honey yoghurt ice
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Ice cream with no sugar added and no, it’s not guacamole. This is actually tasty and healthy ice cream – and it doesn’t have any artificial (or so called natural) sweeteners. The only caveat is in the evaporated milk which, albeit unsweetened, does contain saturated fat and is clearly heftier in calories than ordinary full fat milk.
But the key players are yoghurt, honey and raisins – what’s not to approve? I have always been an aficionado of yoghurt ice aka fro-yo aka yoghurt-flavoured ice cream, so every now and then I’ve mixed the yoghurt with random partners in search of the perfect texture. Double cream and corn syrup work, but that’s not exactly a healthy mix. Cream cheese makes it all taste too much like cheesecake you forgot to defrost and plain milk will make the mixture freeze to a solid rock.
The best thing – you don’t need to churn it in the ice cream maker. Just scrape into a tub and enjoy it a few hours later. True, it will be smoother and creamier if churned but taken out of the freezer – which you should do with any ice cream – well before serving will make it totally scoopable.
honey yoghurt iceServings: about 6 scoopsTime: 10 minutes plus straining and freezing
- 250g (1 cup) natural full fat yoghurt
- 20g (1 tbsp.) raisins
- 120g ( ½ cup) evaporated milk (unsweetened)
- 20g 1 ½ tbsp.) honey
- a pinch of salt
- chopped walnuts, to serve
Strain the yoghurt in the fridge overnight; place it in a sieve lined with cheesecloth set over a bowl.
The next day place the raisins and the evaporated milk in a blender and whizz to chop up the raisins. You can simply chop them up quite fine with a knife and stir into the milk.
Add the honey and the strained yoghurt; there should be about 200g (7oz.) of it left on the sieve. Whisk it into the mix with the pinch of salt, transfer to a tub and freeze for 4 hours before serving.
It’s best softened in the fridge for 20 minutes before you scoop it. It’s excellent sprinkled with chopped walnuts.