Guess what goes in frozen yogurt?
Yogurt, sugar, vanilla extract. That’s it. I would have found that hard to believe too, but when I read this recipe in the Perfect Scoop by David Lebovitz I thought it was worth a shot.
It blew my mind when I discovered that FroYo made from those three simple ingredients could be so delicious and pure tasting at the same time. Now mind you this is a far cry from the mall version of FroYo, but that makes it infinitely better. Freshly churned with some bright tart fruit it just screams summer. Or you could just throw some colored sugar on top – whatever floats your boat.
Today we kept it red and white in honor of Canada Day – July 1st. Happy Canada Day to my fellow Canadians!
It takes minutes to whisk this fro yo together which makes it perfect for when you have company. It does taste best freshly churned and there is something very impressive sounding about freshly churned homemade frozen yogurt.
As a quick note, hanging regular yogurt in a muslin cloth will drain away a lot of the water and reduce the iciness of the end product. Since I use 2/3 Greek Yogurt I don’t have that issue, just loads of lovely creaminess.
Have an ice cream machine? Good. Have The Perfect Scoop? No? Get it. Really.
Don’t have an ice cream machine? Then buy this book for a friend who does and visit often.
I marked about a bajillion recipes from this book and so far have tried the Chocolate Gelato and the Frozen Yogurt and they were both home runs. Back in the day I would not consider trying a Milk Chocolate ice cream largely because I considered Milk Chocolate to be the lesser chocolate. Now, however, with a milk chocolate loving husband it made perfect sense to give this a shot and I am SO glad I did. I am also glad that I took his suggestion of mixing in chopped Skor/Heath bars. The chocolate covered toffee chunks make this chocolate ice cream extra fun to eat especially when you top it off with some luscious warm chocolate fudge… MmMm..!
David Lebovitz suggests making this with the best quality milk chocolate you can find with at least 30% cocoa solids. I am not sure where it ranks, but I cheapo-ed out and used Presidents Choice brand Milk Chocolate and I am quite pleased with the results. Also even if you are not a milk chocolate fan I suggest you give this a try, it is very different from the mildly flavored cloyingly sweet commercial milk chocolate ice creams.
Recently my tot and I went strawberry picking at Andrew’s Scenic Acres and brought home quite a haul of ripe red strawberries. They were the kind of ripe that you could eat that day, but would need to make something with the day after and while the kid wanted strawberry cake I thought it is time to branch out a wee bit. After a fair bit of googling I used this strawberry filling and this beloved tart crust and created a little piece of strawberry heaven. I am so excited about how this turned out that I am debating making it again tomorrow because I only have a quarter of it left right now. Yes, I have a problem.
The strawberry filling has been edited a little and I am writing out my version below. The crust is a no knead just press one (my favourite kind) that I simply adore because tricky pie crusts on hot summer days really are not my thing. I had made the filling a day and crust a day before and so today I just put it all together and I do not know what I enjoyed more – the bubbly strawberry aroma that wafted through my kitchen or the incredible sweet yet tart taste of the filling enveloped in its buttery crust. Actually who am I kidding – clearly eating it is the best part!
My eldest brother, Haider, is a pretty cool guy. Am I biased because he is my brother? Of course not, don’t be silly. Pfft. He also makes my love of chocolate seem like an occasional indulgence. Let’s just say cereal and granola are not really his idea of a good breakfast. Once upon a time I made him a batch of brownies that drove me NUTS. It would not bake and after an hour in the oven I gave up. I ended up pulling the gooey mass out of the oven and was strongly considering tossing it, but the logistics of throwing hot brownies away seemed a little daunting. Turns out that the gooey mess with its crackly top was according to him the most delicious thing I had ever made. Its deep chocolate flavour seemed to get better with every decadent mouthful and the wafer thin subtly crunchy layer on top made it pure magic. No matter what I did I could never make it again. Clearly I did something very wrong/right that day and could never figure it out. When I started making David Lebovitzs flourless ‘idiot’ cake (original post here) I did not think I would be taken back to my teenage self beaming from the praise of an adored older brother, but folks, we have a winner. The paper thin crackly layer, the luscious chocolate rolling in my mouth, this truly is a dessert my brother would love. The good news is that now I can actually make it again.. and again.. and again. Oh and the really good news? That it is SO easy. I think it took me 15 minutes, and that accounts for time I may have spent ‘cleaning’ the spatula with the chocolate on it. It literally is melt chocolate and butter, whisk eggs and sugar, combine. Bake. Let this be our little secret okay? Next time I make it I am going to doll it up with berries and crème fraiche and pretend like I spent the entire day making it. Psst.. I do apologize for the sub par pictures, I made this at night not expecting to want to blog about it, but then I thought how selfish of me to keep this to my self, what if David Lebovitz had done that etc etc 🙂 Continue reading