Fig, Honey & Ginger Frozen Yogurt –
Allergies Tip: Allergy Advice This dish contains the following allergens: Milk/Dairy Cooking mode When entering cooking mode - We will enable your screen to
Ingredients
- 135ml plain whole milk yogurt
- 200ml double cream
- 200ml whole milk
- 105g caster sugar
- 2 tsp vanilla extract
- 60g stem ginger in syrup, drained and finely chopped
- 4 small ripe figs, chopped
- 3 tbsp honey
- 4fl. oz plain whole milk yogurt
- 7fl. oz double cream
- 7fl. oz whole milk
- 3oz caster sugar
- 2oz stem ginger in syrup, drained and finely chopped
- Large bowl
- Whisk
- Step 1 In a large bowl, whisk together yogurt, cream, milk, sugar and vanilla until sugar is dissolved.
- Step 2 Add ginger, figs and honey to bowl and whisk until mixture is fully combined.
- Step 3 Pour base into an empty CREAMi Deluxe Tub up to the MAX FILL line. Place storage lid on tub freeze for 24 hours.
- Step 4 Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
- Step 5 Select TOP, FULL, or BOTTOM, then use the dial to select YOGURT an press dial to begin processing.
- Step 6 Once processing is complete, add mix-ins or remove yogurt from tub and serve immediately.
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