Author Notes
Ok, maybe calling this a frozen yogurt is a bit of a stretch because it also has some cream in it, but it is lighter than traditional ice cream. It has a pretty pronounced coffee flavor, which I love, so it's probably best for grown-ups (my kids tasted it and passed). I have the Cuisinart 2 quart machine and it's great- I highly recommend it! This recipe is adapted from David Lebovitz' book The Perfect Scoop... —WinnieAb
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Makes
a little more than 1 quart
Ingredients
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1 cup
organic Greek yogurt (I actually use my own homemade "drained" yogurt)
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1 cup
organic milk
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1 cup
organic heavy cream
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3/4 cup
organic sugar
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1 tablespoon
organic freeze-dried coffee (I used Mount Hagen brand)
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1
pinch sea salt
Directions
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In a blender or large capacity food processor, process all the ingredients until smooth.
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Chill in the refrigerator for a few hours.
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Pour into your ice cream maker.
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Freeze according to your manufacturer’s instructions. The ice cream will be finished, though on the soft side, after 30-40 minutes; you can enjoy it like this, or for a firmer consistency, transfer to a container and store overnight in the freezer.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.
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