Wow, the next thing you know – it’s S-U-M-M-E-R. Just like that.
This weekend is on its best behavior and intends to make up for all the horrible weather we had throughout this so-called spring. It’s amazing, the temperatures jumped up to 30 degrees Celsius (about 90 degrees Fahrenheit) – in some places even higher – and as always, people already start lamenting about the heat… Anyway, we love it! And the best part about it is: Just yesterday, long awaited, dear friends from the US arrived (did they bring the perfect weather?) – a wonderful week lies ahead of us! The schedule couldn’t be more packed with good thoughts and great ideas, many of them food-related – go figure -, a few new places to visit and much much more ;)
Now that summer seems to have finally arrived, our craving for ice cream is at an all-time high. When we usually give in, a sorbet involving a good portion of sugar (for the molasses) is the typical choice. This time we thought of a healthier alternative, at least we talked ourselves into believing it. I guess it’s more a trade-off between sugar vs. fat. But really who cares – it’s ice cream!
Having our breakfast yoghurt with honey in the back of my head, I decided to throw in some honey for the sweetness and added both more finely ground as well as coarsely crushed pistachio. The ground one for the color and combined taste, the coarse ones for both looks and the effect when biting on them. No step by step instructions needed this time, it just couldn’t be any easier: Combine yoghurt, honey and pistachios (amounts can be adapted to one’s own taste) and freeze it. We have a older model of ice cream machine, one that requires to chill the bowl for at least a day in advance. Not very comfortable, but the “pro” machines are a) quite expensive and b) way too big to find a permanent residency in our kitchen. Our little amateur gadget does a pretty decent job after all.
I was quite surprised – positively surprised that is – by how quickly our little electrical friend produced the tasty ice cream. Sometimes we have to wait for 45 minutes and more (and it still needs additional time in the freezer), this time is was done in just 25min, with a perfect texture for scooping.
We finally added some extra honey for decoration. O. added some extra extra honey. ;)
Honey Yoghurt Pistachio Ice Cream
Recipe source: Own creation
Required time: preparation 5 min., chilling/ice cream machine: ~25min
Ingredients (serves 2-4):
400g greek yoghurt
50g ground /chopped (unsalted) pistachios
5 tbsp honey (or to your liking)