For Christmas 2008, I got an ice cream maker from one of my favorite dancers and David Lebovitz' "The Perfect Scoop", an incredible ice cream cookbook, from my favorite Mel! Let me tell you, I have since put both to good use!
If you have an ice cream maker you NEED this book (and if you don't have one, consider purchasing one...I have this Cuisinart model). So far I've made Toasted Coconut, Vietnamese Coffee, Tiramisu, and Butterscotch Pecan.
I have also made Coconut Pinkcherry frozen yogurt which is adapted from the book on Smittenkitchen.com (my favorite blog!).
Another good thing...you really have to work for this ice cream. You have to freeze the churning bowl for 24 hours (although mine stays in the freezer…ready to go at all times!), buy the ingredients, make the ice cream base, and then freeze for 30 minutes in the machine. You won't do this all of the time...only for a "special treat".
I eat ice cream in a small bowl...its a visual thing. A ½ cup serving (or maybe a little more…) looks like a lot more in a small coffee cup than in a big soup bowl.
By the way, this frozen yogurt is good...I mean really good! I hope you have an ice cream maker and can enjoy it as much as I do.
Coconut Pinkcherry Yogurt
adapted from smittenkitchen.com
Makes about 1 ¼ quarts (or 10 ½-cup servings)
3 cups Greek yogurt or strained yogurt*…fat free or not (I’ve used both)
¾ cup sugar
½ teaspoon almond extract
¾ cup cherries, pits removed and roughly chopped (I used frozen…and ended up using the whole 10oz bag)
1 cup unsweetened coconut milk (I used full-fat, but lite would probably work as well)
Mix together the yogurt, sugar, almond extract, cherries, and coconut milk. Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
* To make 1 cup of strained yogurt, line a mesh strainer with a few layers of cheese cloth (I use coffee filters), then scrape 16 ounces or 2 cups of plain yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, set the strainer over a bowl, and then refrigerate for at least 6 hours. Make sure you use all-natural yogurt (I like Dannon), because if there are any additives, the yogurt might not strain as well.
Per ½-cup serving…using fat free yogurt (117g**) - 150 calories, 5 g fat (4 g saturated), 20 g carbohydrates, 18 g sugar, 0 g fiber, 8 g protein, 7%DV calcium (exchanges: 1 fat, ½ dairy, 1 starch)
Compare to Ben & Jerry's Cherry Garcia Frozen Yogurt:
Per ½-cup serving (100g**) - 160 calories, 3 g fat (2 g saturated), 32 g carbohydrates, 22 g sugar, 0 g fiber, 4 g protein, 15%DV calcium
INGREDIENTS: Skim Milk, Water, Liquid Sugar, Corn Syrup, High Fructose Corn Syrup, Cherries, Cream, Sugar, Corn Syrup Solids, Egg Yolks, Coconut Oil, Natural Flavors, Cocoa (Processed With Alkali), Cocoa, Carob Bean Gum, Concentrated Lemon Juice, Caramel Color, Red Cabbage Juice Extract (For Color), Milkfat, Soya Lecithin, Yogurt Cultures
Compare to Dreyer's Slow Churned Yogurt Blends Black Cherry Vanilla Swirl:
Per ½-cup serving (60 - 65g**) - 100 calories, 3 g fat (1.5 g saturated), 17 g carbohydrates, 13 g sugar, 0 g fiber, 2 g protein, 10%DV calcium
INGREDIENTS: skim milk, sugar, cream, cultured skim milk, corn syrup, maltodextrin, whey, mono and diglycerides, milk minerals concentrate, natural flavors, guar gum, locust bean gum, carrageenan, Blue #1, annatto color, Red #40
**Note the serving size weight. With the slow churned you are eating the same volume but about half the weight; basically you are eating a lot of air which has no calories...that's why the Dryer's has about 50 calories less than the other two.