Ice cream anyone? Really, frozen yogurt. I made some and it is really, really good and rich. I have a Krups freezer that goes around in circles to churn it. So, here is my recipe.
Honey Vanilla Frozen Yogurt
- 4 egg yolks
- 1/4 – 1/3 c. honey (vary with your desired sweetness)
- 2.5 – 3.0 c. SCD yogurt – strained
Using a double boiler, heat water below level of upper pan. As water is heating, beat together egg yolks and honey in upper pan. (If you heat the honey to make it easier to pour, watch your temperature. You don’t want to get it hot enough to cook the yolks.) Beat vigorously with a whisk. Put egg-honey mixture pan on top of boiler, continue to beat vigorously. After mixture begins to thicken, beat in yogurt – don’t dump it at once into eggs, but perhaps a cup at a time. Using an instant-read thermometer, beat and heat to 165F. At this temperature, remove upper pan, pour mixture into container to cool. At this point I added
- 1 T. vanilla extract
Cool mixture in refrigerator until chilled.
Before using the ice cream maker, you may wish to sieve the ice cream if it looks lumpy. Freeze according to your ice cream maker’s directions – mine took about 20 minutes.
This ice cream (yogurt) is very rich because of the egg custard. The yogurt adds a tang which is a nice contrast to the honey. I think this could be the basis for all flavors – like raspberry, etc.
Store in freezer-safe container, and then – DEVOUR!
Ink, Yarn & Beer 