Saturday, July 25, 2009

Vanilla Yogurt Ice-Cream


It is winter in Adelaide now. Each passing day is getting nothing but colder. I'm bundling up just to run a round to the supermarket to get ingredients for this yogurt ice creams.

Melts pretty quickly in my warm room, wasn't quick enough to take decent shots. However, this does not affect the taste. They were so good on their own I refuse to pair them with biscuits nor dribble anything over.

See the vanilla specks all over the little scoops. My new found baby, vanilla paste. Way more convenient than vanilla pods and way better than vanilla essence. And way more expensive too. I've been procrastinating to buy them for ages...very steep price indeed. It's approximately AUD9.30 after special discounts for a 65ml bottle.

This recipe is generously included in the book, Apples for Jam by Tessa Kiros. She's awesome. She's like my next favorite after Nigella, the way she writes and all. This book is sectioned into 10 different color sections and a final multicolor section. I like this very much and hope you like it as much as I do!


Vanilla Yogurt Ice-Cream (adapted from Apples for Jam by Tessa Kiros)

250ml (1 cup) pouring or single cream
200g castor sugar
1 teaspoon vanilla extract (I've substituted this with thick vanilla paste)
500g (2 cups) real good thick Greek-style natural yogurt

I love the way Tessa writes so this is an exact form of this recipe from her book, page 280

This is lovely-not too sweet-as it just really tastes like frozen yoghurt.
It's beautiful served with poached fruit or with a fresh fruit sauce, like
apricot or raspberry (pages 107 and 54), dribbled over the top. You could
even add a couple of biscuits to the side of the plate, or sprinkle a fistful
of granola over the top.

Whisk the cream with the sugar and vanilla until all the sugar has dissolved and
the cream starts to thicken. Add the yogurt, whisking it in to incorporate and
then pour into a bowl or container that has a lid. Put the lid on and put in the
freezer. After an hour give the mixture an energetic whisk with a hand whisk or
electric mixer. Put it back in the freezer and whisk again after another couple
of hours. When the ice cream is nearly firm, give one last whisk and put it back in
the freezer to set.
Alternatively, pour into your ice cream machine and churn, following the manufacturer's instructions.

Makes 1.5 litres (6 cups)


Sometimes I watch them and see that they are counting between each bite to make their ice cream or chips last as long as possible. And they separate the food up into groups on their plates and save, just like I did, the best for last.

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