
Greek Yogurt Ice Cream
Ingredients
- 360 g of Greek yogurt (strained)
- 1 can of condensed milk
- 250 ml water
- 250 ml cream milk
- 1 ½ tablespoon of gelatin (powder)
- a touch of vanilla
Directions
Place the water in a large kettle, add the gelatin, and allow to sit for a few minutes. Place the kettle in a larger pot with boiling water (bain-marie) and stir the mixture until the gelatin dissolves completely.
Add the condensed milk, yogurt, vanilla, and the gelatin mixture into an ice-cream bowl and stir with a whisk until it becomes frothy. Leave the mixture in the freezer for 7-8 hours stirring again with the whisk two to three times during this period to increase the froth.
Add the condensed milk, yogurt, vanilla, and the gelatin mixture into an ice-cream bowl and stir with a whisk until it becomes frothy. Leave the mixture in the freezer for 7-8 hours stirring again with the whisk two to three times during this period to increase the froth.