Ingredients
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180 g plain greek yoghurt(5% fat, minimum 9 g protein per 100 g — e.g. FAGE Total 5%)
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75 g whipping cream
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25 g honey
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pinch of fine sea salt
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½ tsp powdered gelatine(optional), measured with the provided Panasonic Tsp/Tbsp measure to the second line
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20 g whole milk(for gelatin bloom)
Directions
A tangy, honey-sweetened frozen yoghurt with a thick, spoonable texture from strained Greek yoghurt’s natural protein. A little gelatin, while optional, gives the smooth, silky finish of a proper gelato.
Note: This recipe includes approximately 10 minutes of active time and 4 hours of chilling. The night before, freeze the ice cream container upright in the freezer at −18°C or below for 16 hours. Do not lay it on its side or freeze for more than 48 hours. This recipe relies on strained Greek yoghurt with at least 9 g protein per 100 g. The high protein content acts as a natural stabiliser and creates the creamy texture without gums or starches. Regular yoghurt or lower-protein “Greek-style” yoghurts will produce an icy result — don’t substitute.
Ingredients
| 180 g plain greek yoghurt | |
| 75 g whipping cream | |
| 25 g honey | |
| pinch of fine sea salt | |
| ½ tsp powdered gelatine | |
| 20 g whole milk |
Steps
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1
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If using gelatin: sprinkle the powdered gelatin over 20 g cold milk in a small bowl and let bloom for 5 minutes. |
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2
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In a small saucepan, gently warm the whipping cream and honey together over low heat, whisking until the honey is fully dissolved (~2 minutes, do not boil). Alternatively, use a microwave for this step. |
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3
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Whisk the bloomed gelatin (with its milk) into the cream-honey mixture until fully dissolved. |
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4
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Remove from heat and let cool for 5 minutes. |
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5
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In a bowl, whisk together the Greek yoghurt and the warm cream-honey mixture until fully combined and smooth. Add a pinch of salt if using, to bring out the flavours. |
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6
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Chill the liquid frozen yoghurt base in the fridge until it reaches 6°C, a minimum of 4 hours to allow the gelatin to set fully. Alternatively, place in the freezer for approximately 1½ hours until it reaches 6°C. |
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7
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Remove the ice cream container from the freezer. |
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8
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Fit the stirring blade into the ice cream container, then lock the container into the machine base. |
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9
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Select Menu 33 (Frozen Yoghurt) and press Start. Approx. 25 minutes. |
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10
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Whisk the chilled frozen yoghurt base once more, then slowly pour it into the container with the machine running and close the lid. |
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11
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When the buzzer sounds continuously, press Stop and rotate the container counterclockwise to remove it. |
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12
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Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 2 hours for a firmer scoop. If the frozen yoghurt is too firm to scoop straight from the freezer, transfer to the fridge for 15 minutes (longer if needed) to soften slightly before scooping. |
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