4 cups dripped yogurt (I used yogurt made with whole milk – I strained it for about six hours)
3/4 cups honey
1 tsp peppermint extract
Whisk all ingredients together until creamy. Pour into ice cream maker container. Chill in refrigerator for about an hour.
Churn yogurt according to manufacturer directions. I churned mine for about thirty minutes. Store in air tight container in freezer. This makes about two pints.
Latest posts by Sherry Lipp (see all)
- Getting Started on SCD Part 5: Illegal and Legal Foods – Meat and Cheese - April 23, 2017
- SCD Recipe: Cilantro Lime Brined Turkey Breast Cutlets - March 28, 2017
- Getting Started with SCD Part 4: The Emotional Side - March 9, 2017