Lime Frozen Yogurt

Here's a cool way to kick off summer! Lime Frozen Yogurt is soooo refreshing. And, no, it isn't supposed to be green!

You might have the kind of ice cream maker that has the canister you put in the freezer. If so, put it in the freezer now and stir up this recipe and refrigerate it for at least 8 hours up to a day or two (I do 24 hours).

My ice cream maker is the self-refrigerating compressor type, which is too heavy for me to pull in and out of a cupboard, so I keep it in my butler's pantry at all times.

But before you get all green with envy over my having a butler's pantry, let me tell you it's not an official butler's pantry. It's just a humble countertop in the garage. 

When we remodeled the kitchen years ago, we had the crew carefully remove the old cabinetry and install it against the back wall of the garage. While most of the cabinets are filled with typical garage stuff, most of the countertop holds the appliances I don't use every day. 

Difference is, I actually use the ice cream maker right there! I leave it exactly where it is stored, uncover it, plug it in, and make the frozen yogurt. When it's done, I just turn it off, remove the lid, lift the mixing bowl out by its handle and take it into the kitchen.  

Are you a frozen yogurt fan, or do you prefer ice cream? Tart or sweet? In case you missed my Coffee Chocolate Gelato recipe, check it out. 

Lime Frozen Yogurt 

(Makes about 1 quart) 

Finely grated zest of 1 medium organic/unsprayed lime

5/8 cup* (5 fluid ounces/148 ml) freshly squeezed and strained lime juice
3/4 cup (5.25 ounces/149 grams) sugar 
2 tablespoons (0.5 ounce/14 grams) non-GMO cornstarch
1/8 teaspoon salt

1/2 cup (4 fluid ounces/118 ml) heavy whipping cream
3 cups (24 ounces/680 grams) plain full-fat** organic Greek yogurt with no additives or stabilizers

2 tablespoons rum
1 teaspoon vanilla extract

* Quite tart. If you like less tartness, use 1/2 cup juice.
** The full-fat yogurt (and the rum or other liquor and the cornstarch) makes the yogurt less icy and more scoopable.

1 Zest one lime; squeeze enough limes to make 5/8 cup juice. 

2 In 1-quart saucepan whisk together sugar, non-GMO cornstarch, and salt. Whisk in cream until mixture is smooth, then whisk in lime juice and zest.

3 Heat over medium-low to medium heat, stirring or whisking constantly, just until it is just below a simmer (if you stick your impeccably clean little finger into it, you will jerk it right out!) and starting to thicken. Remove from heat.

4 Measure yogurt, rum, and vanilla extract into 1-quart glass measure (the spout will make pouring mixture into the machine easier). Gradually whisk in the heated mixture. You should have about 3 3/4 to 4 cups. Cover and refrigerate until well chilled, at least 8 hours or up to a day or two (I always aim for 24 hours for maximum flavor development and chilling). 

5 Put the ice cream paddle into the mixing bowl of the Cuisinart ICE-100 compressor ice cream and gelato maker; whisk the chilled mixture, pour it into the mixing bowl and put on the lid. Turn unit on, set timer for 30 minutes* and press Start; let spin until thickened. OR follow the directions for whichever ice cream maker you have.

* Check it in 20 minutes. It might be ready in 20 or 25 minutes, but if you set it for 20 minutes and it stops, you can't restart it with the frozen yogurt already quite thick. So set the machine for 30 and your kitchen timer for 20 minutes.

6 Turn the unit off by pressing the power button, remove the lid, lift the mixing bowl out by its handle and remove the paddle from the bowl. Transfer the soft frozen yogurt to an airtight container (I use yogurt containers), and place in freezer for at least 6 hours. Everyone's freezer is different. If necessary, remove from freezer about 15 minutes or so before serving to make it easier to scoop.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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Fudge Ripple Ice Cream - A Simple No-Cook Ice Cream for Summer

I need some Fudge Ripple Ice Cream, don’t you? All across the US, summer is setting temperature records. So it’s time for ice cream. And I don’t mean ice cream with a cooked base because, I don’t know about you, but the less time I spend at the stove right now the better. 

So this is a “simple” (meaning uncooked) vanilla ice cream with swirls of a super easy fudge sauce that takes just a minute or two on the stove. I made it up several years ago with ingredients I always have on hand and without the corn syrup that, as you may know, I so hate.

I used to have the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker, which is wonderful and inexpensive. But then I got the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker. You can also use the KitchenAid Ice Cream Maker Attachment, if you have one.

Some of you might even have the old-fashioned kind of ice cream maker that uses ice and rock salt. Even better if it’s one made of wood! Whichever you prefer is fine, but I can't imagine summer without an ice cream maker! 

Simple Fudge Ripple Ice Cream

(Makes about 5 cups)

The Ice Cream

1 cup (8 fluid ounces/237 ml) milk (I used 2%)
2/3 cup (4.67 ounces/132 grams) sugar
2 teaspoons vanilla extract
Pinch salt

2 cups (16 fluid ounces/473 ml) heavy whipping cream

The Fudge Sauce

1/2 cup (3.5 ounces/99 grams) sugar

1/4 packed cup (0.75 ounces/21 grams) unsweetened natural cocoa* powder
Pinch salt
1/3 cup (2.67 fluid ounces/79 ml) water
1/4 teaspoon vanilla extract

2 tablespoons (1 ounce/28 grams) unsalted butter

* I always buy organic and Fair Trade Certified coffee, cocoa and chocolate products as well as organic dairy products.

1 In medium bowl (I use a 2-quart glass measure to make pouring into the machine easier), whisk together milk, sugar, vanilla and salt until the sugar is dissolved. Stir in the heavy cream. Cover and refrigerate at least 4 hours or overnight.

2 Meanwhile, at least 2 hours before making the ice cream, make the sauce. In medium saucepan, whisk together sugar, cocoa, salt and water. Cook over medium heat, stirring constantly, until mixture comes to a boil; continue cooking for 1 minute. Remove from heat, and stir in vanilla extract and butter until the butter is melted. Let cool at room temperature, then chill for about 30 minutes before using. If you chill it too long, you'll need to wait for it to warm up a bit because it needs to be thin enough to drizzle into "ripples." 

3 Follow directions for the Cuisinart ICE-21, Cuisinart ICE-100, KitchenAid ice cream maker attachment or other ice cream maker.

Tip: If you're using the frozen canister type ice cream maker, be sure to freeze the canister for at least 24 hours. 

4 Transfer a third of the soft ice cream to a freezer-safe airtight container, drizzle on some of the sauce. Repeat twice (you'll have enough sauce left over to decorate the serving dishes). Place in freezer for at least 4 hours. If it is super hard when you're ready to use it, remove it from the freezer 15 minutes before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. 

Jean

7 Ice Cream and Frozen Dessert Recipes

Ice cream, frozen yogurt, gelato, sherbet, sorbet and vegan frozen desserts are favorites on the dessert menu when it's too hot to bake. Here are seven of my recipes to help you beat the heat.

Strawberry Ice Cream is my all-time favorite. I've even served it at afternoon teas in the garden - in teacups, of course.

Lime Sherbet is so refreshing on a hot day and makes the perfect dessert at a summer barbecue.

Peach Ice Cream - with or without the blueberry sauce - is something I can't get enough of during peach season.

Vegan Chocolate Ice "Cream" is a recipe I developed for vegans but have only ever served to non-vegans - and they all thought it was regular ice cream!

Strawberry Frozen Yogurt is right up there with strawberry ice cream on my favorites list.

Coffee Chocolate Gelato was the first recipe I developed for my self-refrigerating compressor ice cream maker. But you can make it in any kind of ice cream maker.

Meyer Lemon Frozen Yogurt is Mr Delightful's favorite, and it is pretty wonderful, if I do say so myself.
 
See my Recipes index page for more.

Meyer Lemon Frozen Yogurt

Meyer Lemon Frozen Yogurt was at the top of Mr Delightful's list as we awaited the arrival of the Cuisinart ICE-100. He also couldn't wait to see where I was going to put yet another countertop appliance in our kitchen! 

But I already had a spot staked out for it in my butler's pantry. I know, I know. But before you get all green with envy over my having a butler's pantry, let me tell you it's not an official butler's pantry. It's just a humble countertop in the garage. 

When we remodeled the kitchen nine years ago, we had the crew carefully remove the old cabinetry and install it against the back wall of the garage. While most of the cabinets are filled with typical garage stuff, part of the countertop holds appliances. 

Appliances that don't get used every day, such as the slow cooker, Belgian waffle maker, two different kinds of juicers and the infrared oven my dad got for us. And now the ice cream maker. Difference is, I've decided to actually use the ice cream maker there! 

The light was horrible, so I didn't take any pictures; but here's what I did. I left it exactly where I'd set it for storage, uncovered it, plugged it in and proceeded. When it was done, I just turned it off, removed the lid, lifted the mixing bowl out by its handle and took it into the kitchen. We are loving this machine! 

Now about the recipe. I first developed a super sour version especially for Mr Delightful, who loves tartness. This version is tart enough for everyone else. Meyer lemons are sweeter than regular lemons. If using regular lemons, you may want to use less, perhaps a third of a cup. 

Are you a frozen yogurt fan, or do you prefer ice cream? Tart or sweet? In case you missed my Coffee Chocolate Gelato two weeks ago, check it out. 

Meyer Lemon Frozen Yogurt 

(Makes about 1 quart) 

Finely grated zest of 1 Meyer lemon

1/2 cup* (4 fluid ounces/118 ml) freshly squeezed and strained Meyer lemon juice
3/4 cup (5.25 ounces/149 grams) sugar 
2 tablespoons non-GMO cornstarch
1/8 teaspoon salt

1/2 cup (4 fluid ounces/118 ml) heavy whipping cream
2 1/2 cups (20 ounces/567 grams) plain full-fat** organic Greek yogurt with no additives or stabilizers

2 tablespoons rum
1 teaspoon vanilla extract

* Quite tart. If you like less tartness, use 1/3 cup juice.
** The full-fat yogurt (and the rum or other liquor and the cornstarch) makes the yogurt less icy and more scoopable.

1 Zest one lemon; squeeze enough lemons to make 1/2 cup juice. 

2 In 1-quart saucepan whisk together sugar, non-GMO cornstarch and salt. Whisk in cream until mixture is smooth, then whisk in lemon juice and zest.

3 Heat over medium-low to medium heat, stirring or whisking constantly, just until it is just below a simmer (if you stick your impeccably clean little finger into it, you will jerk it right out!) and starting to thicken. Remove from heat.

4 Measure yogurt, rum, and vanilla extract into 1-quart glass measure (the spout will make pouring mixture into the machine easier). Gradually whisk in the heated mixture. You should have about 3.75 cups. Cover and refrigerate until well chilled, at least 8 hours or up to a day or two (I always aim for 24 hours for maximum flavor development and chilling). 

5 Put the ice cream paddle into the mixing bowl of the Cuisinart ICE-100 compressor ice cream and gelato maker; whisk the chilled mixture, pour it into the mixing bowl and put on the lid. Turn unit on, set timer for 30 minutes* and press Start; let spin until thickened. Or follow the directions for whichever ice cream maker you have. While frozen yogurt is churning away, put the container you'll be storing it in into the freezer (cuts down on the melting when you're transferring the frozen yogurt from the freezer bowl to the storage container).

* Check it in 20 minutes. It might be ready in 20 or 25 minutes, but if you set it for 20 minutes and it stops, you can't restart it with the frozen yogurt already quite thick. So set the machine for 30 and your kitchen timer for 20 minutes.

6 Turn the unit off by pressing the power button, remove the lid, lift the mixing bowl out by its handle and remove the paddle from the bowl. Transfer the soft frozen yogurt to the chilled freezer-safe airtight container, and place in freezer for at least 6 hours. Everyone's freezer is different. If necessary, remove from freezer about 15 minutes or so before serving to make it easier to scoop.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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Coffee Chocolate Gelato - Cuisinart Giveaway - ICE-100 Compressor Ice Cream Maker

Coffee Chocolate Gelato. Something I never thought of making myself until I got the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker. Besides the regular ice cream paddle, it has a gelato paddle specially designed to incorporate less air into the gelato; less air is one of the differences between gelato and ice cream.

I've owned the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker for several years and still love it. I liked to keep the freezer bowl in the freezer at all times so it was ready to go on a moment's notice. But I have very limited freezer space I'm trying to maximize more than ever just now, so the ICE-100, which is a self-refrigerating compressor machine has replaced it in my affections.

And don't even get me started on the old-fashioned ice-and-rock-salt-wooden-bucket kind. You know I think "old-fashioned" is a good thing, so I'm not using it in a pejorative way here, just by way of description! In theory, I love that kind of ice cream maker and even had one back in the day. They are perfect for making a large batch of ice cream for a crowd. 

But these days I just make small batches and so appreciate the just-plug-it-in convenience of the compressor unit. No rock salt. No ice. No insert bowl that needs to be frozen for 24 hours. It's so easy! And Cuisinart is going to send one to one of YOU! 

Some gelatos (actually, I think the plural might be "gelati") have eggs, but I developed this recipe to be a no-egg gelato. I use all organic ingredients. If you can't get organic milk and cream, at least get a brand that doesn't have hormones.

I've posted lots of ice creams, including Chocolate Ice Cream, Vegan Chocolate Ice Cream and Chocolate Frozen Yogurt.

Mr Delightful says this recipe is "the perfect balance of chocolate and coffee; I can taste both." What is your favorite ice cream, gelato, frozen yogurt, sorbet or non-dairy frozen dessert?

Chocolate Coffee Gelato

(Makes about 1 quart)

1 tablespoon ground coffee*
1/3 cup (2.67 fluid ounces/79 ml) boiling water
1 3/4 cups (14 fluid ounces/414 ml) milk (I use 2%)
2/3 cup (4.67 ounces/132 grams) sugar
1/4 cup (0.75 ounce/21 grams) natural unsweetened cocoa powder*
3 tablespoons (27 grams) non-GMO cornstarch
1/8 teaspoon salt
3/4 cup (6 fluid ounces/177 ml) heavy cream
1/2 teaspoon vanilla extract

* I always buy organic fair trade coffee and cocoa

1 Put the coffee in a single-cup filter bag, place it in a teacup and pour over 1/3 cup boiling water; let brew for 2 minutes, then remove bag, pressing out all the liquid, making about 1/4 cup triple-strength coffee. In 1-quart saucepan, heat milk just to a simmer.

2 While milk is heating, in 2-quart saucepan whisk together sugar, cocoa, cornstarch and salt. Whisk in the cream until mixture is smooth.

3 Whisk in hot milk. Over medium heat, stir constantly and cook until the mixture thickens, about 5 minutes; do not boil. Whisk in vanilla extract and brewed coffee.

4 Pour into a 1-quart glass measure (the spout will make pouring mixture into the machine easier). You should have 3.5 cups; if you don;t, just stir in a bit of milk or cream. Cover and refrigerate until well chilled, at least 8 hours or up to a day or two (I always aim for 24 hours).

5 Put the gelato paddle into the mixing bowl of the Cuisinart ICE-100 compressor ice cream and gelato maker; whisk the chilled mixture, pour it into the mixing bowl and put on the lid. Turn unit on, set timer for 30 minutes* and press Start; let spin until thickened. Or follow the directions for whichever ice cream maker you have. While gelato is churning away, put the container you'll be storing the gelato in into the freezer (cuts down on the melting when you're transferring the gelato from the freezer bowl to the storage container).

* Directions said to set for 40 minutes, but I found my chilled mixture took only 30 minutes. So I would suggest checking it every 5 minutes after the first 20 minutes or so, at least when making a new recipe the first time.    

6 Turn the unit off by pressing the power button, remove the lid, lift the mixing bowl out by its handle and remove the paddle from the bowl. Transfer the soft gelato to the chilled freezer-safe airtight container, and place in freezer for at least 4 hours. Remove from freezer about 15 minutes before serving. That will make it soft enough to scoop (or spade) and to have that softer (than ice cream) gelato thing going on.

Cuisinart ICE-100 Ice Cream Maker Giveaway 

Update 09/14/16: The giveaway has closed. The winner has been announced in the comments.

This giveaway is open to US residents 18 years of age or older. Leave a comment below (one entry per person) that includes the first thing you'd like to make with it. Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday September 14. 

Bonus entry: If you are on Twitter, Facebook or Pinterest, you may have one bonus entry by doing any or all of the following and leaving an additional comment below with your Twitter, Facebook and/or Pinterest name:
Follow Cuisinart on Twitter; like the Cuisinart Facebook page.
Follow Delightful Repast on Twitter and Delightful Repast on Pinterest. 

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday September 15. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday September 18, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

Disclosure: Cuisinart provided an ice cream maker for review purposes and one for the giveaway. I received no compensation. The views expressed here are entirely my own. I always tell my readers what I really think!

Jean

Earl Grey Ice Cream

My love of tea, especially Earl Grey, is no secret. And with National Ice Cream Day coming up on July 17, I thought I should make a batch of Earl Grey Ice Cream. I make it with organic ingredients; even the vanilla extract and Earl Grey tea are organic.

If you follow a dairy-free diet, you can use this infusion method with your dairy-free ingredients for an Earl Grey non-dairy frozen dessert. And what better way to serve it than in a teacup with a piece of shortbread!

I chose to use the egg custard base method, so this ice cream has a luscious texture and is more easily scooped than it would otherwise be. I plan to make it for my next afternoon tea in the garden. It's so refreshing.

Have you ever had tea or coffee ice cream? I love both, though I'd much rather drink tea than coffee.

Earl Grey Ice Cream

(Makes about 5 cups)

1 1/2 cups (12 fluid ounces/355 ml) milk
3 tablespoons loose leaf Earl Grey tea
2/3 cup (4.66 ounces/132 grams) sugar
2 tablespoons (18 grams) non-GMO cornstarch
1/8 teaspoon salt

3 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups (12 fluid ounces/355 ml) heavy whipping cream

1 In heavy-bottomed 2-quart saucepan, heat milk and tea leaves just to a simmer. Remove from heat, cover and let stand for 10 minutes. Strain into 2-cup glass measure, pressing the tea leaves to extract all the flavor; add a little more milk, if needed, to bring it back up to 1 1/2 cups. Discard tea leaves, return milk to saucepan and bring it back to a simmer. 

Tip: The Le Creuset stainless steel 2-quart saucier is perfect for making this or any custard. 

2 In 1.5-quart bowl whisk together sugar, cornstarch and salt. Whisk in the egg yolks and just a little of the cream until mixture is smooth.

3 Whisk hot milk into egg mixture, then pour mixture into the saucepan. Over medium-low heat, stir constantly until mixture begins to thicken and registers 160 to 170F/71 to 76C on instant-read thermometer, about 10 minutes; do not boil.

4 Stir in cream. Strain custard into medium bowl (I use a 2-quart glass measure to make pouring into the machine easier); whisk in vanilla extract. Cover and refrigerate until well chilled, at least 8 hours or overnight.

5 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbert Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 20 minutes.

6 Transfer the soft ice cream to a freezer-safe airtight container, and place in freezer for at least 4 hours. Even after days in the freezer, this ice cream was very scoopable and did not need to be left out for 15 minutes before serving.

Tip: Place the storage container in the freezer for a while to chill it thoroughly before transferring the ice cream to it.

Note: The scoop in the photo above is the OXO Good Grips Solid Stainless Steel Ice Cream Scoop, the best I've ever seen; even works on hard ice cream.

Disclosure: Some posts contain links to my affiliate account at Amazon.com. If you purchase something from Amazon through one of my links, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. Thanks for supporting Delightful Repast when you shop at Amazon!

Fresh Peach Ice Cream - Fresh Blueberry Sauce

July is National Ice Cream Month, and the third Sunday of July is National Ice Cream Day. Perfect time to make fresh peach ice cream, if the peaches are at the height of their season in your area. Sometimes I cook a custard base for my ice cream, but this is a simple egg-free no-cook ice cream. 

Fresh peach ice cream is only as good as your peaches (yellow peaches, please). If your peaches are less than perfectly ripe, sweet and flavorful, pick another flavor of ice cream to make while you wait for better peaches.

Bringing home great peaches is an art. First of all, they must be organic yellow peaches. Next, I like to make sure they were picked at the best time. You can tell a peach that has been picked too soon by its "green shoulders" around the stem end. Give it the sniff test. Does it smell like a peach or just a fuzzy styrofoam ball?

Now that you have your perfect peaches, don't skimp on step one of the directions. Chop the peaches into about 1/4-inch dice, and let them macerate for at least an hour. This will result in peach flavor throughout the ice cream, not just in the little chunks of frozen peach in it. 

What is your favorite ice cream? Will you be making some this month? 

Simple Fresh Peach Ice Cream 

(Makes about 5 cups)

1 1/2 cups peeled and chopped perfectly ripe yellow peaches (from 1 pound whole)

1 tablespoon freshly squeezed lemon juice

2/3 cup (4.66 ounces/132 grams) sugar, divided

1/8 teaspoon cinnamon

1 1/4 cups (10 fluid ounces/296 ml) heavy whipping cream

1 cup (8 fluid ounces/237 ml) milk (I used 2%)

1 1/2 teaspoons vanilla extract

1/8 teaspoon almond extract

Pinch salt

Fresh Blueberry Sauce

3 tablespoons sugar

1/8 teaspoon cinnamon

Pinch of salt

1/2 cup water

1 tablespoon freshly squeezed lemon juice

1 cup fresh blueberries (6-ounce/170 gram clamshell package)

1 1/2 teaspoons non-GMO cornstarch

1 tablespoon water

1 Place peeled and chopped peaches in 2-cup glass measure; stir in lemon juice and half of the sugar. Let macerate for at least an hour.

2 In medium bowl (I use a 2-quart glass measure to make pouring easier), whisk together remaining sugar and cinnamon, then cream, milk, extracts, and salt until the sugar is dissolved. Stir in the peaches with their juice. Cover and refrigerate at least 2 hours or overnight.

Tip: The cinnamon disperses better when mixed with the sugar before other ingredients are added. 

3 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 minutes.

4 Transfer the soft ice cream to a freezer-safe airtight container and place in freezer for at least 3 hours. If frozen very solid, remove from freezer 10 to 15 minutes before serving.

5 Make the sauce. In 1-quart saucepan, whisk together sugar, cinnamon and salt. Stir in water and lemon juice, then blueberries. Cook over medium heat until berries start releasing their juices, about 2 minutes. Mix together cornstarch and water. Gently stir it into hot berries and simmer, stirring gently, for 2 minutes. Let stand at room temperature to cool. Refrigerate if not using within 2 hours. 

Chocolate-Banana Frozen Yogurt

Ice cream weather will soon be upon us, so I was looking at all the ice cream, sherbet and frozen yogurt recipes I've developed over the last three years since I got an ice cream maker. Then I remembered the protein shake I always got at the "health bar" inside the health food store my mother and I frequented when I was a teenager--it was Chocolate-Banana--and thought that combination would make a great frozen yogurt.

In my earlier recipes for frozen yogurts, I describe draining regular (non-Greek-style) yogurt to eliminate the liquid. But today I decided to save a step and just buy some organic Greek-style yogurt. Either way works. I put two tablespoons of rum in this batch, as an experiment, and must say I prefer it with just a single tablespoon. With two, the rum is a bit overpowering. Of course, if you're one who likes to be overpowered by rum ... 

What's your favorite ice cream or frozen yogurt flavor? 

Chocolate-Banana Frozen Yogurt 

(Makes about 5 cups) 

2 tablespoons unsalted butter 
1 pound very ripe bananas (about 2 large or 3 medium), peeled and cut into 1/2 -inch rounds 
2 tablespoons brown sugar 
1 tablespoon dark rum, optional 
2/3 cup sugar 
1/3 cup natural unsweetened cocoa powder 
Pinch of salt 
2/3 cup milk (I use organic 2%) 
1 3/4 cups nonfat Greek yogurt 
1 teaspoon vanilla extract 

1 In a skillet, melt the butter. Add the bananas and sprinkle with brown sugar. Cook over medium heat, turning once or twice, until caramelized, about 10 minutes. Stir in the rum; remove from heat. With potato masher or large dinner fork, mash the bananas as finely as possible (there should be just small chunks). 

2 In medium bowl (I use a 2-quart glass measure), whisk together sugar, cocoa and salt. Gradually whisk in milk, smoothing out any lumps. 

3 Add banana puree, yogurt and vanilla extract; whisk until thoroughly mixed and sugar is dissolved. Cover and refrigerate until well chilled, at least 8 hours or overnight. 

4 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment. 

5 Transfer the soft frozen yogurt to a freezer-safe airtight container and place in freezer for at least 4 hours. Remove from freezer 10 minutes before serving.

Note: Here is my review of the Cuisinart ICE-21. For more ice cream, sherbet and frozen yogurt recipes, go to the Recipes index page.

Banana Pudding Ice Cream - Frozen Version of Southern Classic

Summer might be over, but it's still ice cream weather. My Southern genes have been coming out lately, so I made my banana pudding ice cream, the frozen version of that quintessential Southern dessert. And I used all organic ingredients, including the vanilla wafers.

Really ripe bananas have the most flavor, but my organic bananas were still a bit green in spots and not quite soft enough. To instantly "ripen" bananas and intensify their flavor, just put them on a foil-lined baking sheet in a 400-degree oven for about 10 minutes, or until the skins blacken. Let them cool while you make the custard. Three medium bananas, just over a pound total, made one cup mashed.

This is my new favorite hot weather comfort food dessert (if you don't count watermelon, that is). What's yours? Check my Recipes index page for more ice cream, sherbet and frozen yogurt flavors. And come back next week for my current favorite Southern comfort food meal! 

Banana Pudding Ice Cream

(Makes about 5 cups)

1 cup milk (I use 2%)
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks
1 cup heavy cream
1 cup coarsely mashed very ripe banana, mashed with 2 teaspoons freshly squeezed lemon juice
1 or 2 tablespoons dark rum, optional
1 teaspoon vanilla extract
1 cup coarsely crushed vanilla wafers

1 In heavy-bottomed 2-quart saucepan, heat milk just to a simmer.

2 While milk is heating, in 1.5-quart bowl whisk together sugar, cornstarch and salt. Whisk in the egg yolks until mixture is smooth.

3 Whisk hot milk into egg mixture, then pour mixture into the saucepan. Over medium-low heat, stir constantly until mixture thickens and registers 170 degrees on instant-read thermometer, about 10 minutes; do not boil.

4 Stir in cream. Strain custard into medium bowl (I use a 2-quart glass measure to make pouring into the machine easier); whisk in mashed banana, rum (if using) and vanilla extract. Cover and refrigerate until well chilled, at least 8 hours or overnight.

5 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbert Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 20 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment.

6 Transfer the soft ice cream to a freezer-safe airtight container, layering in the crumbled vanilla wafers as you go, and place in freezer for at least 4 hours. Even after days in the freezer, this ice cream was very scoopable and did not need to be left out for 15 minutes before serving.

Note: The scoop in the photo above is the OXO Good Grips Solid Stainless Steel Ice Cream Scoop, the best I've ever seen; even works on hard ice cream.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees at no cost to you by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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