California raisin and brown bread frozen yogurt
Prep:
10 mins
Cook:
15 mins
Serves:
750ml
method:
For the toasted crumb
1
Preheat the grill to medium.
2
Add the dark wholemeal bread to a food processor and blitz until a fine crumb.
3
Spread the crumbs out evenly on to a large baking sheet and toast under the preheated grill for 2-3 minutes, turning them regularly so that they are evenly toasted, leave to cool.
For the frozen yogurt
4
Add the egg yolks, treacle and vanilla extract to a medium mixing bowl. Using a hand-held electric whisk or stand mixer, whisk for 1-2 minutes until pale and fluffy.
5
Heat the skimmed milk for 1 minute in a small saucepan until just boiling, pour over the whisked egg yolks, continue to whisk until well incorporated and cooled slightly.
6
Stir in the Greek yogurt, buttermilk and the toasted breadcrumbs, reserving 20g of the breadcrumbs for serving.
7
Pour the mixture into an ice cream machine to churn, towards the end of freezing, add the raisins, reserve 20g of raisins for serving.
8
Alternatively, if you don’t have an ice cream machine pour the mixture into a plastic lidded container and freeze. Remove the container every 20-30 minutes and whisk vigorously to break up the ice crystals and return to the freezer. Repeat this process until the frozen yogurt is smooth and evenly frozen adding the raisins towards the end of freezing.
To serve
9
Remove the frozen yogurt from the freezer 10 minutes before serving to allow to soften slightly.
10
Spoon into serving bowls and sprinkle with the reserved toasted breadcrumbs and a few reserved raisins.
ingredients:
For the caramelised crumbs
120g dark wholemeal bread
For the frozen yogurt
- 100ml skimmed milk
- 300ml buttermilk
- 100g California raisins
- 5 large egg yolks
- 1 tbsp treacle
- 1 tsp vanilla extract
- 400ml 0% Greek yogurt
