8 oz (225 g) plain cottage cheese
125 ml (4 fl oz) thick plain yogurt
2 tbsp (30 ml) clear honey
125 ml (4 fl oz) thick plain yogurt
2 tbsp (30 ml) clear honey
method
1. Sieve the cheese into a bowl. Gently stir in the yogurt and honey.
2. Spoon into a suitable container for freezing, allowing at least 2.5 cm/1 inch headspace. Leave to stand for 30 minutes.
3. Cover the container closely and freeze for 1 hour, or until crystals appear around the edge of the mixture.
4. Beat the mixture until smooth, scraping off any crystals.
5. Replace the cover and freeze for 2 hours until firm.
6. Return the freezer to the normal setting.
7. If left in the freezer, the ice cream will get progressively harder.
8. To obtain the right consistency it will need to be thawed for 2 - 4 hours at room temperature, then returned to the freezer for about 30 minutes.
2. Spoon into a suitable container for freezing, allowing at least 2.5 cm/1 inch headspace. Leave to stand for 30 minutes.
3. Cover the container closely and freeze for 1 hour, or until crystals appear around the edge of the mixture.
4. Beat the mixture until smooth, scraping off any crystals.
5. Replace the cover and freeze for 2 hours until firm.
6. Return the freezer to the normal setting.
7. If left in the freezer, the ice cream will get progressively harder.
8. To obtain the right consistency it will need to be thawed for 2 - 4 hours at room temperature, then returned to the freezer for about 30 minutes.
serving amount
serves 4
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