Honey + Ginger Frozen Yogurt
makes about 1 quart
1 quart whole milk yogurt - I use goat milk
1/2 teaspoon ground ginger
1 tablespoon grated fresh ginger
3/4 cup honey
2 teaspoons vanilla extract
Ensure your ice cream freezer core is ready and waiting in the freezer - we use a Kitchenaid churn attachment and freeze it a minimum of 24 hours before use in our deep freezer.
It’s a good idea to freeze your storage container in advance as well - choose a sturdy container with a lid.
Line a fine mesh strainer in a double layer of cheese cloth and place in a medium bowl. Scoop in yogurt and let drain 12 hours or overnight in the refrigerator - until at least 1 1/4 cup whey has drained off.
Save 1/3 cup whey and discard the remainder. Return the strained yogurt to the bowl.
In a small microwave-safe bowl, heat the whey in the microwave 30-45 seconds. Stir in both gingers and let steep 5 minutes.
Whisk honey and vanilla into yogurt. Push whey-ginger mixture through fine sieve into the yogurt bowl and press to get all the liquid through. Whisk until entirely smooth and return to refrigerator to chill 1-3 hours, or until mixture reaches 40 degrees.
Churn according to your equipment’s directions until the mixture has the texture of soft serve ice cream and registers about 20 degrees. Scoop out into your storage container and freeze overnight until hard.