This week’s wonderfully delicious #icecreamwednesday post comes from my friend Leila Dukes. Leila’s long been considering setting up her own food blog. Please join me in encouraging her to do just that!
I considered using the phrase “guilt-free” in the name of this recipe, but I don’t believe that an ugly emotion like “guilt” should ever be associated with food.
I never feel guilty about enjoying any food (it’s all about balance, baby – bring on the cheeseboard now and I’ll work it off tomorrow!) but this combination of creamy yoghurt, tasty plums, real vanilla, fragrant earl grey and just a little sugar can only be a good thing. It’s refreshing and fruity rather than overly sweet; I even had it for breakfast on a particularly hot & stuffy morning.
The origins of this recipe came from this ice cream recipe from Morfudd Richards that the Indy published a couple of years ago. I’ve tweaked it a little – mainly by replacing the cream with more Greek yoghurt, to make it lighter and fresher and because I almost always have yoghurt in the fridge but hardly ever have cream.
Plum & Earl Grey Frozen Yoghurt
- 600 g plums (6-7 medium sized - I had almost 15 baby ones!)
- 1 vanilla pod
- 100 g caster sugar
- 1 Earl Grey teabag
- 150 ml water
- 150 g Greek yoghurt (plus a couple of extra spoons for luck)
Wash the plums, cut in half and remove the stones. Place cut-side down in a wide, shallow pan (make sure it’s well-washed; you don’t want any lingering whiffs of onion/garlic to ruin your fro-yo).
Split the vanilla pod along its length, scrape out the seeds and bung the whole lot in with the plums. Add the caster sugar, tea bag and water and heat until you get a few bubbles.
Let the sugary syrup bubble gently for 15-20 minutes to get the flavour from the vanilla pod & tea bag. Turn the plums halfway through to make sure the fruit is completely softened.
Pick out the tea bag and the vanilla pod (I stuck my vanilla in a jam jar of sugar to make some flavoured sugar) and blend the plums along with the syrup until smooth. Let the plum mixture cool down in the fridge for a bit.
When the plum mixture has cooled, mix in the Greek yoghurt and put in an ice cream maker to churn (or pour into a plastic container and freeze, removing the container every couple of hours to beat out any ice crystals).
Because this is a frozen yoghurt, it sets quite firm so take it out of the freezer for 10 minutes or so before you want to scoop.
I like this on its own or with a few crushed Amaretti biscuits sprinkled on top.