Frozen Yogurt

Frozen yogurt

So the latest craze in frozen confections is frozen yogurt that actually tastes like yogurt.  It all started with Pinkberry in California and there have been a bunch of knock-offs.  Our local dispensary is the new Yoasis at the Hogi-Yogi complex on University Avenue.  Yoasis is okay . . . I’ve had better.  The best I’ve had is the frozen yogurt that I’ve made.  It is super simple and extremely tasty.

Here’s what you do.  To one quart of Greek style yogurt add 1/2 cup of sugar.  Mix it in well and then taste it to see if it is sweet enough to your liking.  You want the delicious tartness of the yogurt to shine here so don’t overdo it with the sugar.  I found 1/2 cup to be perfect, but you can add a tablespoon at a time, tasting along the way until you reach your desired sweetness.  Chill the mixture in your fridge for at least 4 hours and then freeze in your ice cream maker according to the manufacturer’s directions (but don’t be afraid to freeze longer than what the manufacturer advises—many underestimate the time).  When you start up the ice cream maker, put your serving bowls in the freezer to get them nice and cold for your frozen yogurt.  Chop up your favorite fruits while the yogurt churns.  The yogurt is best served soft, so I let it freeze as hard as it will get in my Cuisinart ice cream maker and then serve it directly into frozen ramekins.  Freezing the ramekins prevents the yogurt from melting and allows you to enjoy that soft frozen goodness all the way to the bottom of the bowl.  We found that it was nice to keep more chopped fruit close by than we could fit on top of the yogurt.  This allowed us to add fruit along the way as we made our way through it.

 Frozen Yogurt with Fruit

Seriously, you’ve GOT to try this.  It is fantastic!


Mmmmm . . . Caramel Ice Cream

Salted Butter Caramel Ice CreamI know there is already a lot of buzz on the web about this one, but I couldn’t stay silent.  David Lebovitz’s fantastic blog features a recipe for what is quite possibly the best ice cream ever.  It is Salted Butter Caramel Ice Cream and I absolutely love it.  I just tasted my first batch (it is just finishing churning) and the only thing I think I’ll do differently next time is scale back on the salt in the praline just a bit.  I have a sneaking suspicion that my sea salt is a bit finer than David’s, making my 3/4 teaspoon much saltier than his. 

Beyond being simply fabulous ice cream, the great thing about this recipe is that it is an easy primer in some basics of candy/dessert making.  David has you caramelize sugar to make the praline and then go back and do it all over again to make a caramel that is then blended with milk, cream, and egg yolks to make your frozen custard base.  I’m telling you, this recipe alone is reason enough to get an ice cream maker if you don’t already have one.