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