I love making my own ice cream and this is the easiest, no-fuss ice cream recipe ever! The yoghurt makes this particular ice cream very refreshing and slightly tart, making it the perfect treat for a hot summer's day. If you prefer plain yoghurt ice cream, just use the first 4 ingredients, omiting the brandied peach puree. And just leave out the brandy if you want to serve this to the kiddies.
I got to taste TC Country's Bee Healthy Lemon Sweet Honey and I have to say I absolutely loved it. It lends this recipe an additional sweet citrus touch and the lemon taste just goes perfectly with the yoghurt - a match made in heaven! Plus this honey is gmo-free and all naturally flavoured, which is very important to me. So just give it a try, I'm sure you won't be disappointed!
If you happen to have an ice cream maker, follow your maker's instructions to achieve the best result possible. I always put the ice cream maker's freezer bowl in the freezer for about 2 hours and I always refrigerate the ice cream mixture for about 4 hours to reduce the time the machine takes to finish the ice cream. It usually takes about 30-40 minutes with my make, but that depends on your specific ice cream maker!
If you do not have an ice cream maker, pour your mixture in a shallow pre-freezed pie dish and whip it up every 30 or so minutes to ensure you get a smooth and pretty much ice crystall free ice cream.
This quantity will serve about 4 to 6 people and yield about 25 fl oz.
For the ice cream you will need:
- 450g (16 oz) greek yoghurt
- 100ml (3.4 fl oz) cream
- 4 tbsp (lemon flavoured) honey (TC Country Bee Healthy Honey)
- 2 tbsp lemon juice
- 3 yellow fleshed peaches
- 2 tbsp sugar
- 2 tbsp brandy or Grand Marnier or Cointreau
1. Wash, peel and pit the peaches. Cut into little pieces, sprinkle with 2 tablespoons of sugar and let them soak in brandy for a couple of hours. After that, get rid of any excess liquid as the alcohol might detain the freezing process. Blend the peaches and refrigerate.
2. In a small pan, cream together the greek yoghurt, cream and honey and slightly warm the mixture, stirring until all the ingredients have come together. Add the lemon juice and give it a whisk. Refrigerate for about 4 hours.
3. Fill 3 quarters of the chilled yoghurt mixture into your cooled ice cream maker and let it run for about 30 to 40 minutes until the ice cream is almost completely frozen. Pour into a pie dish or any other container and refrigerate (do not freeze as you will want the mixture to be slightly creamy so you can get a nice peach swirl!).
4. Now add the peach puree to the remaining quarter of the yoghurt mixture, whisk until combined and pour into your ice cream maker. Again, let it run until the ice cream is done. Drop spoons of peach ice cream onto the yoghurt ice cream and using a spoon, create little swirls, in the fashion of a marble cake.
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