"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Yogurt Ice Cream, by Beth Cunningham, is from Cooking in the Tropics 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 small tins evaporated milk 1 c. sugar 1 pkg orange Kool-aide 2 c. yogurt
Put milk in freezer to chill - 20-30 minutes. Whip until double. Add sugar and beat. Add kool-aide and whip until stiff. Fold in yogurt, mix and freeze. Lemon or lime juice can be subsisted for the kool-aide. Experiment with other flavors.
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