Orange Cream Frozen Yoghurt
Inspired by techniques from Serious Eats.
Bright orange juice and zest whisked into yoghurt for a frozen yoghurt that tastes like an orange ice lolly with cream.
Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- citrus juicer
- fine grater
- mixing bowl
- whisk
- instant-read thermometer
- lidded freezer container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 122 kcal |
| Protein | 1.9 g |
| Carbohydrate | 25.9 g |
| of which sugars | 24.7 g |
| of which free sugars | 22.5 g |
| Fat | 1.6 g |
| of which saturates | 1 g |
| Fibre | 0.2 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Frozen yoghurt
- 370 g full-fat plain yoghurt
- 360 ml fresh orange juice (about 4 large oranges)
- 1 tbsp finely grated orange zest
- 150 g caster sugar
- 1 tbsp lemon juice, or to taste
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1
Whisk. Whisk 370 g full-fat plain yoghurt, 360 ml fresh orange juice, 1 tbsp finely grated orange zest and 150 g caster sugar in a mixing bowl until the sugar is completely dissolved.
- 2
Season. Add 1 tbsp lemon juice and ¼ tsp fine salt a little at a time until the sweet and tart flavours are balanced to your taste.
- 3
Chill. Chill the mixture in an ice bath or fridge until it reaches 4 °C or colder.
- 4
Churn. Pour the chilled mixture into your pre-frozen ice-cream maker bowl and churn until thick and creamy.
- 5
Freeze. Transfer the mixture to a lidded freezer container and freeze for at least 4-5 h before serving.
Storage
Keep in a lidded container in the freezer up to 5 days and soften 10-15 min at room temperature before scooping.
