1 liter whole milk Greek yogurt
200mL heavy cream
1/2c raw honey
2 pinches nutmeg
Crushed pistachio
Optional pomegranate juice for color
Place all ingredient except pistachio and pomegranate into ice cream maker and blend until smooth and stiff consistency. If adding pomegranate juice, add with about 5 minutes to go for a swirly sunset look.
Freeze overnight.
Pistachio and honey drizzle as garnish. Serve with figs and berries
Comments
Post a Comment