This make-ahead no-churn ice cream recipe uses yogurt and is similar in texture to a semifreddo, making it a perfectly easy and healthy summer ice cream alternative. Our version is flavored with fresh local elderberry syrup. You can replace the yogurt with whipped cream and add any fruits, veggies, nuts, or other solids to the mix right before freezing.
- 3 oz egg whites
- 4 oz sugar
- 1.5 oz elderberry syrup
- 3 oz milk
- 1 oz yogurt
Whip the egg whites to medium peaks.
Separately, cook the sugar and elderberry syrup together until 240F.
Stream the syrup into the whipping egg whites and allow to whip until thick and glossy, and the bowl is cool to the touch.
In a large bowl, combine the milk and yogurt until completely uniform .
Whisk and fold the dairy with the meringue until you have a very even mixture.
Mold as desired and freeze completely.