Greek Yogurt Ice Cream
I don't spend much time in the kitchen, so if I'm making a dish — on more than one occasion even — then you know you don't need to have any skills to do it yourself.
One of my go-to desserts is the Greek Yogurt Ice Cream that Caitlin Freeman (the pastry chef at Blue Bottle Coffee) provided us for Issue No. 1 of Anthology. It is ridiculously simple, and also ridiculously good. Trust me. It pairs well with anything fruit-related — whether it's just a pile of cut-up fresh fruit or a fruit crumble. We went with the latter for our Fourth of July spread, and it got me thinking that I should share the recipe.
Greek Yogurt Ice Cream
1 cup half-and-half
1 cup sugar
2 cups whole-milk plain Greek yogurt
- Combine the half-and-half and sugar in a heavy-bottom saucepan and warm over medium heat until sugar is dissolved, stirring about 3 minutes. Be careful to not let it come to a simmer. Pour into a small mixing bowl and press plastic wrap directly onto the surface of the mixture. Refrigerate at least 2 hours and up to 1 day.
- In the bowl of a mixer fitted with a paddle attachment, beat yogurt on medium until smooth and creamy. With the mixer running, slowly pour in the cold half-and-half mixture, scraping down the sides of the bowl midway through, mixing approximately 2 minutes until combined. Freeze according to the instructions on your ice cream maker.
That's it!