Method

In a metal mixing bowl, add the honey to the yoghurt. It should taste just a little sweeter than if you were going to eat it by itself.

If you can find a metal bowl small enough to fit in your freezer, great, if not any bowl will do.

Put your bowl in the freezer and leave for 30 mins.

Take the bowl out and give the yoghurt a good whisk, you can do this with and electric whisk.

Put back in the freezer and repeat every 30 mins for three hours.

It will be ready to serve after that time. You can let it freeze solid to use another day but you will need to let it thaw, in the fridge for 30 mins before you can scoop it.

Serve with a little honey drizzled on top.

Notes

This is the basic method for freezer churned ice cream. The idea of the constant whisking is to stop large ice crystals forming as they give the ice cream a rough feel on your tongue. The smaller the crystals, the smoother the texture.

The beauty of using Greek style is that it has a higher cream content than other yoghurts. Do not try this with low fat yoghurt, you will get a very icy, gritty result.

You can also use this method with custard based ice creams, it works well but will give a denser ice cream than their machine churned counterparts.

You should always remember that cold food doesn’t taste as strong as hot food so when sweetening the yoghurt, it should taste a little too sweet.

This is food for thought; if you ever have an ice cream that you think is too sweet when cold imagine how sickly it would be if it had thawed. The same goes for fizzy drinks, have you ever tasted one at room temperature? If you do, you will think twice about drinking them again, even when chilled.