Frozen yoghurt

This frozen yoghurt recipe from Alyn Williams makes a splendid alternative to ice cream - it's lower in fat, has a fresher flavour with a hint of honey, and does not require an ice cream maker to make.

First published in 2015
discover more:

Ingredients

Metric

Imperial

Method

1
Place the sugar and water in a saucepan and bring to the boil while whisking continuously until the sugar has dissolved. Pour the syrup into a bowl and set aside
  • 100ml of water, cold
  • 100g of caster sugar
2
Combine the yoghurt, honey and crème fraîche in a mixing bowl, then whisk in the sugar syrup. Pass through a sieve into a plastic container and freeze
3
Using a large metal spoon, stir the mixture every half an hour for around 3 hours until frozen
First published in 2015
DISCOVER MORE:

Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more