August is almost upon us and the forecast for next week is hot, humid, hot and more humid. Last year we bought an ice cream maker, not the old-fashioned crank type but a spiffy electric Cuisinart machine. We made some ice cream when we first got it but then we put it away and you know, out of sight, out of mind. A friend of ours also has one and served us ice cream one evening. Well, that reminded me of our machine. Now the danger of having rich wonderful ice cream around is fat and calories and how good they taste and how I don’t want to stop eating. That’s when I started searching out frozen yogurt recipes. Here’s one I’ve adapted from a site called, Once Upon a Chef. This original recipe called for strawberries which I tried first. And Curt has used guava, which was just okay. But the other day I tried raspberries. I also had two really ripe plums which I added to the mix.
This recipe is super easy. The only tricky part is you have to remember to put the freezer bowl and the paddle in the freezer about 24 hours before you plan on making the ice cream. Or just leave the bowl in the freezer all the time, then you can be a little more spontaneous.
Fruit of your Choice Frozen Yogurt (4 servings)
1 pound strawberries or raspberries or blueberries or peaches or anything or mix and match
3/4 cup sugar
1 1/2 tsp lemon juice
1 1/2 cups whole milk Greek Yogurt
(For the strawberry I used whole milk regular yogurt and it came out fine. For the raspberry one I used part regular/part Greek.)
Combine the fruit, sugar, and lemon juice in a medium bowl and stir to combine. Cover with plastic wrap and let sit at room temperature for about an hour until it is nice and syrupy.Take the raspberry mixture and puree until smooth. Since I am not fond of raspberry seeds I then strained this puree through a sieve. For fruit without seeds you can skip this step.
Combine the fruit puree and the yogurt in a blender and blend until smooth. Put this mixture in a covered container and chill in the refrigerator until very cold.Once everything is cold, put the bowl on the maker, add the paddle and the cover and turn it on. Immediately pour the yogurt/fruit mixture into the bowl. Then just let it work. It takes less than 20 minutes. You’ll be able to tell when it is getting thicker. I stick a spoon in and try it along the way. For this one I also threw some blueberries in at this point.
Once it has reached the desired consistency, take it out and put it in a container and pop it in the freezer for a couple more hours. When you are ready to beat the heat, take out and eat. Yum! Boy, those raspberries have a rich color.So if you have been thinking about an ice cream maker, I say, go for it!!