I now wonder why I was worrying about the prospect of churning frozen desserts in a country (i.e. Greece) not known for fresh dairy products (i.e. milk and cream). To date, I’ve successfully tried non-dairy granitas (strawberry-rosé), Italian meringue-stabalised black currant sorbet and its relation, gooseberry spoom which is defined by its even greater quantity of Italian meringue. And, now here is a frozen yoghurt – definitely one dairy product the country excels in.
This is one of the easiest recipes I can think of – just mix and churn. No cooking is involved as there is in making custards for gelato or simple syrup for sorbets or even granitas. In fact, the clean-up of the food processor and ice cream churn takes more time and effort than the mixing.
This recipe is only limited by what tastes pair with the natural tanginess of the main ingredient – yoghurt. I’ve paired it here with apricot.
Apricot Frozen Yoghurt
I used my homemade apricot jam, which was not too sweet and laden with fruit. But, use whatever good-quality, fruit-heavy jam you like as the recipe is adaptable. I would think that most stone fruits (peach, plum, nectarine, and possibly even cherry) would have the requisite pectin and fruit fibre and also go well with yoghurt.
- 500g thick Greek full-fat yoghurt
- 300g apricot jam, preferably homemade (with a high fruit percentage)
- 80ml (1/3 cup) honey
- Juice from 1/2 lemon
Purée the jam, honey and lemon juice. Add the purée to the yoghurt and whisk until smooth. Churn in the ice cream machine. Freeze for at least 4 hours, preferably over night. To serve, let it sit at room temperature about 15 minutes before scooping.