Yogurt icecream
22 June 2020
🔥 380 calories per serving
A classic ice cream that I hadn't made yet, yoghurt! I used a whole fat yogurt (don’t use 0% fat) to make this recipe, and added honey and nuts (almonds and pine nuts), inspired by an ice cream often eaten in an Italian village, the alpine yogurt / yogurt alpino. Otherwise, keep in mind that our household freezers are too cold for homemade ice cream, so remember to take it out early so it can have a better texture. 
Prep time : 10 minutes + time in the icecream machine
For 1L :
Ingredients :
500g yogurt
350g liquid cream 30 or 35% fat
75g icing sugar
Recipe :
Make a whipped cream with the liquide cream and icing sugar.
Mix it gently with the yoghurt, then pour the mixture into the ice cream maker and turn it into ice cream according to the instructions of your ice cream maker.
Then you can add whatever you want, nuts, fruit coulis, chocolate chips, pieces of cookies, brownies... I added honey, pine nuts and almonds in mine.
Be careful, this ice cream becomes quite brittle after several days in the freezer, in that case, I advise you to put it in the refrigerator 30 to 40 minutes before eating it, the texture will become creamier again without defrosting. Here you go, enjoy !
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