A refreshing goat milk frozen yogurt is served with white tea infused cantaloupe.
I just have to say, thank goodness for frozen yogurt.
Having a general fondness for frozen confections, I try to keep a stash of my “flavor of the moment” in my freezer. Between the heat and a lingering sore throat the past couple weeks it’s been my saving grace.
Lately goat’s milk frozen yogurt has been preoccupying my taste buds. Even if you don’t tend to like goat’s milk cheese, I think you’ll like goat’s milk frozen yogurt. With a delicate taste that’s hard to describe, it’s a quiet comfort with a silky, smooth taste and heat and throat soothing properties.
Contrary to what you might think, it’s not “goaty” or even as tart as regular yogurt. In fact ,goat’s milk yogurt has a naturally creamy texture and a mild flavor that makes for an incredible frozen yogurt.
This isn’t like those cloying sweet, pumped full of air, frozen desserts masquerading as frozen yogurts. This one has a slight twang of yogurt softened by the mild taste of wildflower honey and a velvety richness while remaining light on the palate.
It has a sophisticated and subtle flavor that is pure luxury and just begs to be paired with juicy seasonal fruit, and the market is just bursting with sweet melons at the moment.
One of my favorites is the French Charentais cantaloupe. With its heady floral fragrance, it’s juicy and sweet and full of flavor; a real multi-sensory treat. Infused with a delicate white peony tea, I thought it would be the perfect match for the frozen yogurt.
The subdued floral note of the white tea honey is balanced by the sweetness of the cantaloupe. The floral flavor of the tea lingers on your tongue for a refreshingly bright finish.
Perfect for when temperatures are soaring and darn good for an irritated throat.
Serves Serves about 6
This frozen yogurt has a light twang of yogurt softened by the mild taste of wildflower honey.
20 minPrep Time
30 minCook Time
- 3 white peony tea bags
- 1 cup/240ml very hot water
- 3 TB/ 30g raw wildflower honey (or the sweetener of your choice)
- 1 small French cantaloupe, sliced
- 2 cups/ 453g goat’s milk yogurt
- ½ cup/ 120ml goat’s milk kefir (or goat’s milk)
- 6 TB/ 90g of raw wildflower honey
- Juice of ½ a lemon
- Arrange the cantaloupe slices in a shallow dish and pour cooled tea syrup over the top. Refrigerate flipping slices half way through for at least 1 hour or overnight.
- Strain slices and serve with the goat’s milk frozen yogurt
- Pour the mixture into the canister of an ice cream machine, and freeze according to ice cream manufacturer’s directions until thick and creamy. (If you prefer a soft serve consistency, serve immediately or pack the frozen yogurt into a freezer safe storage container and freeze until ready to serve.)
- When ready to serve thaw slightly (for 5 or 10 minutes) before scooping and serving for the best texture.
- Serve with tea infused cantaloupe slices.
Gluten Free, Grain Free, Vegetarian, Primal