You all know my slight obsession with Sprouted Kitchen by now. I've gone through their entire website and pinned my fair share of their recipes. This recipe for Greek Yogurt Ice Cream is another winner. It's cinnamony, a little tangy and the chunks of cookies make it oh-so-good. I know summer is over so it may not be "ideal" ice cream making conditions but I say forget that. Just crank up your heater and pretend.
Greek Yogurt Ice Cream
- 2 cups heavy whipping cream
- 2 cups whole milk
- 2 cups greek yogurt
- 6 large egg yolks
- 1 & 1/2 cups sugar (divided)
- 1 tbsp ground Saigon cinnamon (or regular)
- 2 cups freshly baked cookies
1) Bring the cream, milk and one cup of sugar to a simmer in a medium saucepan. Cook until sugar is dissolved and cream is just scalded. Turn of heat and let cool for a few minutes.
2) In separate bowl, whisk egg yolks and 1/2 cup sugar until light yellow. Now, add half a cup of the cream mixture into yolks to temper the eggs. Add this mixture to the saucepan and stir to incorporate. Turn the heat back on, stir frequently until it coats the back of a wooden spook. This is the custard base.
3) Put this back into mixing bowl. Add cinnamon and greek yogurt and whisk together. Let cool in fridge for at least half an hour or up to overnight.
4) If you're going to make your own cookies I do it right before I'm going to pour the custard into the ice cream maker. Bake your cookies until slightly underdone and still a bit gooey. Once baked, let cool on pan and cut into small chunks. Try not to let yourself eat four cookies. When they're cut into small pieces it's hard to tell.
4) Give the custard a good whisk right before you pour it in the ice cream maker. Now follow your ice cream makers directions. Add the cookie pieces about 5 minutes before the ice cream is done.
5) Once the consistency you like, transfer to a tupperware and freeze. Give it a few hours to firm up and enjoy!