Thursday, January 27, 2011

Blackberry Frozen Yoghurt


Really can't go wrong with these ingredients..

Way stoked on our new Cuisinart ice cream maker. Action shot!


I'll just come right out and say it. This recipe gets a 5/10. Seeing what was going into this frozen yoghurt, I really couldn't see anything going wrong. But then again, I was totes noobsky, having just "received" the ice cream maker "for my birthday" (it was really just for the fam and was going to stay at the house). But that ended up being a good thing; I wouldn't have the time or space for it here, and the gifting process was still just as exciting!
Anyway, for some reason I just couldn't get this to the right consistency. It just didn't get hard enough after churning and churning and churning, and eventually the ice in the mixing bowl melted and it was too late. On top of that it was preeeetty tart. This was probably due to the use of greek yoghurt instead of cream. But that's what makes it frozen yoghurt and not ice cream. So I guess I just need to experiment some more...

Conclusion: I don't think I'd use this recipe again. It just didn't hit me. So this is one of those "warning don't use these combinations and proportions of ingredients" posts.

Purple Cow Frozen Yogurt (Frozen Yogurt base previously published in David Lebovitz’s book Perfect Scoop as discovered on Heidi Swanson’s website 101 Cookbooks).

3 cups Greek-style yogurt (Note: I used Fage)
3/4 cup sugar, plus 1 tablespoon
1 teaspoon vanilla extract
2 cups blackberries (or black raspberries, if you can find them)
4 ounces of white Ghirardelli chocolate, chopped
4 ounces of dark Ghirardelli chocolate, chopped

Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Puree the blackberries in a food processor and than strain through a fine mesh sieve to separate the liquid from the seeds. Stir 1 tablespoon of sugar into the berry puree and also refrigerate for 1 hour.

Thoroughly combine the frozen yogurt base with the berry puree and freeze in your ice cream maker according to the manufacturer’s instructions. Don’t be like me and actually read them. Stir in the chocolate chunks by hand at the end of the freezing process. Finally package in a tightly sealed container and leave in your freezer until completely frozen. Serve and make-up with anyone you may have offended during the cooking process.

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