Tuesday, June 16, 2009
perfect scoop: coffee frozen yogurt
**no TWD this week, as I've been busy and traveling**
Last week out at the farm, T showed me how to make yogurt. Using some fresh, local raw milk, we concocted a huge pot of tangy, thick yogurt.
What to do with this bounty but make a little frozen yogurt? I opted for the coffee variation as a pleasant counterpoint to all the chocolate and vanilla ice creams hanging out in my freezer.
David Lebovitz's recipe is utter simplicity. I made a few tweaks here and there, and will include the recipe with my changes.
Coffee Frozen Yogurt
adapted from David Lebovitz's recipe in The Perfect Scoop
1 c. plain skim homemade yogurt
3/4 c. raw sugar
pinch of salt
3/4 c. heavy cream
2/3 c. brewed espresso (a lesser amount than Lebovitz calls for because of massive freezer spillage as I tried to rush the cooling process. bad idea, but the coffee flavor was still pronounced and good.)
1/4 tsp. espresso powder
Brew the espresso using a lovely little stove top espresso maker. Cool.
Combine yogurt, sugar, salt, cream, and espresso powder. Stir in cooled espresso. Allow to chill in refrigerator, then freeze in the ice cream machine.
Enjoy plain, with chocolate chip cookies, or fudge ripple sauce left over from previous experiments:)
**less than stellar photo quality because i waited until dark**