sugar 323.7, Protein 25.6
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
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