Wednesday, January 16, 2013
Greek Yogurt Ice Cream
Chamomile-Yogurt Panna Cotta it has the distinctive yogurt zing which I like and a strong honey sweetness.
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.