Rum raisin creamy frozen yogurt

Rum and raisin frozen yogurt

To celebrate the hottest summer in many many years – or as far as my memories of London can stretch- I give you a lovely frozen yogurt embellished by a touch of  spirit! and a scatter of sultanas.

IMG_7415 Ingredients list:

  • Demerara sugar 200g
  • Water 150ml
  • Raisins sultanas 200g
  • Greek yogurt 1 L pot
  • Vanilla in “jelly” or vanilla bean, scraped
  • Dark rum

Make a syrup with 200g of sugar, two capfuls of dark rum and a small glass (150ml) of water. Melt all of the sugar and reduce the syrup a little bit but without getting to a boil: You do not want to get to a caramel ! Switch off : Throw the raisins in the pan and get them to soak the juice for a little while.
Leave to cool.

Mix a large tub of Greek yogurt (1L) with the cooled syrup and a small spoonful of vanilla jelly – I have just discovered this product and I love it: it’s great and easy to use in puddings and pastry, plus it lasts longer and there is less wastage than with vanilla pods. In the Uk, it is sold at Waitrose: try the Organic vanilla bean paste by Taylor and Colledge.

Beat the yogurt with a whisk, add some rum to taste and pour the mix into your ice-cream maker or just into a container and in the freezer.

The tangy yogurt complements the rum and vanilla flavour so well I do not know why I had not thought of it earlier… This frozen yogurt is delicious and goes very well with fresh brownies. This is indeed how I served it last night to friends from Spain on a very hot summer evening in London… But this week-end, should the nice weather continue to hold, I am heading to West Wittering, my favourite British beach… See you on Monday!

I scream for Ice scream! except that's a yogurt...

I scream for Ice cream! Except that’s a yogurt…

 

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