A Sunshine Special
Froyo to cool you down
A sunny special to hopefully brighten your Monday!
I spent the past 2 years making all kinds of ice cream - at work, whenever someone was leaving I would make a custom flavour+topping that was completely inspired by something they loved or ate daily.
Some flavours I made:
Black Forest (dark choc sorbet, marinated and fresh cherries, whipped cream)
Malt Sundae (malt ice cream, whipped cream, maraschino cherries and sprinkles)
Malted Coffee Gelato
Salted Pistachio Gelato…
Dark Choc Sundae with Sweet Salsa Macha
The list goes on really, I can’t wrap my head around all the different flavours, but the one that has stuck with me the most, was a burnt honey froyo with buckwheat, orange & fennel granola.
Unbelievably easy - the tanginess of the yoghurt still stands out, the floral honey notes are present and by burning the honey, you get some bitterness to cut through the sweetness of the iced treat. I’ve treated it like a sorbet, but because of the dairy present, it’s still plenty creamy, whilst being lighter than your usual gelato.
Let me know if you want the recipe for the granola (it’s the ONLY granola I like - completely gluten free, its nutty, crunchy and has little sweetener.)
Burnt Honey Frozen Yoghurt
Notes: This recipe has gelatin as an optional ingredient - you can absolutely make it without. The final texture won’t be as smooth, more sorbet-like, but it’ll still taste delicious. Once the ice cream has fully set in the freezer, let it sit out for a couple of minutes before scooping it.
Makes: enough for 6-8 scoops
Prep Time: 10 minutes
Freezing time: 3 hours
Ingredients
1 Gelatin Leaf, optional
150g Honey
450g Natural Yoghurt
3g Sea Salt
Method
If using the gelatin, soak in cold water.
Add the honey and salt into a pot over medium heat. Cook, whisking occasionally, until the honey turns a deep amber colour, 3-5 minutes.
Remove from the heat and let cool for a 1-2 minutes.
Squeeze the excess water out of the gelatin leaf, and whisk into the honey with half the yoghurt, until melted. If the honey get too cold, place over low heat to gently warm the mixture until the honey has fully melted into the yoghurt - you don’t want the mixture to get too hot, or it will curdle.
Whisk the remaining yoghurt through, pour into a box, cover and place in the fridge until cooled down fully (until it registers a maximum of 7°C).
Tip it into an ice cream maker, churn until the mixture registers -6°C. Quickly transfer to a freezer-safe container, cover and leave to freeze for a minimum of 3 hours, or until firm.