Greek Yogurt White Wine Ice Cream

Why ice cream in January? Because weather in Vegas is great and I just got an ice cream maker for Christmas! Hear some of the things I’ve learned about the science of making ice cream in episode #71 of the Beta Sandwich Science Podcast. It’s amazing that all the ingredients and steps in making ice cream serve a specific purpose in making a delightfully creamy frozen treat.

Next, enjoy this delicious frozen greek yogurt “ice cream” flavored with dry white wine and a splash of lemon juice. (recipe found on serious eats, one of my favorite places to find cooking tips and recipe ideas). Like they say, the fatty and tangy Greek yogurt brings out the floral, honey, and citrus notes of dry white wine the way that a splash of water can “open up” a scotch or bourbon.

Typically, egg yolks are a helpful addition in ice cream recipes because they help to emulsify the base. In the case of Greek yogurt ice cream, the high protein content of the yogurt sufficiently emulsifies the mixture. The result is silky, tangy, and sweet. Enjoy!

-2 cups full fat plain Greek Yogurt (I used 500g of Fage Total)
-3/4 cup sugar
-3/4 cup dry white wine
-lemon juice and salt to taste

1. Whisk together wine, yogurt, and sugar in a large mixing bowl until the sugar dissolves and ingredients are well incorporated.

2. Add lemon juice and salt 1/4 teaspoon at a time to adjust the flavor to your liking.

3. Process in an ice cream maker according to device instructions. (Approximately 15 minutes)

4. Dish up right away as soft serve frozen yogurt or place in the freezer for a few hours to allow it to harden more.

Because of overrun, or the increase in volume of the ice cream mixture, this recipe easily serves 8. Check out the nutrition facts below:

This would be delicious with fresh berries. I don’t think I’ll be buying fro-yo from the store anymore. Homemade Greek yogurt ice cream is just so easy and GOOD! Next time I’ll play around with subbing some of the sugar for stevia; it should be great as long as it’s served soft. Fully freezing sugar free ice creams and frozen yogurts can make them very hard, but soft serve shouldn’t be a problem.


Patriotic Quinoa

Hello! Today I have a patriotic breakfast recipe for you. Enjoy this blueberry quinoa topped with greek yogurt and strawberries as a hearty breakfast or guilt-free dessert. The quinoa is packed with protein and fiber, while the berries provide a healthy dose of antioxidants. The creamy greek yogurt packs enough protein to keep you feeling satisfied until your next meal!
1 cup uncooked quinoa
2 cups water
3 cups frozen blueberries
2-3 packets stevia, to taste
1 tsp vanilla extract
1 container strawberries, sliced
3 cups vanilla greek yogurt (nonfat plain Fage + 3 tsp vanilla extract and 3 packets stevia stirred together)

1. Toast the quinoa in a hot, dry saucepan for about 3 minutes, stirring frequently. Add the water, bring to a boil, cover, and reduce to a simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and chill if desired.
2. When ready to serve the quinoa, defrost the frozen blueberries in a saucepan or in the microwave. You can add stevia and vanilla extract to the blueberries to enhance their flavor.
3. Serve 1/2 cup quinoa with 1/2 cup blueberries, 1/2 cup vanilla greek yogurt, and a few sliced strawberries. (Serves 6)

Nutrition per serving: 228 cal/ 37 g carb/ 16 g pro/ 2 g fat