Alternative title is “or How I Learned to Stop Worrying and Love the Cali.” We received a mixer as a present when we got back into the country a couple of years ago and, while Jasmine has been using it for some time for baking, I decided to get in on the act. And what better way than with ice cream! After some experimenting, I found this recipe works the best both for my taste and the ice cream maker as the yogurt adds tang but there is still enough cream to get good mouthfeel and creaminess.
-2 cups heavy cream
-2 cups whole milk yogurt (PLAIN)
-1 teaspoon vanilla extract
-1/2 cup of sugar
-1/4 to 1 cup of chopped up fruit (strawberries or cherries are my favorites).
Mix 1/4 cup of sugar with the fruit and let macerate for 2+ hours. Mix all other ingredients and put aside in refrigerator. Mix the fruit mixture with the cream and immediately add to the ice cream maker. Wait for it to get firm, plus and additional 5 minutes because you are probably wrong and it will get more firm. Enjoy! It lasts about 3 days in the freezer before it gets hard so you’ll have to eat it sooner than that – for shame.