My fancy smancy ice cream maker has been taking up residence in the back of my freezer for months. Last week I decided that it was time to bring it out of hiding. Ice cream isn’t high on my list of all time sweet treats, I like it alright, but it’s no chocolate cake. We’ve had ice cream turn into crystal caverns it stayed in the freezer so long. For some reason I thought, “Hey I’ll make frozen yogurt!” My inner dessert diva asked me to repeat that so I did, “Hey I’ll make frozen yogurt!” Ooook. Maybe I was thinking it’s a tad bit healthier. Or that my ice cream maker only makes a small amount so there wouldn’t be tons of leftovers. A couple of weeks ago I borrowed David Leovitz’s The Perfect Scoop from the library and never even opened it. A move I now regret. Onto the web I went. It didn’t take long before I landed on Yogurt Everyday. Here is where you can find everything you ever wanted to know about yogurt and some pretty nifty recipes.
With a sharpshooter’s precision I honed in on the Match (green tea) yogurt. Months ago I had my heart set on making a Matcha Pound Cake. I even narrowed down a couple of recipes and located the elusive Matcha powder. Until this morning the Matcha waited patiently in my cupboard waiting for me to call it into service. Mise En Place was in full effect; I felt so proud. That is until I picked up the kind of pricey can of Matcha and noticed that it was green tea bags mixed with Matcha powder. !@#*%&%#)*- use your imagination to translate that one. Now what? Then yours truly had the bright idea to try and pulverize the tea, so into the blender it went. !@#*%&%#)*- (you’re getting good at these translations), it didn’t work. I ended up with finely ground green tea leaves and a super fine matcha dust that clung to the inside of my blender. Again I say, now what? Back to Yogurt Everyday I go. Scanning the list of recipes again I decide to make the Peach Frozen Yogurt, except I didn’t have any peaches. This is rich isn’t it? What I did have was a bag of frozen chopped mango. When life doesn’t hand you peaches for frozen yogurt, you use mango.
Quickly I chopped the mango, mixed it with the yogurt, sugar and vanilla and left it to chill in the refrigerator. Two hours later I was ready, let’s get this frozen yogurt party started!!! I attached all components to the mixer, set the dasher in place in the ice cream bowl, spooned in the chilled ingredients, and turned the mixer on. About a minute in I heard a ker-clunking sound. I stopped the mixture to make sure nothing had come apart. When I restarted it the dasher wouldn’t turn and the ker-clunk was even louder. By now I’m seriously regretting not making something chocolate with butter, sugar and flour mixed in. And, the yogurt is freezing against the side of the bowl big time. Frustrated as all get out I removed the bowl, and using a rubber spatula scraped as much of the yogurt mixture as I could from the bottom of the bowl. I bet I took apart and put the whole thing back together two or three times with no result. My last resort was to painstakingly and very gingerly scrape the icy mixture from the sides of the bowl. Duhhhh. Once again I put it all back together and turned it on. Woo-hoo it worked. Why oh why oh why didn’t I look closely at the manual and see the part about not adding frozen fruit till the last 3-5 minutes and not to add the ingredients until the mixer was going. By now I’m thinking this better be the best damn frozen yogurt on the planet, and not even one teaspoon will be thrown away.
Mango Fro-Yo- adapted from Yogurt Everyday
1/3 cup mango chopped
2 ½ cups of plain, whole milk yogurt
½ cup of sugar (I used regular)
1 tsp of vanilla
Combine all the ingredients, chill for 2 hours, and then freeze according to your ice cream makers directions. Now tell me this isn’t easy! And another thing, what is Pinkberry?
Happy Dance Alert– My Mango Frozen Yogurt did not disappoint!!!