It’s got cream in it. It’s got yoghurt in it. It’s icy AND frozen (well…I suppose those are one and the same). So which is it – a bona fide Ice-Cream, an authentic Frozen Yoghurt…or some crazy hybrid combo? Who knows but more importantly who cares? Words go out the window when treats this quick taste this good. Not too unhealthy either. Boom.
Makes ½ litre
200ml single/double cream
200ml natural yoghurt
6 pieces of stem ginger, chopped
3 tbsp stem ginger syrup from the jar
pinch of salt
zest of 1 large lemon
Whisk up the cream until it thickens – I used an electric whisk to save my paltry arms. Add the yoghurt, salt and syrup and continue to whisk. It doesn’t need to get too thick – I thought my mixture would be way too runny but half an hour in the magic ice-cream machine really thickened it up nicely. Chop your ginger into 0.5cm cubes and fold in with the grated zest of 1 lemon. Or go mental and add the zest of 2 lemons. Throw in the ice-cream maker and follow the instructions for your particular machine.
Mine came out almost ready to eat so this is a great one to make if you need to rustle up a frozen dessert pronto. Again I have failed to take a picture*, but hey ho. One of these days we’re going to go back to cooking real food but for now we’re surviving on ice-cream and ice-cream alone.
*I HAVE NOW TAKEN A PICTURE! See: