Recently I purchased an ice cream maker. I have been so close to purchasing one for the last few years, but have always stopped myself until now. Then last month I found myself standing in front of a display of ice cream makers. It was too frivolous a purchase. I started to leave, but then remember a 20% off coupon in my wallet. I took that as a sign. The universe wanted me to be an owner of an ice cream maker. I loaded it into my car, and immediately felt guilty for purchasing such a large nonessential kitchen tool. I left it in my car for a week before I finally decided I would keep it. As I brought it into the house my husband took one look at it and commented on the dangers of having too much ice cream in the house. "Oh no," I said, "we can make frozen yogurt. It is much healthier and easier," and hoped this was really true. Well luckily it is true. Picture me wiping my worried, sweaty brow and heaving a big sigh of relief, cause I really wanted to love my new toy.
Making Ice Cream and Frozen Yogurt by Maggie Oster has a straightforward basic vanilla yogurt recipe that you can get creative with and experiment with all sort of fruits and flavor additions.
3-4 cups plain yogurt of your choice: lowfat, 2%, whole, or Greek
1/4 to 1/2 cup honey or other sweetener to taste ( I like to use agave)
1 tablespoon vanilla
Variations: 2 cups of pureed fruit (I added fresh strawberries for my first batch)
Combine all ingredients in a blender, mixer, or food processor until smooth. Chill mixture and then follow the procedure for your maker. (Or see below for non-machine method) Initially the frozen yogurt will be very soft straight out from the ice cream maker. To firm the mixture store in freezer for 30 minutes to 1 hour.
|Roasted plum and blackberry frozen yogurt|
Everything Ice Cream, Gelato and Frozen Desserts Cookbook by Susan Whetzel