Wednesday, January 16, 2013

Greek Yogurt Ice Cream

I'm jealous that some of you are living with snow on the ground. We're just wet here - soaked to the bone and chilly. To confuse things even more, just a few days ago it is near 60 degrees, super foggy, and felt like a different season. I made this Greek Yogurt Ice Cream, we walked the foggy beach and visited a sad whale that was the victim of the North East storm series hitting us these past few months. It's a little spooky to think this is January in Massachusetts...


I understand ice cream is an odd choice for winter but I couldn't help myself. The idea of Greek Yogurt Ice Cream just sounded too delicious and this smart recipe doesn't require an ice cream maker or any equipment other than a metal bowl and electric beater. Similar to the Chamomile-Yogurt Panna Cotta it has the distinctive yogurt zing which I like and a strong honey sweetness.


Greek Yogurt Ice Cream 
adapted from Ancient Grains for Modern Meals 


2 cups plain whole-milk Greek yogurt
1 1/2 cups heavy whipping cream
1/2 cup honey
1 tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
box of Anna's chocolate mint cookies

1. Place all the ingredients in a large stainless steel bowl. Whisk until they are well blended and the honey is incorporated.

2. Cover with a led or with plastic wrap and refrigerate the mixture for 2 hours. Freeze in an ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker - transfer the bowl with the ice cream to the freezer. After 1 hour, beat the mixture using a handheld mixer until smooth while scraping down the sides of the bowl with a spatula. This prevents formation of ice crystals. Return to the freezer and repeat a few more times until frozen. This will take at least 5 hours, depending on your freezer.


3. Remove from freezer at least 15 minutes before serving. After the ice cream was in our freezer for a few days it got very hard. I had to let it rest out for 30-40 minutes but once soft still tasted delicious. Scoop into a bowl and top with your favorite crisp cookie or sandwich between two of Anna's chocolate and mint thins. 

6 comments:

  1. this looks great Sarah! My son wanted to try it immediately but we didn't have all the ingredients - amazing pictures too, especially the whale!

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  2. Hi Julia - I hope you guys try it out, yummy!

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  3. Ah, I've had this cookbook for over a year and this recipe had caught my eye but I've yet to make it. This might just be the nudge I need. Who cares that a fresh foot of snow has just fallen and we're well under freezing! ;-) Hope winter comes soon for you there!

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  4. I also love yogurt ice cream... thanks for sharing this guide to us. will try to make this coming weekend and hope I can do it right.

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  5. Yes, I hope you guys try it and enjoy! Yummy, I could go for a bowl now...

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  6. Yogurt ice cream is delicious and healthy and my kids will love this one. Thanks for sharing the ingredients and directions!

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