Chai Frozen Yoghurt
The healthy-ish version of ice-cream
Equipment
- Ice Cream Maker
Ingredients
- 3 sachet Five Roses Chai Flavour Tea Latte
- 200 ml Full cream milk
- 500 mi Full cream plain yoghurt Sugar Free
- 1 tbsp Raw honey
- chopped almonds For serving
Instructions
- Place the freezer tank in the freezer for at least 8hrs. Although, I prefer to put mine in for around 24hrs. You shouldn't be able to hear fluid when you shake the tank.
- Mix the chai latte and milk together. Make sure there are no clumps.
- Add the yoghurt one cup at a time and fold through.
- Add the honey, fold through and taste for sweetness. The chai latte already has some sweetener in, you can leave the honey, but I really like the added flavour it adds. If you prefer your frozen yoghurt sweeter, add more honey. Also keep in mind that flavour doesn't carry well in cold food, the flavour should be enhanced at this stage.
- Place some cling wrap directly onto the mixture to prevent a 'skin' from forming in the fridge.
- Place in the fridge for around 3 hours or until very chilled.
- Remove the freezer tank from the freezer and assemble your ice cream maker.
- Switch on the machine and pour the mixture into the machine. Please read the notes below about your ice cream machine.
- Churn for 20-30min, or until the mixture has reached a soft-serve consistency.
- Use a scraper to eat the left-over out of the bowl (I promise you won't be able to resist).
- Dish into a freezer container and freeze.
- Remove from freezer to soften before serving with chopped almonds
Notes
This mixture is quite thick compared to other ice-cream mixtures. It is important though to make sure that the machine is moving when you add the mix. The mixture will start freezing the moment you add it to the freezer tank. If you insert the paddle after the mixture instead of before, the layer of the frozen mixture will get too thick and you run the risk of burning out the motor on your machine.
I only use Bonnie Bio's Biodegradable Cling Wrap.