Wednesday, August 18, 2010
Blueberry, Rosewater, Greek Yogurt Ice Cream......a nice dessert for these last days of summer!!
I like Greek yogurt, and I like to use it in every way that is possible. Since I bought my yogurt maker, I've been testing many recipes with this healthy and nutritious ingredient.
As it is still summer, I'm doing as many ice cream varieties as I can. The original recipe did not have Rosewater, but this time I try it with this fragrant and attractive ingredient, and I have to admit that it blew my mind. The combination has a very pleasing taste and aroma. Because I boiled it a little, it doesn't smell roses. Nevertheless, the combination of blueberries with rose water, along with the creamy Greek yogurt makes a delightful ice cream.
Here is the recipe:
400 grams of Blueberries
1 can of evaporated milk (cold from the fridge)
1/2 can of condensed milk (cold from the fridge)
4 spoons of sugar
2 spoons of Rosewater
500 grams of thick Greek yogurt
Place the blueberries in a pan at low to medium temperature, and cover them with the sugar. Once they start boiling, reduce the heat to minimum and distribute the rosewater on top. Let it boil at very low flame for one minute only. Turn it off, and let it cool.
In a blender, mix the evaporated milk with the condensed milk. Put this mix in a metallic container. Add the Greek yogurt, and mix it well. Then add the cook blueberries in a syrup that are cold, and mix it well. Transfer to your ice cream maker, follow its instructions and Enjoy!!