After some attempts at icecream-making with not quite satisfactory results I now seem to get the hang of it. Chilling the icecream-base very well and using only 1 quart at the most seem to do the trick.
The Blueberry Frozen Yogurt (recipe courtesy of "The Perfect Scoop" by David Lebovitz) is easily and quickly made. I used Greek Yogurt with a butterfat content of 10 %, which results in a richer, creamer icecream, and frozen wild blueberries. Add some sugar, a splash of lemon juice and kirsch (or, better yet, Maraschino) each, and blend everything together in a blender or food processor. I used a stick blender and the tall bowl that came with it. I didn't bother to press the mixture through a strainer to remove the seeds, but I recommend it. The icecream will be smoother. It was a tad grainy, but I liked it quite fine. It was not overly sweet, so the slight tanginess of the yogurt is not overpowered. The intense Blueberry colour is very pretty.
The Blueberry Frozen Yogurt (recipe courtesy of "The Perfect Scoop" by David Lebovitz) is easily and quickly made. I used Greek Yogurt with a butterfat content of 10 %, which results in a richer, creamer icecream, and frozen wild blueberries. Add some sugar, a splash of lemon juice and kirsch (or, better yet, Maraschino) each, and blend everything together in a blender or food processor. I used a stick blender and the tall bowl that came with it. I didn't bother to press the mixture through a strainer to remove the seeds, but I recommend it. The icecream will be smoother. It was a tad grainy, but I liked it quite fine. It was not overly sweet, so the slight tanginess of the yogurt is not overpowered. The intense Blueberry colour is very pretty.
Keine Kommentare:
Kommentar veröffentlichen