Recipe: Double Dip Dairy Yogurt “Ice Cream”
Double Dip Dairy Yogurt
- Yield: 5 cups (3 to 4 Servings)
- Ready In:
Developed for Redwood Hill and Green Valley Organics Lactose Free by Chef Billy Brigsten. Based in New York, Chef Brigsten specializes in creating menus for restaurants and private clients that are free of allergens and full of things people love to eat. This recipe uses lactose free yogurt from cow's milk and easy-to-digest goat milk kefir.
- 2 pints Green Valley Organics Lactose Free Yogurt
- 1 pint Redwood Hills Farm Kefir
- 1/4 cups maple syrup
- Following the instructions to your home model ice cream machine, this will produce a wonderful ice cream.
- Course: Dessert