x of bacteria developed for yogurt making. Since you will be
ilk into a yogurt maker, and stir in the yogurt, vanilla, and bananas
owl and whisk in the yogurt starter. Whisk the starter mixture
43 degrees C).
Place yogurt in a bowl and add
Heat coconut milk in a saucepan over medium heat until an instant-read thermometer reads 115 degrees F (46 degrees C), about 5 minutes. Remove from heat and allow to cool to 110 degrees F (43 degrees C). Stir in gelatin. Add yogurt and mix well.
Incubate the milk mixture in a yogurt maker for 24 hours. Chill in the refrigerator until set.
ntil cold.
Stir the yogurt into the cold custard. Freeze
Combine the yogurt, cream and zest in the canister of the ice cream maker and follow individual machine's operating instructions.
If there is no ice cream maker, mix everything by hand and place it in a metal container in the refrigerator. Mix it by hand six times, about once every half hour, over the course of the day.
Scoop ice cream onto a slice of honeycomb, drizzle with honey and garnish with a sprig of lavender.
Serve.
ou are using regular yogurt, you'll need to strain
ombine 16 oz of Greek yogurt (rBGH free) together with the
ombine 16 oz of Greek yogurt (rBGH free) together with the
Place yogurt in a bowl and bring
Toast coconut. Mix yogurt, sugar and vanilla. Refrigerate for at least 1 hour. Mash banana, stir in pineapple with juice, brown sugar and rum. Refrigerate for at least 1 hour. Freeze yogurt mixture in ice cream maker according to manufacturer's directions. When frozen, stir in banana mixture and continue freezing in ice cream maker. Serve with toasted coconut.
Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
oom temperature. When cool, add yogurt and vanilla.
Refrigerate the
In a large bowl, add the cream, condensed milk, honey, vanilla, salt, zest, cinnamon and yogurt. Stir until combined.
Cover and place in the fridge for at least six hours or overnight. Add the limoncello and use your ice cream maker to freeze the yogurt mixture or place in a container and freeze overnight.
If using an ice cream maker, empty the contents into a plastic tub, cover and place in your freezer for a day/overnight.
Whisk both yogurts, the sugar and corn syrup in a bowl until combined.
Pour into an ice cream maker and freeze according to manufacturer's instructions.
For a softer consistency, serve right out of the ice cream maker.
For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours.
If you use Greek strained yogurt, you don't need to
Combine yogurt, sugar, lemon peel and juice,
Drain peaches reserving 1/2 cup of the juice (for me, it turned out to be all of the left over juice).
Put peaches in a blender and pulse to chop.
Add the sugar, yogurt, and juice and blend until smooth.
Chill in the refrigerator for a half hour to an hour (depends on how patient you are - I did a half hour and it was fine).
Pour into ice cream maker and churn for 25 to 30 minutes.
ENJOY!
ustard from ice water. Whisk yogurt and pinch of salt into