Ingredients for five 1.5 fl oz. / 50ml. ice cream bars:
• 8.5 fl oz. / 250 ml. of Greek yoghurt (with at least 9 percent fat)
• 2 oz. / 65g pecan nuts
• 6-7 spoonsful of maple syrup
• 1 oz. / 25 g ground and roasted pecan nuts

Roughly cut up the ounces / 65 grams of nuts and put them in the yoghurt. Mix it well and let it rest for an hour. The 1 ounce / 25 grams of nuts should be then cut into 0.1-0.2 inch /
3-5 millimeter sized pieces and fried in a dry pan, than and put aside. After resting, the yoghurt and nut mixture should then beblended into the softest composition possible. Strain the mixture through a very fine sieve. Put aside the fiber from the sieve for later. Add 6 spoonsfuls of maple syrup into the yoghurt-nut mixture and stir it. Taste it and add 1 spoonful of maple syrup (the sourness of yoghurt depends on the type we choose).

Mix it well once again. Fill the ice cream forms with the mixture so that an 0.5 inch / 2 centimeter space remains from the edge. Freeze for 30 to 40 minutes until the mixture is half frozen. In the meantime, mix the sedimented fiber with the chunks of roasted nuts. Take the forms with the half-solid mixture out and fill the remaining space with the fiber-nut mix. Carefully insert the ice-cream stick. Freeze for at least 4 to 6 hours, ideally overnight. After they have completely frozen, the ice-creams can be dipped into chocolate icing. Let them soften up for a few minutes before serving.

Subscribe today and get the next issue.
Schedule: October 15 – January 15


Where to buy My Herbs:

New issue is out: Barnes & Noble, Broadway, New York