I missed the boat on National Ice Cream Day – it was Sunday, July 17th (the 3rd Sunday in July, for future reference). But when you have temps of 98 F and heat indexes reaching 110 F and above, you don’t need a national holiday to celebrate with ice cream. You need anything cool to ward off heat stroke…
Did you know the average American consumes 23.2 quarts of ice cream each year? Crazy!
In case you’ve been living under a rock Greek yogurt is all the nutritional buzz. With its thick, creamy consistency and protein-packed stats, there’s not much not to love. And now more than ever, thanks to its increasing popularity, is easy to find Greek yogurt in any local grocer. Or, for the ambitious type, you can make Greek yogurt in a yogurt maker or in a crock pot. I’ve had great success with both methods!
When Bon Appetite proposed Greek yogurt ice cream, I was more than intrigued. Obviously…
Any recipe that calls for heavy whipping cream is bound to be rich and fabulous…and that it was. Greek yogurt ice cream has a tang that reminds me of the original flavor of frozen yogurt at Yoguru in Singapore. That likely means very little to anyone other than myself, but all you need to know is that it was delicious. And unique.
In other words, you won’t be disappointed.
Greek Yogurt Ice Cream from Bon Appetit
1 cup heavy whipping cream
1 cup whole milk
3/4 cup sugar, divided
3 large egg yolks
1 cup 2% Greek-style yogurt
Pinch of salt
1 vanilla bean, seeds removed (optional)
Combine 1 cup heavy whipping cream, 1 cup whole milk, and 1/2 cup sugar in heavy medium saucepan. Bring mixture to simmer, stirring until sugar dissolves. Whisk 3 large egg yolks and remaining 1/4 cup sugar in large heatproof bowl until blended. Gradually add hot cream mixture to yolk mixture and whisk until blended.
Return mixture to saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into mixture registers 170 F, about 3 minutes (do not boil).
Pour custard through strainer set over medium bowl. Place bowl with custard in larger bowl filled halfway with ice and water. Whisk occasionally until custard is almost cool to touch, about 5 minutes. Remove bowl with custard from ice water. Whisk yogurt and pinch of salt into custard. Refrigerate custard until well chilled.
Transfer custard to ice cream maker and process according to manufacturer’s instructions. Transfer yogurt ice cream to freezer container. Cover and freeze until ice cream is firm. Can be made 3 days ahead. Keep frozen. Yield: 3 1/2 cups (7 servings; 1/2 cup each).
Nutrition Information (per serving): 261 calories; 15.1 g. fat; 144 mg. cholesterol; 77 mg. sodium; 24 g. carbohydrate; 0 g. fiber; 5.9 g. protein
Result: Tangy, rich, and perfectly sweet! And…what a treat! We don’t keep full-fat ice cream in the house so this is quite the indulgence. Next time, I will try making this with all whole milk and/or fat-free half and half as most of the calories come from the heavy whipping cream. With Greek yogurt being all the craze and healthy to boot, it’s fun to see it incorporated into a most unexpected food. Delicious! Enjoy!
Making homemade ice cream with egg yolks was on my cooking bucket list, so I am happy to say attempt #1 was a success. Making homemade ice cream isn’t hard, it just creates a lot of dishes. But hey, isn’t that what dishwashers are for? 😉
Question: What’s your favorite flavor of ice cream?
Is it Friday yet…?