Save yourself a trip to the store and enjoy this Cardamom-Scented FroYo with Macerated Fig and Halva at home. Featuring global flavors, fresh summer figs, and full-fat Greek yogurt, this single-serve recipe is ready in ten minutes - thanks to the Zoku Ice Cream Maker.
Disclosure: I received the Ice Cream Maker as a gift from Zoku. This post does not contain any affiliate links from which I would receive a commission, nor was I compensated by Zoku in any other way. As always, opinions and recipe are my own! Enjoy!
How I LOVE ice cream. It's the kind of all-encompassing, nonjudgmental, deep-seated love that should really be reserved for family and friends. Speaking of family, my first order of business when visiting my parents is a cone from Stewart's Shops - either Mint Cookie Crumble or Colombian Coffee. Whether from Stewart's, the supermarket, or one I encounter in my travels, I've never met a scoop I didn't like.
I don't just eat ice cream: I SAVOR it. Truly enjoying every bite is KEY to making all foods fit. The other part of the equation? Portion control.
Here's the low-down on the Zoku Ice Cream Maker: this no-electricity-required, single-serve product makes homemade ice cream a breeze. You provide a bit of elbow grease, and the Zoku Ice Cream Maker does the rest. Simply store the aluminum bowl in the freezer, add some cold ingredients, and get to mixing. If you daydream about ice cream toppings (because that's totally cool and normal), here's your chance to combine any flavors your little heart desires. My head was spinning with possibilities from the moment this arrived at my doorstep.
Crumbly, sweet-yet-savory halva traces its roots back to Turkey - a true delight that can easily be procured at a larger supermarket or Middle Eastern specialty store. Macerating brings out the sweetness of fresh, ripe figs, and full-fat Greek yogurt delivers a boatload of creaminess. Don't sub the fat-free variety: utilizing the full-fat version is what produces the creamy end result without having to make a custard (i.e. standing over the stove in 90 degree weather). As for the cardamom, it's utilized in Ayurvedic cooking to aide the digestion of cold dairy. I added it here as a nod to my favorite ethnic cuisine.
I hope you enjoy this Cardamom-Scented Macerated Fig and Halva FroYo as much as I do!
Enjoy ALL your food. Enjoy your life!
Cardamom-Scented Froyo with Macerated Fig and Halva
Author: Nicole Rodriguez, RDN, NASM-CPT
Special Equipment: Zoku Ice Cream Maker, mesh sieve
1/2 C. 2% milk (I used Fairlife)*
1 cinnamon stick
12 green cardamom pods, slightly crushed (with fingers)
1/3 cup full-fat Greek yogurt (I used Fage Total)
2 fresh figs, roughly chopped
1.5 tsp. sugar, divided
1/4 tsp. vanilla extract (I used Trader Joe's Bourbon vanilla)
1/2 tsp. white wine vinegar
1 T. crumbled halva
The night before:
Place aluminum bowl insert in freezer. The bowl needs to be frozen for at least 12 hours.
Place milk, cardamom pods, and cinnamon stick in covered glass container. Place in fridge overnight. Combine figs, white wine vinegar, vanilla extract, and 3/4 tsp. sugar in small glass or ceramic container. Cover and refrigerate overnight.
When you're ready to make your ice cream:
Strain milk through mesh sieve into mixing bowl. Discard cardamom pods and cinnamon stick. Whisk 1/4 cup* milk with yogurt and remaining 3/4 tsp. sugar. This mix can be used right away or kept in the refrigerator for another day.
Remove aluminum bowl from freezer, place into its plastic holder, and add yogurt mixture. Use included scraper to start mixing RIGHT AWAY. If mixture is left to sit in the bowl for too long without vigorous mixing, it will harden and stick to the bottom. So...get to mixing! This will take about five minutes.
When soft-serve texture is achieved, add figs and halva, mixing to combine. Enjoy as is, or place entire bowl in freezer for another ten minutes for a firmer texture.
*Lucky you: there will be 1/4 cup of cardamom-scented milk left over. Utilize to make another serving of this ice cream, or mix it into an iced coffee. Either way it's a win. It's much easier to flavor a half cup of milk than a quarter cup, so the recipe is written for this amount.