When yogurt became ice cream. With honey.
When yogurt freezed became ice cream.
Home made with some honey in it.
Eaten with company that inspired me to make it.
Oh. And don’t forget.
Don’t hesitate to eat it in various ways.
In the shadow, in the sun, at the balcony, at your garden, on a chair, on your couch, night or day, after a nap, with cookies, plain, with extra honey on top, with jam, with walnuts, with fruits, on a cone, from a bowl, with a spoon straight from the freezer.
Complete what’s missing.
From Efi Papadopoulou, Vima Gourmet magazine
1 lt ice cream
- 400 gr strained yogurt light
- 200 gr fresh full fat milk
- 100 gr sugar
- 2 tbsp honey
- Mix all the ingredients into a bowl with a spoon.
- Pour the mixture into the ice cream maker and let it be, let it be!
- Enjoy it!
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