Yogurt Ice Cream

Yogurt ice cream is an excellent choice for those looking for a fresh, creamy dessert that’s slightly healthier than traditional ice cream. Here’s how to make it:

Ingredients

• 500 g of Greek yogurt or whole yogurt
• 100-150 g of sugar (depending on your sweetness preference)
• 200 ml of fresh cream to whip
• 1 teaspoon of vanilla extract (optional)

Preparation

1. In a bowl, mix the yogurt with the sugar until you achieve a homogeneous mixture.
2. If you want to use vanilla extract, add it to the yogurt and mix well.
3. In a separate bowl, whip the cream until it is stiff.
4. Gently fold the whipped cream into the yogurt mixture, being careful not to deflate it.
5. Transfer the mixture into an ice cream maker and follow the instructions for your machine. If you do not have an ice cream maker, you can pour the mixture into a freezer-safe container.
6. Freeze for at least 3-4 hours, stirring every hour to prevent the formation of ice crystals, until the ice cream reaches the desired consistency.

If you want to add an Italian touch to your yogurt ice cream, you could sprinkle the finished ice cream with some crumbled biscuits, hazelnut grains, or a drizzle of acacia or chestnut honey to enrich the flavor.

A final curiosity: yogurt has long been celebrated for its beneficial properties and its versatility in the kitchen. Not only does it bring a pleasant and fresh taste, but it also helps to make the ice cream lighter and more digestible compared to that made with only cream and eggs.