November 29, 2009
I am quite pleased with the experiment! In my opinion, a lighter alternative to cream based ice cream. The slight sourly taste of the TOTAL greek yoghurt complement nicely with the taste of coffee. A1 for after dinner desserts!
- 450g FAGE TOTAL 2% Greek Yoghurt
- 150ml milk
- 5 tbs freshly brew strong coffee
- 5 large egg yolks
- 100g caster sugar
- 50g soft brown sugar
Heat milk, yoghurt and coffee in a heave-based saucepan for aproximate 5-7 mins, STIR CONSTANTLY. DO NOT ALLOW THE MIXTURE TO BOIL. Remove from heat and set aside for later. Whisk the egg yolks and sugar (caster and brown) until pale and creamy. Slowly add the milk mixture, stir constantly with a wooden spoon. Put the mixture in a saucepan and cook over a LOW heat for 10 -15 mins (approximate). Stir rigorously until the mixture thickens (enough to coat the back of the wooden spoon) DO NOT ALLOW THE MIXTURE TO BOIL OR IT WILL CURDLE!
Remove the custard from the heat and pour it to a glass mixing bowl and leave to cool for at least 1 hour. When cooled, freeze the custard uncovered for 1-2 hours.
Take the semi-frozen custard out from the freezer and beat in a food processor until smooth. Return to the freezer for further 1 hour and then beat in a food processor again until smooth. Pour the ice cream in a container and cover in the freezer until firm.
Voila. Coffee yoghurt ice cream!