Greek Yogurt Ice Cream Food

GREEK YOGURT ICE CREAM

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

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.

FROZEN GREEK VANILLA YOGURT

Steps:

• Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours., Remove yogurt from cheesecloth to a bowl; discard strained liquid. Add sugar and vanilla to yogurt, stirring until sugar is dissolved., In a small microwave-safe bowl, combine cold water and lemon juice; sprinkle with gelatin and let stand 1 minute. Microwave on high for 30 seconds. Stir and let mixture stand 1 minute or until gelatin is completely dissolved; cool slightly. Stir gelatin mixture into yogurt. Cover and refrigerate until cold, about 40 minutes. , Pour yogurt mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions., Transfer frozen yogurt to a freezer container. Freeze 2-4 hours or until firm enough to scoop.

GREEK YOGURT ICE CREAM - ICE CREAM MAKER 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.