Lime and Cardamom Buttermilk Frozen Yoghurt
Inspired by techniques from King Arthur Baking.
A sophisticated frozen yoghurt with bright lime juice and aromatic cardamom. Smooth, tangy and beautifully perfumed.
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Method
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Equipment
- ice-cream maker
- vegetable peeler
- small saucepan
- small bowl
- large bowl
- bowl of iced water
- 4000 ml saucepan
- whisk
- sieve
- freezer container
- baking paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 248 kcal |
| Protein | 4.8 g |
| Carbohydrate | 35.6 g |
| of which sugars | 32.9 g |
| of which free sugars | 28.3 g |
| Fat | 10.6 g |
| of which saturates | 6.3 g |
| Fibre | 0.1 g |
| Salt | 0.37 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Lime syrup
- 120 ml fresh lime juice (3-4 limes; peel the zest of 3 in wide strips first)
- 35 g caster sugar
Base
- 170 g strained plain Greek yoghurt
- 120 ml buttermilk
- 350 ml whole milk 2 tbsp for the slurry
- 2 tbsp cornflour (14 g)
- 57 g cream cheese, softened
- 130 g caster sugar half with the cream cheese, half in the pan
- 1.5 g fine sea salt or table salt about ¼ tsp
- 120 ml double cream
- 78 g light corn syrup or glucose syrup
- 3 lime zest strips (from above)
- ¼ tsp ground cardamom
- 1
Syrup. Simmer 120 ml fresh lime juice with 35 g caster sugar until the sugar dissolves, then cool.
- 2
Base. Mix 170 g strained Greek yoghurt and 120 ml buttermilk together; stir 2 tbsp milk with 2 tbsp cornflour to a smooth slurry.
- 3
Cream. Whisk 57 g cream cheese, half of 130 g caster sugar and ¼ tsp fine salt until smooth, and prepare an ice bath.
- 4
Custard. Bring the remaining milk and sugar, 120 ml double cream, 78 g light corn syrup or glucose syrup and the lime zest strips to a rolling boil; simmer for 4 min. Off the heat, whisk in the cornflour slurry and boil again, stirring, for about 1 min until slightly thick.
- 5
Combine. Whisk the hot custard gradually into the cream cheese mixture, then whisk in the yoghurt mix, lime syrup and ¼ tsp ground cardamom.
- 6
Cool. Stir the mixture over the ice bath until cold, about 30 min.
- 7
Churn. Strain into the ice-cream maker and churn until thick.
- 8
Freeze. Pack into a container, press baking paper on the surface, cover and freeze for at least 4 h; keeps for 2 months.
Storage
Store in a sealed freezer container for up to 2 months.
