So, yeah. Last week I posted about the gorgeous Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker that I won from the lovely Michael Lee West at Designs by Gollum. I follow it up this week, with another tasty frozen concoction.
This ice cream maker totally rocks! I had the smaller version of this before and I have a Kitchen Aide attachment, but I must say that this one makes the best ice cream. I think it’s because the bowl is more encased than on the smaller version, and the Kitchen Aide bowl is not encased at all. I think the encasement (is that a word) keeps it all colder. This yogurt was easily ready to serve immediately, no need to freeze before serving.
So, what I did was take a recipe from David Lebovitz’s The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, and modify it to use a bag of frozen mixed berries. Completely easy and completely fabulous!
Mixed Berry Frozen Yogurt
- 1 1/2 cups plain whole-milk yogurt
- 3/4 sugar
- 15 ounces frozen mixed berries
- 1 t. Kirsch
- 2 t. freshly squeezed lemon juice
In a blender, puree the yogurt, sugar and mixed berries. Press the mixture through a sieve to remove seeds (I didn’t bother). Stir in the Kirsch and the lemon juice. Chill thoroughly – mine was pretty well chilled since the berries were frozen.
Process in your ice cream maker per it’s instructions.
Makes about 1 quart.
This will be my entry for Foodie Friday at Designs by Gollum!