I highly recommend that you make this ice cream soon. If you don’t have the equipment, buy an ice cream maker now. After an entire year of experimenting with different ice cream recipes and techniques (thanks, guys), I think I’ve finally found my favorite recipe: a Greek yogurt ice cream from the June 2010 issue of Bon Appetit. What sets this stuff apart from the rest? First, it’s only got four ingredients: equal parts Greek yogurt and heavy cream with powdered sugar and lemon juice. That’s it. No stirring custards, tempering eggs, and straining; no cooling overnight. A batch will be ready from start to finish in about 20 minutes (though the recipe recommends an hour in the freezer to “cure”). The result is a smooth, silky, and delightfully tart ice cream that seems to scream out for tiny ripe strawberries. I have a sneaking suspicion that a hearty dollop melting on a grilled peach or a warm mound of blackberry cobbler might be pretty amazing, too. I’d have to say this might just be official ice cream for summer! — Megan B. Click for Greek yogurt ice cream!
Greek Yogurt Ice Cream
(Adapted from Restaurant As by Bon Appetit)
1 1/4 cups powdered sugar
1 cup whole milk Greek-style yogurt
1 cup heavy cream
2 1/2 tbs lemon juice
Whisk all the ingredients together until smooth and pour into your ice cream maker according to directions. Once ice cream is churned, transfer it to a lidded container. Cure in the freezer for at least an hour before serving.