Posted on December 15th, 2014
So today marks the grand and momentous occasion that was my first day of work. EVER. For the rest of the week I will be working as an intern at a PR company. It’s all very exciting and I’m feeling rather independent. And so I take the first few baby steps of networking as I venture into a my dream. A dream that will hopefully evolve into a career as a food editor at a travel magazine.
But that’s not the main purpose of this post. The real reason I’m furiously tapping at my keyboard is that today I made ice cream. Yes that’s right. We bought a very cute little ice cream maker and today my deep craving for ice cream was finally satisfied. A completely sugar-free-melt-in-your-mouth-yummy-scrumptious-heavenly honey and cinnamon frozen yogurt. YUM.
In a bowl mix together: 110 ml full cream milk, 50 ml double thick Greek yogurt, 2 tablespoons of honey, 1 teaspoon vanilla essence and a dash of cinnamon. Chill in the fridge until cooled to 5-10 degrees C. Churn in an ice cream maker for 20 to 30 minutes or until the ice cream has formed.
This only makes a small amount as that is all my ice cream maker can hold. But feel free to double the recipe as you wish.