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Monday, 05 July 2010 |
greek yogurt ice cream
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How did we survive before Greek yogurt? The days when I didn’t rely on its rich tanginess seem as vague as the days before cell phones. I use the ubiquitous Fage Total yogurt for this recipe and I like the pink, or 0% fat, variety, but it works with any percent fat. Just don’t substitute regular yogurt. Serve this right from the machine in its “soft-serve” phase or put it in the freezer for a slightly firmer texture, but don’t let it sit in there too long or it will get rock hard.
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makes about 1 quart
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prep time: 5 minutes |
freeze time: 20 minutes |
1 cup plain Greek yogurt (any % fat)
1 cup heavy cream
1 cup powdered sugar
1/2 teaspoon vanilla or almond extract, optional
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In a bowl, whisk the yogurt, cream and powdered sugar until smooth and all the sugar lumps have dissolved. Stir in extract if desired. Pour into an ice cream machine and freeze as directed. The ice cream should churn to a soft-serve texture. Transfer to another container and freeze until slightly firmer, if desired.
adapted from Bon Appetit magazine
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