Fresh Ginger Frozen Yoghurt
By Joe
Source: America's Test Kitchen.
A zingy frozen yoghurt with the warmth of fresh and ground ginger. Smooth, creamy and full of spiced ginger character.
Always check the labels of the products you use.
Method
- 1
Drain. Drain the 900 g yoghurt in a colander lined with three layers of muslin, covered in the fridge for 8-12 h until 300 ml whey has drained.
- 2
Whey. Discard 180 ml whey from the drained liquid. Sprinkle 1 tsp gelatine over the remaining 120 ml whey, stand for 5 min, then microwave for about 30 s until bubbling at the edges and dissolved.
- 3
Infuse. Stir both 1 tbsp finely grated fresh ginger and 1 tsp ground ginger into the warm gelatine, cool for 5 min, then strain through a fine sieve, pressing the solids.
- 4
Mix. Whisk 150 g caster sugar, 3 tbsp golden syrup, a pinch of fine salt, the drained yoghurt and the ginger whey until the sugar dissolves.
- 5
Chill. Chill in the fridge or over an ice bath to 4 °C or below.
- 6
Churn. Churn in the ice-cream maker for 25-35 min to thick soft-serve, about -6 °C.
- 7
Freeze. Freeze in an airtight container for at least 2 h; keeps for 5 days.
Storage
Store in an airtight container in the freezer for up to 5 days.
Free sugars
25.1 g per serving
50.2 % of the 50 g daily maximum · 100.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- colander or sieve lined with three layers of muslin
- large bowl
- cling film
- microwave-safe bowl
- fine sieve
- whisk
- instant-read thermometer
- airtight container
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 147 kcal |
| Protein | 3 g |
| Carbohydrate | 28.9 g |
| of which sugars | 28.6 g |
| of which free sugars | 25.1 g |
| Fat | 2.5 g |
| of which saturates | 1.6 g |
| Fibre | 0.1 g |
| Salt | 0.21 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
