We will be talking about our trip to Venice all week long. Venice is full of romance, Venice is magestic, Venice is magical, Venice is full of delicious food and Venice is one of our special happy places. To kick off this amazing week of Venetian nostalgia, we are sharing our favorite yogurt ice cream recipe with you!
What comes to mind when you think of Italy? So many things! Gorgeous landscapes, amazingly friendly and welcoming people and really incredible ice cream! (Alix here) when I was little and my mom and sister and I went to Italy we used to eat as much ice cream (or gelato in Italian) as we possibly could before the end of our trip! I have the best memories of trying so many different ice cream flavors : hazelnut, Nutella, mango, watermelon, raspberry, chocolate, the list goes on and on… Although I always loved all of these flavors, my all-time, absolute favorite has always been yogurt. Fast forward several years… I meet my love and we go to Venice and discover we both have the same favorite ice cream flavor : yogurt (#awww)! We decided to create a simple yogurt ice cream recipe so we could bring Venice into our home. We suggest you do the same! It is so good.
Please tell me you make your own homemade ice cream. If not, you are really missing out. We love going out for ice cream but there is something really special about making your own. It is also easy, you can make as much as you want and keep it in an airtight container. Bring it out on a Monday night when you’re watching tv with your love, whip it out and impress your friends when you have a dinner party or bring it to your in-laws to share after Sunday lunch.
Yogurt ice cream is amazing on its own and it is also a perfect base for a smoothie or for any variety of toppings that your heart desires. We made our favorite chocolate chip cookies (we will be sharing our favorite chocolate chip cookie recipe with you next week!) and put one on top of each bowl of ice cream.
- 33 cl of whole milk
- 20 g of powdered milk
- 300 g of yogurt
- 10cl of cream
- 20gr of honey
- 130g of brown sugar
- 1 vanilla pod
- Mix whole milk, powdered milk, cream, sugar, honey and vanilla in a bowl.
- Pour the mixture in a pan and heat and stir until the mixture reaches 185°F. Remove from the heat.
- Pour the yogurt into the mixture when the mixture is room temperature.
- Put the mix in the fridge overnight.
- Pour the mixture in your ice cream maker on low speed (we use the Kitchenaid Ice Cream Maker) for 20-25 minutes then put in the freezer.
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