A few weeks ago a generous neighbor gave me her Kitchenaid Ice Cream maker attachment and a copy of Sweet Scoops. I've been lusting over ice cream makers for years, ever since I bought one as a gift for someone else, but it seemed so frivolous- especially when money's tight. Plus, to really put the thing to use I have to give up precious freezer space so the bowl is always ready to go. Right now, one week into our first extended stretch of summer, it is worth it.
I started out making Vanilla for the 4th of July. YUM- perhaps a little sweeter that I might like but still delicious and a great way t test out both the recipe book and the ice cream maker. A few days later we had guests over to grill up some lamb kebobs. Yogurt and lamb go together in my mind so a batch of frozen yogurt seemed to fit the bill. Sweet Scoops has a honey-poppyseed frozen yogurt recipe that I loosely followed. You can pretty pictures and the original recipe here.
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| honey-raspberry frozen yogurt w/poppy seeds |
- 3 cups honey low fat or whole milk yogurt (I used Nancy's honey yogurt which wasn't nearly as sweet as I expected)
- 1 cup heavy cream
- 1/4-1/2 cup wildflower honey (We always buy local honey- it's supposed to help with allergies and well I like knowing the people that produce the food I eat- I've never met the bees though)
- 1/2 cup fresh raspberries pressed through a strainer to keep out the seeds
- 1 tbsp poppy seeds
- pinch of salt
Honey-Raspberry Frozen Yogurt with Poppyseeds
makes about 1 quart
Cover and refrigerate for 2-24 hours.
Pour the cold yogurt mixture into your ice cream machine and freeze according to your manufacturer’s instructions.
Scrape the frozen yogurt into a freezer safe container (I used, suprise suprise, an empty Nancy's Yogurt bin), cover tightly, and freeze until firm.
