The cold, wet and dark weather is finally here, and my summer holiday seems a long time ago. Our August holiday was in Brittany, France. We would often sit on the pier, watch the boats go by, and eat ice-cream from the local shop. It was bliss, and exactly what holidays are made of.
After trying many of the ice-creams (and there were many that were very good), I think my favourite was the Yoghurt Ice Cream. As autumn starts to kick in I have tried to re-create that holiday feeling by making my version of Yoghurt Ice Cream.
Yoghurt Ice-Cream goes great with many deserts. In fact, I sometimes find it is better than vanilla ice-cream which can be too creamy or too sweet to go with certain deserts. When that is the case, reach for this recipe! It will help to balance a dish due to its cooling sweet sourness, mmhhh delicious. Give it a try!
Yoghurt Ice Cream
- 200g cream
- 200g whole milk
- 110g sugar
- 1tbsp glucose syrup
- 3 large egg yolks
- 200g whole-milk Greek-style yogurt
Bring to simmer the cream, milk, 70g of the sugar and the glucose in a saucepan.
Whisk the eggs and 40g of the sugar until white. Continue to mix while gradually adding the hot cream mixture to the whisked eggs.
Return the mixture to a saucepan and continue stirring over medium-low heat until a thermometer reaches 83°C.
Pass the mixture through a sieve. Place the bowl with the custard mixture in a larger bowl filled halfway with ice and water. Leave to cool. Whisk occasionally until custard is almost cool to touch, about 5 minutes. Remove bowl with custard from ice water.
Stir in the yoghurt. Pour into the an ice-cream maker, and process according to manufacturer’s instructions.
Serve, and enjoy!
You could try serving Yoghurt Ice Cream with:
- Roasted peaches
- Apple and Ginger Custard Tart
- Rhubarb and Orange Custard Tart
- Crepes with Pear Puree and Chocolate Sauce