Frozen Yogurt
Lactase has changed my life. I'm still a little iffy with dairy, so leave it to special occasions, but those occasions are just that little more special now. For this recipe to work you'll need to obtain some lactase, from a chemist, they are expensive little bottles but they last a while.
I adapted this recipe from a french vanilla ice cream recipe. You could easily substitute the yogurt for milk and revert back. Whilst I use a thermomix, there is no reason you couldn't make the recipe with a food processor and a stove. An ice cream maker would simplify things a lot, take out most of the churning steps, but if you have a little patience it's worth the wait.
Ingredients
4 egg yolks
500 grams of frozen yogurt (either shop bought lactose free, or converted to lactose free using lactase drops 24 hours before beginning recipe)
260 grams of sugar (I usually cut it down quite a bit but it doesn't freeze as well)
1 tablespoon of vanilla
500 grams of lactose free cream (either buy the Liddels brand from the long life section, or convert using lactase drops, I use extra drops for cream)
Casein Free Adaptation
It won't be as creamy, but still delicious. Simply buy 1 litre of A2 yogurt, convert it to lactose free using the drops, then use 500 grams of yogurt for both steps instead of the cream.
Method
1. Cook all of the ingredients except for the cream, (or 500 grams of the A2 yogurt) in the Thermomix for 5 minutes, on 80 degrees at speed 4. Alternatively, cook over medium heat in a saucepan constantly stirring.
2. Freeze for up to four hours in the container you will use to store your ice cream. (No need for a lid at this stage)
3. Break up and blend for 30 seconds on speed seven in a thermomix, or until it looks like thick soft serve in a food processor.
4. In the Thermomix add the butterfly and the remaining cream/yogurt and blend on speed four until combined. (You could use an egg beater/or a mix master to get the same result TM free)
5. Return to the tray and freeze for 10-12 hours.
6. Re churn and refreeze for an additional 10 hours. You may have to repeat this step once more if you haven't used much sugar. Alternatively serve approximately three or four hours after step six, it will be nice and creamy. :)
As I said an Ice Cream maker will simplify this recipe, and you'll need to play it by ear with the re-churning. You can always remove the ice cream from the freezer ten minutes before serving to let it soften, but if you want that shop bought always soft feel you'll need to go the extra mile, or add some alcohol/gelatin to prevent it from setting.
Sorry I have no pretty pictures, it will have to wait until I'm more organised. Just imagine, there is a photo of attractively arranged creamy frozen yogurt. Which basically just looks like ice cream, and tastes like ice cream with more tang.
Lactase has changed my life. I'm still a little iffy with dairy, so leave it to special occasions, but those occasions are just that little more special now. For this recipe to work you'll need to obtain some lactase, from a chemist, they are expensive little bottles but they last a while.
I adapted this recipe from a french vanilla ice cream recipe. You could easily substitute the yogurt for milk and revert back. Whilst I use a thermomix, there is no reason you couldn't make the recipe with a food processor and a stove. An ice cream maker would simplify things a lot, take out most of the churning steps, but if you have a little patience it's worth the wait.
Ingredients
4 egg yolks
500 grams of frozen yogurt (either shop bought lactose free, or converted to lactose free using lactase drops 24 hours before beginning recipe)
260 grams of sugar (I usually cut it down quite a bit but it doesn't freeze as well)
1 tablespoon of vanilla
500 grams of lactose free cream (either buy the Liddels brand from the long life section, or convert using lactase drops, I use extra drops for cream)
Casein Free Adaptation
It won't be as creamy, but still delicious. Simply buy 1 litre of A2 yogurt, convert it to lactose free using the drops, then use 500 grams of yogurt for both steps instead of the cream.
Method
1. Cook all of the ingredients except for the cream, (or 500 grams of the A2 yogurt) in the Thermomix for 5 minutes, on 80 degrees at speed 4. Alternatively, cook over medium heat in a saucepan constantly stirring.
2. Freeze for up to four hours in the container you will use to store your ice cream. (No need for a lid at this stage)
3. Break up and blend for 30 seconds on speed seven in a thermomix, or until it looks like thick soft serve in a food processor.
4. In the Thermomix add the butterfly and the remaining cream/yogurt and blend on speed four until combined. (You could use an egg beater/or a mix master to get the same result TM free)
5. Return to the tray and freeze for 10-12 hours.
6. Re churn and refreeze for an additional 10 hours. You may have to repeat this step once more if you haven't used much sugar. Alternatively serve approximately three or four hours after step six, it will be nice and creamy. :)
As I said an Ice Cream maker will simplify this recipe, and you'll need to play it by ear with the re-churning. You can always remove the ice cream from the freezer ten minutes before serving to let it soften, but if you want that shop bought always soft feel you'll need to go the extra mile, or add some alcohol/gelatin to prevent it from setting.
Sorry I have no pretty pictures, it will have to wait until I'm more organised. Just imagine, there is a photo of attractively arranged creamy frozen yogurt. Which basically just looks like ice cream, and tastes like ice cream with more tang.
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