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Yogurt Recipe
Alain Labrie, La table du chef, Sherbrooke, Québec
Alain Labrie, La table du chef, Sherbrooke, Québec
Flavors of the Eastern Townships
Total time: more than 2 hours

Prep. and cooking time: Under 30 minutes
Freezing time: At least 2 hours

Difficulty: Easy
Chef's Note

This is a less sweet ice 'cream' that I make to garnish my dessert soup, a kind of poached rhubarb compote, and which accentuates its nice fresh quality. You can also use it as is, served in sundae dishes with fruit.

- 250 ml (1 cup) plain yogurt

Crème anglaise
- 1 liter (4 cups) warm milk
- 12 egg yolks
- 100 g (1/2 cup) sugar

 Preparation 1 - Crème Anglaise

  1. Use a double boiler, or else a bowl which you can place over a saucepan containing water;
  2. place the eggs and the sugar in a bowl or the upper part of the double boiler; whisk until the mixture becomes pale in colour and drops from the whisk in a ribbon when the whisk is lifted up;
  3. slowly add in the milk; whisk constantly and remove from the heat as soon as the mixture shows the first signs of boiling;
  4. strain.

Making the Ice 'Cream'

  1. Once the crème anglaise is done, add 250 ml yogurt;
  2. pour the mixture into an ice-cream maker and proceed as for ordinary ice cream;
  3. or pour into a container which has been chilled in the freezer; return it to the freezer; mix well after one hour.
More recipe ideas

Photo : MSCOMM (interpretation)

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