Skip to main content

The Globe and Mail

Frozen Greek yogurt with salted honeycomb

Food styling by Sasha Seymour

Ashley Capp/The Globe and Mail

Servings: 6 to 8 as a pie topper

Ready time: 24 hours

Ingredients

500 millilitres full-fat plain Greek yogurt

1/4 cup heavy cream

1/2 cup runny honey

1 tablespoon lemon juice

1 teaspoon Maldon salt

1/4 cup honeycomb, chopped into 1/4-inch pieces

Method

In a large bowl, mix yogurt, cream, honey and lemon juice until combined. Refrigerate for 1 hour. Process in ice-cream machine for 25 minutes.

Meanwhile, break up honeycomb with a fork.

When ice cream is thickened, stir in salt and honeycomb to the frozen-yogurt mixture. Stir to combine, then place in container and freeze at least 12 hours; 24 is preferable.

If you don’t have an ice-cream maker, purchase good-quality vanilla ice cream or frozen yogurt and top each scoop with 1 tablespoon chopped honeycomb and a pinch of sea salt.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

Please note that our commenting partner Civil Comments is closing down. As such we will be implementing a new commenting partner in the coming weeks. As of December 20th, 2017 we will be shutting down commenting on all article pages across our site while we do the maintenance and updates. We understand that commenting is important to our audience and hope to have a technical solution in place January 2018.

Discussion loading… ✨