I don’t usually like sweets early in the morning but I was so in love with my latest frozen dessert attempt that it made an appearance at breakfast. I bought David Lebovitz’s fabulous book The Perfect Scoop and made two recipes this weekend with lots of success, specifically the Vanilla Frozen Yogurt and the Chocolate Ice Cream. They were both rich, creamy and not at all icy like my only other attempt. I am not sure whether this was thanks to the recipes or my technique with the ice cream maker is improving. Either way major success. I am already lamenting the fact that I only have one ice cream maker and I can only use it on the weekends. Sniff Sniff.
The thing I loved about this recipe was that it had a really rich yogurt flavour – so rich it was almost like a cream cheese. A lot of the store bought frozen yogurts seem to be trying to be low fat ice creams rather then displaying the yogurt properly. It was lovely served with some fresh fruit over pancakes for breakfast, Especially as it melts bit by bit as you eat. I can’t wait for blackberry season to stir some of those suckers into it.
[print_this]Vanilla Frozen Yogurt
Adapted fromThe Perfect Scoop
3 cups whole milk plain yogurt
1 cup sugar
1 teaspoon vanilla
1. Mix together yogurt, sugar and vanilla until all the sugar has dissolved. Cover and refrigerate for an hour.
2. Put into your ice cream machine and follow the machine’s directions.[/print_this]