Om Nom Nom: Froyo Lives!
Batch #2 of frozen yogurt used a different methodology. Instead of raspberry puree in a shallow lidded plastic container, I drained the yogurt overnight, resulting in a highly concentrated yogurt (and a bunch of whey, which I am going to use in the next batch of bread). A couple of handfuls of unsweetened dried coconut flakes, juice of two limes and zest of one, some sugar (maybe 3T?). This time, I divided the mixture between two ziplock sandwich bags, spread it flat, and put each bag in a larger ziplock bag. (Cut for length)
Ideally, I should have kneaded the mixture several times, but I had to go work Book Sale, so I left it for several hours, then squished it around a bit.
For my tea, I scrambled some eggs to go with leftovers from last night's supper. At the beginning of CSA season, we always get a ton of garlic scapes, which are pretty much scallions' Other Guy. I sauteed finely-chopped scapes with thin slices of salad turnips, ditto of leftover baked potato, and soy chorizo. Which I guess makes it...Smulk HASH.
For dessert, I scraped the coconut-lime frozen yogurt into a bowl. Texture still not perfect--it's solid enough that you have to eat it slower than proper ice cream, but that's probably more a feature than a bug. I was astonished how creamy it tastes, considering that it was low-fat yogurt to start with.
I'm considering doing a batch of what might be called Monkey Garcia: banana puree and small quantities of cherries, chopped walnuts, and chocolate chunks. The mix-ins might make the frozen mixture a little less solidly frozen, which would be good.
Ideally, I should have kneaded the mixture several times, but I had to go work Book Sale, so I left it for several hours, then squished it around a bit.
For my tea, I scrambled some eggs to go with leftovers from last night's supper. At the beginning of CSA season, we always get a ton of garlic scapes, which are pretty much scallions' Other Guy. I sauteed finely-chopped scapes with thin slices of salad turnips, ditto of leftover baked potato, and soy chorizo. Which I guess makes it...Smulk HASH.
For dessert, I scraped the coconut-lime frozen yogurt into a bowl. Texture still not perfect--it's solid enough that you have to eat it slower than proper ice cream, but that's probably more a feature than a bug. I was astonished how creamy it tastes, considering that it was low-fat yogurt to start with.
I'm considering doing a batch of what might be called Monkey Garcia: banana puree and small quantities of cherries, chopped walnuts, and chocolate chunks. The mix-ins might make the frozen mixture a little less solidly frozen, which would be good.