With the warm weather in Perth reminding us summer is just around the corner, it’s time to dust off this spectacular summer recipe.
When it comes to cooling desserts this recipe is as good as it gets! The heady aroma and amazing flavour of the cardamom is smoothed out beautifully by the honey and combined with the tang of the yoghurt adds up to a sophisticated and refreshing treat.
I love to serve this with fresh, chilled orange segments and pomegranate, when it’s available, in a pretty stemmed glass.
When making frozen treats, the pride and joy of my kitchen is the star, she is my empire red KitchenAid and her name is Beatrice! Along with her amazing ice cream attachment and bowl she makes very light work of it all. Having said that, you don’t need a Beatrice, nor an ice cream maker to pull off this recipe!
1/2 cup full cream or skim milk
1/4 cup sugar
2 tsp. cardamom pods
850g plain greek yogurt (full cream or low fat)
1/3 cup honey
2 tsp. fresh lemon juice
Orange segments & Pomegranate to serve
Start the day before
Whether you are using an ice cream maker or not it’s best to start the day before.
1. Combine the milk, sugar and cardamom pods in a small saucepan. Over medium heat bring it to the boil, stirring occasionally. Once at the boil, remove from the heat and leave to cool to room temperature, approximately 30 mins.
2. Whisk together the yoghurt, honey and lemon juice and add the cool milk mixture, leaving the cardamom pods in the mix. Pour into an air tight container and pop it in the fridge overnight.
If you’re using a bowl that requires freezing, like the KitchenAid ice cream bowl, pop that in the freezer now too.
The next day
3. Take your yoghurt mixture out of the fridge and remove the cardamom pods. Using the whisk attachment of your mixer (if you have one) whip the mix at a medium speed for 3-5 minutes.
4. If you’re using an ice cream maker, set it up and pop the whipped mixture in. Once it’s finished in the maker, freeze for another 2-3 hours, if needed. I find it needs another 2 hours once it’s done in the KitchenAid bowl.
If you’re not using an ice cream maker, pour the whipped mix into a large clean container, cover with a lid or plastic wrap and pop it in the freezer. Something glass or metal like a dish or tray works best.
Leave it to freeze for 2 hours or until it’s frozen around the edges and slushy in the middle, scrape into your mixer bowl and whip for another 3-5 minutes. At this stage, you want it to soften and whip, but you don’t want it to defrost completely, so keep an eye out.
Pour it back into your tray and freeze for another 2 hours until frozen.
5. Serve frozen with orange segments and pomegranate, with other summer fruits or on it’s own, to delighted friends or a happy family!
This makes just shy of 1 litre of frozen yoghurt.