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.
|honey-raspberry frozen yogurt w/poppy seeds|
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.