Greek Yogurt Ice Cream Food

GREEK YOGURT ICE CREAM - ICE CREAM MAKER OPTIONAL

Greek Yogurt Ice Cream - Ice Cream Maker Optional image

Greek yogurt = Heaven. Basically, this is like frozen yogurt. Got this recipe from Kerasma.gr, the publishers of Greek Gourmet Traveler. Cook time depends on your ice cream maker or the temp. of your freezer.

Provided by ThatSouthernBelle

Categories Frozen Desserts

Time 10m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 7

Ingredients

450 g strained Greek yogurt
150 g heavy cream (35% fat)
150 g confectioners' sugar
1 lemon, zest of, grated
1 piece honey comb (optional)
1 sprig lavender, garnish (optional)
honey (optional)

Steps:

Combine the yogurt, cream and zest in the canister of the ice cream maker and follow individual machine's operating instructions.
If there is no ice cream maker, mix everything by hand and place it in a metal container in the refrigerator. Mix it by hand six times, about once every half hour, over the course of the day.
Scoop ice cream onto a slice of honeycomb, drizzle with honey and garnish with a sprig of lavender.
Serve.

Nutrition Facts : Calories 397.5, Fat 9.3, SaturatedFat 5.8, Cholesterol 34.2, Sodium 10.3, Carbohydrate 80.4, Sugar 78.4, Protein 0.5

STRAWBERRY YOGURT ICE CREAM

Strawberry Yogurt Ice Cream image

Provided by Food Network

Time 3h30m

Yield 1 quart

Number Of Ingredients 4

Ingredients

2 cups plain yogurt
2 cups mashed strawberries
1/2 cup extra-fine sugar
1 cup chilled heavy cream

Steps:

Combine yogurt, strawberries and sugar. Set aside to marinate for 10 minutes. Meanwhile, in a cold bowl whip cream to firm peaks. Fold into yogurt mixture and transfer to ice cream freezer. Freeze according to manufacturer's instruc;

GREEK YOGURT ICE CREAM

Greek Yogurt Ice Cream image

Provided by Mathew Rice

Categories Milk/Cream Ice Cream Machine Egg Yogurt Frozen Dessert Candy Thermometer Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 7

Ingredients

1 cup whole milk
3/4 cup sugar, divided
3 large egg yolks
1 cup whole-milk Greek-style yogurt*
Pinch of salt
Special Equipment
Ice cream maker

Steps:

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 mediumlow 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. DO AHEAD: Can be made 3 days ahead. Keep frozen.
A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

VANILLA FROZEN YOGURT

Vanilla Frozen Yogurt image

This frozen yogurt is so much easier than homemade ice cream! Just so you know, this freezes a lot quicker than ice cream. Also, if you want tart frozen yogurt, feel free to decrease the sugar!

Provided by TeenChef14

Categories Desserts Frozen Dessert Recipes

Time 5h5m

Yield 6

Number Of Ingredients 3

Ingredients

3 cups nonfat Greek yogurt
⅔ cup white sugar
1 teaspoon vanilla extract

Steps:

Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 26.8 g, Protein 9.8 g, Sodium 41.7 mg, Sugar 26.8 g

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