Honey Ginger FroYoJuly 3, 2010
During my Californian adventure, I stayed with some friend in San Francisco. They recently acquired an ice cream maker. Friday — while they were at work…ssssshh! — I made them some honey ginger frozen yogurt just because I could. I honestly had no idea how it would come out, but it was a nice tangy yogurt with a ginger kick that would go perfectly with all those peaches that seem to be in season right now.
You will need…
- 6 T honey
- 8 T water
- 2 inches fresh ginger, finely grated
- 1 container (~17 oz) plain Greek yogurt (I used Fage 2%)
- 2 containers (6 oz each) vanilla yogurt (I used Brown Cow, cream top)
- 1/2 t ground ginger (or less, to taste)
- 1/8 t ground nutmeg
- 1/8 t ground allspice
- 1/8 t ground cardamom
- 1/2 t almond extract, scant
- 1 t vanilla extract, scant
- 1/4 c crystallized ginger, chopped
- In a small, heavy saucepan, bring the honey, water and fresh ginger to a boil. Reduce heat and allow to simmer for about 10 minutes. Go longer for a more intense fresh ginger flavor. Remove from heat and allow to cool at least 5 minutes before adding to the yogurt.
- In a large mixing bowl, combine the yogurts. Whisk in the spices and extracts. Whisk in the honey-ginger syrup, tasting along the way till you get the right flavor profile for you!
- Chill the mixture for about an hour (This will help it freeze more consistently).
- Prepare according to your maker’s directions, adding in the chopped cyrstallized ginger in the last five minutes or so. If you try to add it in at the beginning, the ginger will just sink to the bottom, so be sure to wait till you are near the end.
- If you want slightly sweeter froyo, add in some honey straight to the mixer and it will “swirl” in alongside your chopped ginger. If you want harder froyo, just pop it into an airtight container and freeze for up to 2 hours. If it ends up too hard, allow it to thaw slightly in the fridge before serving.