Very Vanilla Frozen Yogurt

And I’m back! School and other life occurrences have kept me very busy lately. For a while there, we were eating almost every single meal out. It almost drove me insane. Now that I’m making a little more time to cook again, I’ve realized how important it is for my wellbeing. The is nothing more relaxing to me than cooking in my kitchen with a glass of wine and some good music!

We all know how much I love David Leibowitz’s Perfect Scoop. I especially love his recipes that are quick and egg-less. Truth be told, I am not the biggest fan of ice cream. I actually have a serious soft spot for frozen yogurt (or “fro-yo”, as we used to call it in the Bay Area). When I first moved up to Seattle, I was taken aback by the lack of frozen yogurt shops in the city, and disheartened by the blank stares and eye rolls I received when I dropped the word “fro-yo” in the presence of locals. (Stop trying to make fetch happen) So, over the years, I developed a taste for the heavy, sweet, gourmet ice cream that seems to be ever so popular up here in the great Northwest.

When I saw David’s recipe for frozen yogurt made from greek yogurt, I knew this was right up my ally. Greek yogurt makes the world go round, so how could this not be good? The result is light, creamy, and tangy. Plus, it’s super easy and healthy. I pared the recipe down to work with the two-cup container of greek yogurt that Trader Joe’s sells. However, you can use any brand, and any fat percentage.

Very Vanilla Frozen Yogurt
Slightly adapted from David Liebowwitz’s Perfect Scoop via Marcus Samuelsson 

  • 2 cups plain Greek yogurt (either whole-milk, lowfat, or nonfat)
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • Seeds from 1/2 vanilla bean pod (optional)

1. Mix together the yogurt, sugar, vanilla extract, and vanilla bean seeds. Stir until the sugar is completely dissolved. Refrigerate for 1 hour.
2. Freeze in your ice cream maker according to the manufacturer’s instructions.
3. Frozen yogurt can be served at soft serve consistency, or can be placed in the freezer for a few more hours to harden.

Trader Joe’s Greek-style yogurt is very affordable and comes in fat-free, low-fat, or whole-milk versions.

I used some of my homemade vanilla (recipe coming soon) found here!

To de-seed the vanilla pod, carefully cut the pod in half down the middle. The gooey dark brown stuff is the seeds. Take the back of your knife and run it down the pods to collect the seeds.

Watch the magic unfold in your ice cream maker!

I stored the frozen yogurt in the plastic Greek yogurt container. The container is flexible, which makes scooping much easier.

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Kitchen Adventures: Vietnamese Coffee Ice Cream

This past Saturday, something monumental happened. Something that hasn’t happened in Seattle for a few solid weeks. The sun came out. And this wasn’t just a tease. It was solid sunshine all day with temperatures soaring into the 60s. (Don’t scoff–that’s considered legitimate shorts weather up here).

We spent a wonderful day at the dog park and just relaxed. All that sun made me really crave a good old fashioned warm weather dessert, so I decided to try David Lebovitz’s recipe for Vietnamese coffee ice cream.

I used Coffee Du Monde, because I love  its delicious chicory  flavor. If you are a Vietnamese iced coffee purist, you can use Trung Nguyen. This was a quick, easy, and delicious ice cream with minimal ingredients. It’s not custard based, so you don’t have to deal with any eggs or cooking. Winning. However, this ice cream does have a softer consistency and melts very quickly. So eat it fast!

Vietnamese Coffee Ice Cream
Adapted from Perfect Scoop by David Lebovitz via Cafe Fernando

Yield: About 1 quart

  • 1 cup sweetened condensed milk
  • 1 1/2 cup water
  • 1/2 cup + 1 teaspoon ground coffee, divided
  • 1/3 cup whole milk or heavy cream
  1. Place 1/2 cup ground coffee into French press. Add 1 1/2 cup boiling water, and steep for about 15 minutes for maximum coffee flavor. After straining you should be left with about 1 cup of coffee. Alternately, you can do this in an electric coffee maker using the same proportions.
  2. Whisk together 1 cup condensed milk, 1 cup coffee, and 1/3 cup milk or heavy cream. Chill the mixture thoroughly (about 12 hours in the fridge or 3-4 hours in the freezer), then freeze in your ice cream machine according to the manufacturer’s instructions. While machine is running, sprinkle in 1 teaspoon ground coffee. (Increase or decrease amount depending on personal preference).
  3. Transfer ice cream into a container with lid and place in freezer to harden. I recommend turning your freezer up to the highest setting.

I love the taste of Cafe Du Monde in my Vietnamese ice coffee, but you can use any darker roast coffee you prefer.

Allowing the coffee to steep in a French press will result in a more robust coffee flavor. Never a bad thing! You can also use a normal electric coffee maker.

The recipe is so simple–just mix all the ingredients together, and refrigerate in a container until thoroughly chilled.

My trusty Kitchen Aid ice cream attachment worked well for this task, but any ice cream maker will do. Sprinkle in about a teaspoon of coffee grounds while them machine is churning for extra coffee flavor.

My very favorite little kitchen helper soaking up the sun and wishing she could have a taste of that ice cream.