I Scream, You Scream…

I remember when my dad bought an electric ice-cream maker, the kind with a metal canister that rotates inside a bucket filled with ice and salt. The ice cream he made was good, but the mess wasn’t. Let’s just say it wasn’t used very often. After a while he sold it at a garage sale.

Thankfully today’s ice cream makers have self-contained coolants. No ice or salt to mess with. Just pop the chilling bowl into the freezer for a day or so, and you’re ready to go.

For my birthday this year, my brother and sister-in-law gave me an ice cream maker attachment for my Kitchen Aid. Now that the summer heat is upon us, I’m experimenting. My first attempt was Mint Chocolate Chip ice cream. So good, so rich, so creamy. Then I tried slightly healthier ice milk. Decent flavor, but it had a grainy texture. My most recent attempt? Chocolate Frozen Yogurt.

I found a recipe on line, and just so happened to have all of the ingredients on hand. It used a technique similar to some ice cream and frozen custard recipes that involve cooking part of the mixture.

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I was using Greek yogurt and was able to skip the cornstarch. The mixture didn’t thicken much, but as the recipe said: don’t worry. After the mixture cooled, I transferred it to a mixing bowl (with a handy pouring spout!) and added the Greek yogurt. That’s when I worried because the yogurt didn’t stir in well, so I switched from a wooden spoon to a whisk.

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A few seconds later it was beautiful, rich, thick and creamy. It tasted good, too! I let the mixture chill a couple hours before proceeding to the fun part.

After setting up the ice cream attachment and turning the machine on, I poured the mixture in and let it run for about 25 minutes. This is seconds after I turned the machine off:

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At this point, the frozen yogurt was soft-serve consistency. Almost like a Frosty, only with that yogurt tang. (Even with all of the cocoa and chocolate, you can still taste the yogurt. Not sure if that’s due to the brand of yogurt I used, or if I need to add a little more sugar next time.)

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You can eat it fresh or freeze it for later. Trust me. It’s just as good either way.

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Have you made homemade ice cream or frozen yogurt? What are your favorite flavors or additions?

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About Paula Hendrickson

I'm a full-time freelance writer with an addiction to yarn, cooking and all kinds of crafty things. I come from a long line of creative and entrepreneurial types on both sides of the family, making creativity almost like competitive pursuit.

Posted on June 18, 2014, in cooking, food, Froyo, summer and tagged , , , , . Bookmark the permalink. 2 Comments.

  1. Looks yummy. I would have enjoyed the mint chocolate chip– my favorite!

  2. Paula Hendrickson

    It was delicious and refreshing!

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