When I was a kid in England, we didn’t have great ice cream. It was mass produced and so full of mystery non-dairy ingredients that it had to be reformulated after we joined the EU or risk losing the right to call itself ‘cream’. Of course there were boutique producers early on, and this easy recipe brings back the taste of one of the first gourmet ice creams I ever tasted — honey and ginger. Made with full fat Greek yogurt, this version is lower in fat and so delicious that even my yogurt-hating husband loves it. Join me for a tasty trip down memory lane.
- Line a shallow baking pan with parchment paper and spread the yogurt into it. Put it in the freezer until fully frozen, about 1½ hours depending on how thick the layer of yogurt is.
- Once the yogurt is frozen, put the ginger, honey, and milk into a food processor and pulse until the ginger is chopped and the honey and milk have blended
- Break the yogurt into medium sized chunks and add to the ginger mixture. Pulse until well blended. The consistency should end up like soft gelato. Serve immediately or return to the freezer. Let soften in the fridge for 10 minutes in the refrigerator before eating.
- 1 cup plain full fat Greek yogurt
- ½ cup candied ginger
- ⅓ cup milk
- 1 tablespoon honey
Ann's Tips and Tricks
You could also freeze the yogurt in an ice cube tray.
If you use regular plain yogurt, blend the honey and ginger with only 1 to 2 tablespoons of milk.
If you want to cut down on fat further, use 2% yogurt. I don’t recommend using fat-free as it doesn’t have enough real creaminess.