John Myers
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Greek Yogurt Ice Cream with Ouzo and Pistachio Brittle with Granita
The perfect greek yogurt ice cream with ouzo and pistachio brittle with granita recipe with a picture and simple step-by-step instructions.
Ice mass:
- 300 g Cream
- 4 tbsp Ouzo
- 0,5 tsp Aniseed
- 140 g Cane sugar
- 600 g Greek yogurt 10% fat
Pistachio brittle:
- 100 g Pistachios untreated and peeled
- 80 g Acacia honey
Granita:
- 1 kg Sweet melon fresh
- Juice of 1/2 lemon
- 120 ml Apple juice
- 10 leaf Mint fresh
Ice mass:
- For the ice cream mixture, the cream with the ouzo, the aniseed seeds and the sugar, bring to the boil over a low heat while stirring and simmer briefly until the sugar has dissolved. Let cool and stir in the yogurt.
- Place the finished mixture in the refrigerator for about 30 minutes and use an ice maker to make ice for about 40 minutes.
Brittle:
- For the brittle, roughly chop the pistachios and roast them in a pan until they are fragrant. Heat the honey in a saucepan and simmer gently for 2-3 minutes. Then mix the pistachios with the honey and place the mixture on a baking paper, spread lightly and allow to cool. Cut into pieces with a knife before serving.
Granita:
- For the granita, cut the melon in half, remove the seeds and remove the pulp with a spoon. Puree the rest of the ingredients in a blender. Pour into a shallow container, cover with a lid and place in the freezer.
- After about an hour, mix with a fork to break up the ice crystals. Put back in the freezer and stir every 30 minutes for the next 3 hours.
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