With summer right around the corner, we've decided to revisit some of our favourite recipes from our last Summer Annual, contributed by our very own food enthusiast, Douk Konstantaras.
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INGREDIENTS
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1 ½ cans of coconut milk
3 cups plain Greek style yoghurt
2 tsp vanilla essence
1 tsp vodka (optional- keeps it from being icy)
1 ½ cups honey
¾ tsp sea salt
Juice of ½ a lemon
1 tbsp thyme leaves
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METHOD
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PLACE all ingredients in a bowl except the thyme leaves,
and only use ½ cup of honey to start with
STIR to combine
POUR into an ice cream maker.
AT the end of the blending process, add the other
half of the honey and turn it off
TRANSFER to a dish and freeze for three hours
IN another pan, combine the last half of honey with 2 tbsp
water and thyme leaves, and warm through on low heat
TAKE the ice cream out of the freezer and let stand for 10 minutes
before serving. Drizzle with the honey thyme mixture to finish
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