Mid August seems like the perfect time to spin up a batch of homemade ice cream. Sunny warm lazy days and ice cream go hand-in-hand.
In the Northwest we’ve been reading about sunny warm days, but haven’t actually been experiencing them. Not terribly motivated for ice cream with our chilly summer, I put off making this week’s Tuesdays with Dorie recipe until the last minute. Guess what? The sun finally came out for the first time in nearly a week.
This weekend is supposed to be in the mid-80s and the anticipation of true summer weather is very exciting. I believe I’ll be mixing up another batch of this ice cream because I don’t think what’s in the freezer will last to the weekend.
My “ice cream” is actually frozen yogurt. I had yogurt in the fridge, but no cream, so I thought I’d give it a try. I essentially down-shifted the fat by using whole milk in place of the cream and plain low-fat yogurt in place of the milk. It’s tangy, chocolaty, and wonderful. I like the lighter ice-milk like quality and the tangy zing of the yogurt is refreshing. The texture isn’t creamy smooth, which could be a result of the lower fat or the cocoa powder, or the combination of the two. It’s not off-putting by any means, but curious. I’ll have to try a vanilla version of the recipe and see what happens. Fearing the tanginess of the yogurt would overpower the chocolate, I added 2 tablespoons of cocoa powder as a little boost and the cocoa-forward flavor takes me right back to one of my favorite childhood frozen treats – a fudgesicle.
Because the yogurt was so tangy I increased the sugar from 1/3 cup to ½ cup. The only other minor tweaks were adding a pinch of salt and ½ teaspoon of vanilla.
Katrina of Baking and Boys has the full recipe posted on her blog and she gets a big thank you from me for picking ice cream for this week. I make ice cream and the sun comes out, how is that for positive reinforcement? And a brilliant example of flawed logic, but I’ll still enjoy a scoop while sitting in the sun today.
Recipe link
Over 350 baking bloggers are baking our way thorough Dorie Greenspan’s book, Baking: From My Home to Yours. 138 recipes completed 83 to go!
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What a great idea to use yogurt. Have to try that. I wonder how chocolate yogurt would work.
I love it that you used yogurt. It looks great!
Thanks for churning along with me this week.
Oh, it’s definitely ice cream weather in the Midwest! I reduced the fat a little bit, but could have done a lot better. I love frozen yogurt, so your version sounds wonderful.
mmm…i like it!
I LOVE that you made this into fro-yo (I can’t believe I just actually typed fro-yo… I blame my 7YO).
It looks gorgeous!
This recipe sounds great. I’m going to have to try it. Nicely done!
Wow, that looks like the perfect bowl of chocolate ice cream. Very nice!