Belinda Harley's Rosemary 'Ice Cream' of Frozen Yogurt
View all recipes Published | September 2014
Taken from Belinda's Book - Roast Lamb in the Olive Groves
A dazzlingly white ‘ice cream’ made from Greek style yogurt. Simple to make and with a delicate astringency.
- 300g caster sugar
- 300ml water
- handful fresh rosemary leaves
- 800g Tims Dairy Greek Style Natural Yogurt
Put the sugar in a small saucepan, add the water and gently heat, stirring to dissolve, until you have a syrup.
Add the rosemary leaves and crush them into the sugar syrup with a wooden spoon, to release their oils; raise the temperature so that the syrup reaches boiling point and then lower the heat, to simmer gently for 5 minutes more. Remove the pan from the heat and allow the contents to infuse in the pan for at least 4 hours or overnight.
Put the sugar syrup through a sieve over a large bowl and discard the rosemary. Add the yogurt and stir to mix then chill.
Churn in an ice cream maker according to the manufacturer’s instructions.
Serve in solitary splendour in little white bowls, garnished with a rosemary sprig, with little shortbread or almond biscuits; or serve with some fresh strawberries or poached fruit.
Recipe from Roast Lamb in the Olive Groves by Belinda Harley (Hardie Grant, £25.00)
Photography: Jonathan Lovekin