Wednesday, June 18, 2014

Fig raspberry Greek yogurt ice cream with honey

It is the time of the year to get out the ice cream maker. After making popsicles the world has moved on to making frozen yogurt with Greek yogurt. It is fairly simple to make --- have quite a bit of fruit, heat it with sugar, cool it down, puree it, and add in the Greek yogurt. Pour into ice cream maker. ---- It is fabulously thick and creamy right out of the ice cream maker, but freezes sold when frozen later on.

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Fig Raspberry Greek Yogurt Ice Cream with Honey
  • 2 cup of frozen raspberries
  • about 5 fresh or frozen figs
  • 1/4 cup sugar
  • 1/4 cup of water
  • 1 small container of Fage Greek yogurt
  • 2 TB of honey
  • 1/2 ts vanilla extract
Chill the cooling inset of the ice cream maker at least 24h before making ice cream In the freezer.
Pour the water and sugar into a heavy bottom pot, heat the water and dissolve the sugar. Add the fruit once dissolved, and heat them up, but do not cook the fruit. Remove from heat, and cool slightly.
Pour into blender, and puree smoothly.

Add the honey, vanilla and Greek yogurt, and blend again. Pour the mix into the cooling container, place the rotating blade in it, and get the ice cream maker going. Ice cream should be read in about 20min. Serve immediately, or freeze.

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