Fresh Ginger Frozen Yoghurt
Inspired by techniques from America's Test Kitchen.
A zingy frozen yoghurt with the warmth of fresh and ground ginger. Smooth, creamy and full of spiced ginger character.
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Method
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Equipment
- ice-cream maker
- colander or sieve lined with three layers of muslin
- large bowl
- cling film
- microwave-safe bowl
- fine sieve
- whisk
- instant-read thermometer
- airtight container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 147 kcal |
| Protein | 3 g |
| Carbohydrate | 28.9 g |
| of which sugars | 28.6 g |
| of which free sugars | 25.1 g |
| Fat | 2.5 g |
| of which saturates | 1.6 g |
| Fibre | 0.1 g |
| Salt | 0.21 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Frozen yoghurt
- 900 g plain whole-milk yoghurt
- 1 tsp beef gelatine powder
- 1 tbsp finely grated fresh ginger
- 1 tsp ground ginger
- 150 g caster sugar
- 3 tbsp golden syrup
- 1 g fine sea salt or table salt a pinch
- 1
Drain. Drain the 900 g yoghurt in a colander lined with three layers of muslin, covered in the fridge for 8-12 h until 300 ml whey has drained.
- 2
Whey. Discard 180 ml whey from the drained liquid. Sprinkle 1 tsp gelatine over the remaining 120 ml whey, stand for 5 min, then microwave for about 30 s until bubbling at the edges and dissolved.
- 3
Infuse. Stir both 1 tbsp finely grated fresh ginger and 1 tsp ground ginger into the warm gelatine, cool for 5 min, then strain through a fine sieve, pressing the solids.
- 4
Mix. Whisk 150 g caster sugar, 3 tbsp golden syrup, a pinch of fine salt, the drained yoghurt and the ginger whey until the sugar dissolves.
- 5
Chill. Chill in the fridge or over an ice bath to 4 °C or below.
- 6
Churn. Churn in the ice-cream maker for 25-35 min to thick soft-serve, about -6 °C.
- 7
Freeze. Freeze in an airtight container for at least 2 h; keeps for 5 days.
Storage
Store in an airtight container in the freezer for up to 5 days.
