Friday, July 15, 2011
I've been planning on using my old school, manual-crank ice cream maker for a few weeks; and with its metal canister taking up a large portion of my freezer space, I knew it was time to act. I'd thought about a basic vanilla ice cream, but when I realized I had a surplus of greek yogurt hanging around the refrigerator, I began to brainstorm. Greek yogurt is thicker and richer than regular yogurt, with more protein per ounce, making it a healthy yet satisfying ingredient for frozen treats.
This version is creamy and smooth, flavored lightly with summer strawberries and blueberry honey, although orange blossom honey would also work nicely. A bit of sugar and a dash of vanilla round out the flavor while allowing the tartness of the yogurt to shine through.
This recipe makes just shy of one quart, but could easily be doubled for a two-quart ice cream makers. Remember, the colder your frozen yogurt mix is prior to using your ice cream maker, the better it will freeze. I like to make my mix the night before I plan to make it and chill it. That way, the mix is optimally chilled and the flavors have a chance to meld as well.
Strawberry-Honey Frozen Greek Yogurt
Makes about 1 quart
Click here for a printable recipe
3 c. plain whole-milk or 2% greek yogurt
1/3 c. diced strawberries
1/4 c. blueberry honey or orange blossom honey
1/2 c. plus 1 T. sugar
1/2 t. vanilla
In 1 - 2 quart bowl, combine strawberries and 1T. sugar. Let sit for 30 minutes or until strawberries have formed a syrup with the sugar. (Note: If you don't want chunks of fruit in your yogurt, add 1 T. of water and use a food processor or stick blender to puree the mix.) Stir in yogurt, honey, 1/2 cup sugar, and vanilla, and mix until everything is well incorporated and strawberries are evenly distributed. Chill for at least 1 hour; can be made one day in advance.
Pour mixture into your ice cream maker and follow your manufacturer's instructions. After being made, yogurt can be stored in an airtight container in the freezer for up to one week.
Monday, July 11, 2011
As much as I possess an infatuation with eggs, as can be judged by the proliferation of egg-based recipes on the site, I rarely eat them for dinner. This is in stark contrast to my childhood upbringing, where my parents would work side-by-side in the kitchen on hot Texas evenings: frying or scrambling eggs, cooking up bacon & plump patties of Jimmy Dean sausage, and toasting thick slices of bread ready to be slathered with butter and my grandma's homemade apricot preserves. (A side-note to the TSA: Your liquid rules have made it very difficult to get a supply of apricot preserves from Texas to Vermont when I visit family. I am not amused.)
So, why the dinner-time egg embargo? Honestly, I have no good reason other than the fact that I rarely think about eggs when I get home from work and am staring exhaustedly into the refrigerator trying to figure out what exactly we'll be doing for dinner tonight. It's a shame really, because of all the different ways eggs can be cooked, I can't think of any that take much more than 30 minutes at max.