I am home for a few days and it is late June. This means two things: It is ice cream season and I am reunited with both the ice cream machine and my parents’ always well stocked fridge. The latter by the way is a parental superpower that never ceases to amaze me. How does that happen? Anyways, since I was a little child, my mom’s homemade froyo has been a family favorite for several reasons. On one hand it is super delicious. On the other hand, making it takes next to no time and the four ingredients are usually always in stock.
For this yoghurt ice-cream, all you need are
15g vanilla infused sugar
100ml unsweetened heavy cream
300ml plain yoghurt (semi-fat or skim)
First, you whip up the heavy cream until it is almost completely whipped, then you add the vanilla sugar, sugar and the yoghurt. I use an ice cream maker to make these ice creams, so at this point I pour the yoghurt-cream-sugar mix into the running ice cream maker.
If you do not own an ice cream maker, you can also pour the mix into a metal bowl, put it in your freezer and stir it well every 15-20 minutes for about 2-3 hours to ensure that the ice cream freezes evenly and to make the ice crystals as small as possible.
And voila, there you have a delicious, simple, home made froyo.