Cinnamon, walnut, and Greek yogurt ice cream

Summer is the time for light frozen yoghurts and granitas. I tend to avoid thick cream and favour frozen desserts that are light and cooling. This recipe is no exception.

This frozen yoghurt is lightly scented with cinnamon, loaded with walnuts, and tart from Greek yoghurt. The flavours come together beautifully, light, and refreshing. I would avoid using regular yoghurt instead of Greek yoghurt; the regular yoghurt will make the ice cream watery and crystalize into crystals instead of a smooth dish. This recipe is super simple and can be frozen in the freezer if you do not have an ice cream machine.

Maria Elia is one of my favourite chefs and cookbook authors. I have all her books; this one stands out for authentic and modern Greek flavours, like this dish. This book results from her experimentation at her father's tavern in the Troodos mountains of Cyprus. It combines traditional recipes from visiting villages and being allowed into the local kitchens. However, the other recipes are her interpretations of traditional Greek dishes with a modern twist. The book is packed with folklore and knowledge, and every recipe I have cooked from here is outstanding. This is probably my favourite Greek cookbook on my shelf.

For more recipes from this amazing cookbook, click here.

Ingredients;

1 cup cream

1/2 cup light brown sugar

2 teaspoons cinnamon powder

1 teaspoon vanilla essence

2 cups Greek yogurt

1 1/2 cups walnut bits

Heat the cream on a low flame and add the sugar and cinnamon. Stir until the sugar melts and the cream is warm. If there are cinnamon lumps, break them up. Strain through a fine mesh strainer to remove any lumps and allow it to cool completely.

Mix in the Greek yoghurt and the vanilla essence. Taste for spice: the cinnamon should be pronounced but gentle, and the sugar sweet but not overbearing.

Churn on your machine's frozen yoghurt or ice cream setting or freeze in the freezer.