- 2/3 cup sugar
- 2 tablespoons finely grated orange peel
- 1 cup fresh orange juice (3 to 4 medium oranges)
- 1 cup yogurt, plain Greek - (whole 5% or reduced-fat 2 %)
- 3/4 cup whipped cream
- 1/4 teaspoon vanilla
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In medium bowl thoroughly combine sugar and orange peel. Add orange juice, stirring until sugar dissolves.
Whisk yogurt, cream and vanilla into orange juice mixture. Cover and refrigerate for 2 to 24 hours or until cold.
Pour orange mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions. Transfer to covered food storage container. Freeze about 2 hours before serving.
Note: To make ice cream in a 4-quart freezer, use 1 2/3 cups sugar, 1/4 cup finely grated orange peel, 2 1/2 cups orange juice, 2 1/2 cups plain Greek yogurt, 2 cups whipping cream and 1/2 teaspoon vanilla. Prepare as above, except freeze in 4-quart ice cream freezer according to manufacturer’s directions. Yield: 14 cups or 28 servings.