Possibly not the weather for frozen yoghurt right now – Scotland has been battered by yet more snowfalls, and even as we speak, the odd flake is twirling it’s way groundward whenever I pop out of the back door to stick something in the bin. But tomorrow is (officially) the first day of Spring, so I’m going to act as if the end of this long winter is in sight, and post this anyway. see also : How To Make Indian Cardamom Ice Cream or Kulfi
This is the second of my Total Yoghurt posts, and I’ve got a confession to make. I’ve almost used up the 5kg that was sent to me. I’m going to have to go and buy some more to complete the 5 planned posts. Katy has been scoffing them for breakfast at a most alarming rate. Oh well. see also : Ice Cream Pie recipe
The ingredients are simple and straightforward. but perhaps the strawberries in syrup require a little bit of an explanation. I made these last year, but they didn’t quite turn out how I expected. I expected strawberry jam. What I got was a thick sweet strawberry syrup, with huge strawberries floating in it that bloomin’ well refused to set. I suspect that the fruit was too ripe, but regardless, I certainly wouldn’t throw it away, and have been having it spooned over desserts and crumpets. The taste is lovely, but it’s not jam, by any stretch of the imagination.
- 1kg Total Yoghurt
- 2 tablespoons of caster sugar, or Splenda
- Strawberries in syrup (or Maple Syrup) to taste.
I also used my Kenwood Gelato ice cream maker. Or tried to. That’s a story in itself. What I did was turn on the machine, and slowly spoon a 500g tub of yoghurt down the chute. I poured the strawberry syrup down the chute. The engine started whining……………..and then gave up. Then I had to open up the machine and rescue the mixture. I whisked the yoghurt (and added the second tub) and syrup together and then tasted it. I had to add a bit of sugar to it (about 2 tablespoons) and put it into a plastic tub and put it into the freezer for about 90 minutes. Rewhisked it and put it back into the freezer for another 30 minutes. It was soft enough to hold it’s shape and I decided that I’d try it as it was.
Then I put the rest of the yoghurt back into the freezer and allowed it to freeze completely and try it again as I’d heard that it can sometimes go grainy when it’s completely frozen.
Et voila – with some of Mr Black and Mr Green’s finest grated over it.