I had no idea that making my own frozen yogurt would be so easy! OK, it does require an ice cream maker. That’s the only catch. But everyone should own an ice cream machine. Homemade ice cream- and now frozen yogurt- is unbelievable. And it’s sad that I only figured this out so recently. But we’ll talk about ice cream another day. This moment belongs to yogurt.
I adore yogurt. I just don’t care for the thin runny stuff. (Or all the sugary flavored varieties.) I love pure unadulterated thick and luscious plain Greek yogurt. It’s marvelous paired with fruit and a drizzle of honey. I eat it almost daily. And that’s what’s used in this recipe. The original source suggested using whole milk yogurt for the creamiest result. And while I agree that whole milk yogurt would make this wonderful, I didn’t want my fro-yo to be as calorie dense as ice cream. So I went with 2%. I also reduced the amount of sugar. I wanted my frozen yogurt to be pleasantly sweet, with a bit of tartness sneaking through. And that’s just what I got. A creamy and simultaneously tart and sweet frozen treat. I served it straight out of the ice cream machine topped with sliced kiwi and fresh berries.
Vanilla Frozen Yogurt
INGREDIENTS
4 cups plain Greek yogurt (I used Fage 2%)
1/2 cup sugar (more or less to taste)
1 1/2 tsp. pure vanilla extract
DIRECTIONS
1. Combine yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate at least one hour.
2. Freeze in ice cream maker according to manufacturer’s instructions. (Mine took about 20 minutes to churn.)
Several notes: This frozen yogurt is best enjoyed immediately after churning. It eventually loses its creaminess and solidifies in the freezer. Also, this recipe can be scaled down to make fewer servings. Just reduce the sugar and vanilla accordingly.
Since Dustin just turned 30 and he loves chocolate (and since no birthday party would be complete without cake and ice cream), I chose this recipe. Out of my ice-cream machine came the most decadent, most intensely chocolatey frozen treat. Thick and rich and almost chewy (if you can imagine such a thing). I used Ghirardelli semi-sweet chocolate chips, but would probably choose bittersweet next time. The darker the better, I say. And while Dutch-processed cocoa powder is recommended, you can get away with regular (or a mixture in my case). I always churn my ice cream at least several hours ahead of when I want to eat it so that it has some time to set up in the freezer. But I won’t judge if you end up eating it straight out of the machine. One spoonful and you’ll lose all self-restraint.
Chocolate Ice Cream
INGREDIENTS
2 cups heavy cream
3 Tbsp. unsweetened Dutch-process cocoa powder (I used Hershey’s Special Dark- a blend of regular and Dutch-processed cocoa)
5 oz. bittersweet or semisweet chocolate
1 cup whole milk
3/4 cup sugar
pinch salt
5 large egg yolks
1/2 tsp. pure vanilla extract
DIRECTIONS
1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170 F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath. (I skipped the ice bath step.)
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)
Makes about 1 quart.
(Adapted from Brown Eyed Baker, originally from The Perfect Scoop by David Lebovitz)
Mmmhh. Have you ever toasted coconut? Something magical happens. The little shreds of fruit get crisp and intensely coconutty. Infuse that flavor into creamy rich vanilla bean ice cream and it’s heavenly. This ice cream is completely smooth because the coconut flakes are removed after imparting their flavor. Good for those who dislike the texture but appreciate the taste of coconut (like my husband). You can always top your scoop with a sprinkling of toasted sweetened coconut to add a touch of crunch. I served this ice cream alongside this Pistachio Layer Cake with Honey Buttercream. Yum!
Toasted Coconut Ice Cream
INGREDIENTS
1 cup dried shredded unsweetened coconut
1 cup whole milk
2 cups heavy cream, divided
3/4 cup sugar
pinch salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 tsp. pure vanilla extract
shredded sweetened coconut, toasted for serving (optional)
DIRECTIONS
1. To toast the coconut, preheat oven to 350 F. Spread the coconut in an even layer on a baking sheet and toaste in preheated oven, stirring frequently, 6-8 minutes, until golden brown.
2. Heat the milk, 1 cup of heavy cream, sugar, and salt in a medium saucepan over medium heat until the sugar dissolves (do not boil). Stir in the toasted coconut. Scrape the vanilla bean seeds into the heated milk and add the vanilla pod. Remove from the heat, cover, and let steep for 1 hour.
3. Reheat the milk mixture, then strain, making sure to squeeze out any liquid from the solids. Discard the coconut and vanilla bean. Whisk the egg yolks in a medium bowl. Slowly stream the warmed milk mixture into the egg yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring frequently, until it thickens and coats the back of a spoon. Strain the custard through a sieve and stir in the remaining cup of cream and vanilla extract.
5. Refrigerate custard overnight, or at least several hours, until chilled. Freeze in ice cream maker according to manufacturer’s instructions. Serve garnished with toasted sweetened coconut, if desired.
I’ve been churning a quart of ice cream almost weekly since I unwrapped my ice cream maker on Christmas Day. I’ve made a lot of vanilla- French-style with eggs and Philadelphia-style without, some with whole milk and another batch with low-fat. Then came the richest most luxurious ice cream I’ve ever met- Salted Caramel. This last week I spiced up the usual vanilla with a little cinnamon. I thought it was the perfect occasion to try a new addition to my spice collection- Vietnamese cinnamon. Vietnamese cinnamon is known for its intensity. According to My Spice Sage it’s powerfully spicy, sweet, and warm. For this reason, I used slightly less than the recipe called for. I didn’t want the cinnamon to overwhelm the other flavors. And it was just right. You can, of course, stick to using any regular ground cinnamon. Just make sure it’s fairly fresh so that your ice cream is aromatic and wonderful.
I realize I occasionally use ingredients that aren’t easy to find at every supermarket. I’ve had trouble locating some of them myself and/or been frustrated at how expensive they are. And then recently I discovered the web site I referenced above- My Spice Sage. (I’m NOT being paid to advertise for them or getting any credit at all- I’m just sharing my sources!) They carry almost any obscure spice you can dream up, and then all the usuals. Shipping is a reasonable flat rate and they always throw in a free sample of your choice, as well as a free gift (with my last order I got 8 FREE Madagascar Vanilla Beans- which is worth quite a bit of money and handy when you’re making so much vanilla ice cream). And I know that there are other similar sites out there.
In case you’re wondering, those are the Browned Butter Walnut Brownies I made for Valentines Day and served with this cinnamon ice cream. The combination was devastating. Dustin, who doesn’t care much for cinnamon, was amazed at how much he loved it. He asked me how a little spice could transform ordinary ice cream into something so good. Magic is my guess.
Cinnamon Ice Cream
INGREDIENTS
2 cups heavy cream
1 cup whole milk (or 2% milk)
3/4 cup sugar
1/4 tsp. salt
2 eggs, whisked (or 5 yolks)
1 tsp. vanilla extract
2 tsp. ground cinnamon (I used 1 1/2 tsp. Vietnamese cinnamon)
DIRECTIONS
1. In a saucepan over medium heat, dissolve the sugar in the milk and 1 cup of heavy cream. When the mixture begins to simmer, remove from the heat and add to the whisked eggs in a slow stream, whisking constantly (if you alter the temperature too quickly the eggs will scramble).
2. Pour back into the saucepan and cook over medium heat, stirring frequently, until custard coats the back of a spoon and registers 170 F (do not let boil). Remove from the heat and whisk in the remaning cream, salt, vanilla, and cinnamon. Chill custard (preferably overnight) until very cold.
3. Pour custard into an ice cream maker and freeze according to manufacturer’s directions. Transfer to an airtight container and place in freezer to firm up.
Here it is, my first batch of homemade ice cream! Naturally, I started with vanilla. Made with the real thing– a Madagascar vanilla bean! First, a word on vanilla beans. I did a little research on the subject and concluded a few things: there are several places they come from (Tahiti, Mexico, and Madagascar) and the origin of the bean affects its flavor and potency, they are expensive, and they’re best fresh. Madagascar (also referred to as Bourbon) beans tend to be bold and robust. Why I chose to use them brings us to point number two- price. A single vanilla bean can set you back anywhere from 3-10 $ at a local grocery store. So I went online and found a great deal at Amazon- 7 Madagascar beans for around 7 $ (and free shipping). Sold. But if you can’t fathom yourself using up seven beans in the next year or so, this may not be the best option for you. They’re only worth it if they’re fresh, which is evident if they’re juicy and plump and intensely vanilla-y. Store them in a airtight container (such as a zipped plastic baggie) in a cool dark place (but NOT the refrigerator or freezer). I anticipated that I wouldn’t have a problem making seven batches of ice cream in the next year. In fact, I may be out of vanilla beans by next month.
Now about the ice cream. I read up on a lot of recipes before attempting this one. Apparently there’s not one right way to do vanilla. Since it was my first try, I went with an ultra-creamy highly rated recipe from David Lebovitz. And then I switched things up by following the method from a recipe in Gourmet. I took some risks, and second guessed myself quite a bit, but in the end all was well. Here’s what I learned: you could substitute half and half or a lower fat milk for some of the cream (but the end product will be less creamy and more icy), the vanilla extract is optional (the vanilla bean provided plenty of flavor on it’s own and next time I plan on omitting the extract), and the custard can be made without a thermometer (it will just be more stressful). If you don’t have a candy thermometer, bring the custard to the point where it begins to bubble around the edges of the pot, before it reaches a full boil, and remove it from the heat. It worked for me. But I didn’t enjoy worrying about whether I was going to ruin my custard so I already went out and bought a thermometer for next time.
My last piece of advice is to make sure that the custard and the ice cream maker bowl are both properly cold before the churning process begins. Carefully follow the instructions that came with your ice cream maker. I know this seems like a lot to remember, but it’s not as complicated as it sounds. The finished product is so luxurious and infinitely better than what you’ll buy in the store that it’s worth the few extra steps. This recipe is fantastic on it’s own or perfect for topping a fudgy brownie or slice of pie. And you always have the option of adding in something extra- I’m thinking cinnamon!
Vanilla Bean Ice Cream (French-Style)
INGREDIENTS
1 cup whole milk
pinch salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
5 large egg yolks
1 tsp. pure vanilla extract (optional)
DIRECTIONS
1. With a knife scrape the seeds of the halved vanilla bean into a large heavy saucepan and stir in pods, milk, salt, sugar, and cream. Bring mixture just to a simmer, stirring occasionally, and remove pan from heat.
2. In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking (this process is called tempering, if you add the hot cream too fast the eggs will scramble), and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl (making sure to remove the vanilla bean pods), stir in the vanilla extract (if using), and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold (preferably overnight).
3. Freeze custard according to ice-cream maker instructions.Transfer ice cream to an airtight container and put in freezer to harden.
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