Honey Vanilla Frozen Yogurt

We’ve been giving the ice cream maker a workout this summer. Apparently, you can turn just about anything into ice cream – even avocados. During our most recent heat wave, I desperately wanted ice cream, but I didn’t want to leave the comforts of air conditioning to find it. I scoured my fridge with my brother-in-law’s voice playing in my head, A farmer uses what a farmer has. Well, this (urban) farmer was out of milk and cream, but had plenty of yogurt and a splash of half and half.

I’m learning there is no singular perfect recipe for ice cream of any flavor – eggs, no eggs, cream, no cream. An internet search for frozen yogurt turned up dozens of slightly varied recipes. My contribution to the lot follows, starring, of course, honey. It was slightly sweet and tangy – more refreshing on a hot day than a creamy egg-based vanilla ice cream. The honey sweetened and mellowed the yogurt without overpowering it. I happen to like it when my frozen yogurt tastes like, well, yogurt. I used half sugar and half honey (a wild flower honey with a stronger than usual flavor), because we’re rationing our supply until our ladies deliver. That said, using honey alone might overwhelm the vanilla unless the honey had a very mild flavor.

Recipe

2 cups lowfat plain yogurt
1 cup lowfat Greek yogurt
1/3 cup half and half (optional)
1/2 cup honey
1/2 cup sugar
1 vanilla bean, slit lengthwise

1. Simmer vanilla bean in honey for 15 minutes.
2. Add sugar and stir to dissolve.
3. Using a knife, scrape the insides of the vanilla bean into the honey.
4. Whisk the honey mixture, yogurts and half and half together until smooth. (An immersion blender works great too.)
5. Chill for three hours or longer.
6. Process according to your ice cream maker’s instructions.