Honey - Vanilla Frozen Yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 ¼ cups skim milk or fat-free soy milk (I used So Good Trim but skim milk is used for NI)2 tbsp dried buttermilk powder (optional, for tangier taste)2 tbsp honey4 egg yolks¼ cup sugar2 cups low-fat vanilla yogurt 1 tablespoon vanilla extract½ tbsp vodka
Heat milk, buttermilk powder and honey in a small saucepan until just beginning to steam (don’t let boil), stirring often.
Meanwhile, whisk the egg yolks with the remaining sugar until pale yellow.
Slowly add a ladle of the milk mixture to the egg yolks, whisking continuously to prevent curdling.
Pour egg/milk mixture slowly back into the hot milk on the stove, whisking continuously.
Cook the custard over low heat, stirring often, until it coats the back of a spoon.
Remove from heat and pour into a non-reactive bowl, cool to room temperature.
Stir in the yogurt, vanilla and vodka, then cover and chill overnight.
Churn in an ice cream maker according to the manufacturer’ s directions, store in freezer.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Meanwhile, whisk the egg yolks with the remaining sugar until pale yellow.
Slowly add a ladle of the milk mixture to the egg yolks, whisking continuously to prevent curdling.
Pour egg/milk mixture slowly back into the hot milk on the stove, whisking continuously.
Cook the custard over low heat, stirring often, until it coats the back of a spoon.
Remove from heat and pour into a non-reactive bowl, cool to room temperature.
Stir in the yogurt, vanilla and vodka, then cover and chill overnight.
Churn in an ice cream maker according to the manufacturer’ s directions, store in freezer.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 179.6
- Total Fat: 3.8 g
- Cholesterol: 142.5 mg
- Sodium: 92.1 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 0.0 g
- Protein: 7.3 g
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