Ginger and Turmeric Frozen Yoghurt
Inspired by techniques from America's Test Kitchen.
A warming golden frozen yoghurt infused with ginger and turmeric. The exotic spices create a sophisticated, earthy flavour.
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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 | 148 kcal |
| Protein | 3 g |
| Carbohydrate | 29.3 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
- 1½ tbsp finely grated fresh ginger
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 150 g caster sugar
- 3 tbsp golden syrup
- 1 g fine sea salt or table salt a pinch
- 1
Drain. Line a colander with three layers of muslin, set it over a bowl, add the 900 g yoghurt, cover and refrigerate for 8-12 h, until 300 ml of whey has dripped out.
- 2
Whey. Discard 180 ml whey from the drained liquid. Scatter 1 tsp gelatine over the 120 ml whey you kept, leave it 5 min, then microwave about 30 s, until it bubbles round the edge and the gelatine has melted.
- 3
Infuse. Stir 1½ tsp finely grated fresh ginger, 1 tsp ground ginger and 1 tsp ground turmeric 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 spiced whey until the sugar dissolves.
- 5
Chill. Chill in the fridge or over an ice bath for about 3 h to 4 °C or below.
- 6
Churn. Churn in the ice-cream maker for about 20 min to thick soft-serve.
- 7
Freeze. Freeze in an airtight container for about 2 h; keeps for 5 days.
Storage
Store in an airtight container in the freezer for up to 5 days.
