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Goats yoghurt and honey ice cream with beetroot drizzle

By February 08, 2019 ,

This ice cream was inspired by a trip to BAK restaurant in Amsterdam late last year, they had a goat ice cream on their menu which tasted divine. I did ask for the recipe but they never gave it to me so I decided to try and replicate a version for myself. I decided to go for honey as the sweetener as it works well with goats cheeses and yoghurt. The result is a tangy ice cream with a soft deep honey flavour. The beetroot drizzle compliments it nicely. Beets are out of season now but shop bought beetroot juice will work just as well. 



300ml full fat goats yoghurt
100ml full fat cream
100g honey
10g cornflour mixed with 20ml full fat milk

Heat the cream, honey and milk (not the cornflour) in a pan until just before boiling point 
Add the cornflour mix and keep stirring for about 5 minutes
Take off the heat and allow to cool
Once cooled add the yoghurt and stir well to combine
Allow to sit in the fridge for a minimum of 4 hours or preferably overnight
Set up your ice cream maker and switch on and get the paddle running
Add the ice cream mix and churn until ready


Beetroot drizzle
Juice of 1 beetroot or 150ml beetroot juice reduced in a pan over a high heat until it is thick and sryupy
Allow to cool before pouring over the ice cream


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