I love my new yogurt maker. I’ve been experimenting with different kinds of milk (including coconut) and all kinds of recipes and thickeners. The recipe that I’m now most happy with (mostly because it’s really, really easy, but still creates a thick, greek-type yogurt) is by using half-and-half. That makes the fat content a bit higher, but I don’t mind a little fat.
I also have an ice-cream maker, which I’ve had for years, and it’s also a Cuisinart. I love making my own ice cream, and a couple weeks back, we had a very short heat wave, which caused me to break it out.
Strawberries should be in the farmer’s markets soon. We had to use the sad ones from California, although frozen, thawed strawberries would also be fine.
I love this recipe because it’s so simple. There’s no custard involved, and as a mom, I love that it’s entirely naturally sweetened. I added a touch of balsamic vinegar to create a depth of flavour, as well.
My young sous chef really rocked this one!
- 1.5 cups of strawberries (fresh or frozen)
- 1.5 cups greek yogurt
- 2 tbsp honey
- 1 tbsp balsamic vinegar (strawberry flavoured if possible)
- 1/2 tsp vanilla or vanilla beans
- If you are using fresh strawberries, wash them well and de-stem them, then cut into halves or quarters. Puree them in a blender. You can leave them chunky if you like little bits of strawberries in your frozen yogurt, or puree them smooth if you want a smoother texture.
- In a large bowl, using a whisk, mix the yogurt and the berry puree well. Add the balsamic vinegar and the vanilla or vanilla beans, and mix again.
- Freeze according to your ice-cream maker manufacture’s directions.