Yes, these hot days call for some cool and sweet treats! Of course I am still not in the mood nor crave many food items, 24 wks and counting in the pregnancy(and really enjoying the all-day sickies), but every once in awhile it is just fun to make some treats.
Although my favorite frozen yogurt these days is from Yogurtland I decided to attempt to make my own. Since peanut butter yogurt is a fav of my hubby's that is what I set out to make. Here is the recipe:
1 c. non fat milk (this is how I made it but original recipe calls for whole milk, full fat!)
2 c. non fat (again the recipe calls for low fat but this is what I had on hand)vanilla yogurt
1/4 c. sugar
1/2 c. creamy peanut butter
Combine the milk and peanut butter in a blender or food processor until well blended and smooth. Of course you could just eat some of this but resist and continue. Add the yogurt and sugar; process until smooth, about 15 seconds.
Turn on machine ( I have the Cuisinart one - got it years ago and just love it for ice cream, yogurt & sorbet), pout mixture into freezer bowl through ingredient spout and let mix until thickened, about 25-30 min.
After process is complete I usually put it in the freezer for a few hrs to set further...then enjoy!
Next up was some nilla ice cream, always a standard flavor but so good with toppings or just plain.
1 1/2 c. non fat milk (calls for whole milk but I like to change it up)
1 1/2 c. 1/2 & 1/2 (calls for heavy cream)
1 whole vanilla bean
2 large egg whites (calls for eggs)
3 large egg yolks
3/4 c. sugar
Combine the milk and cream in a med saucepan. Split the vanilla bean in half lengthwise and scrape the seeds out. Stir the seeds and and bean pod into the milk/cream mizture. Bring the mixture to a slow boil over med heat, reduce the heat to low, and simmer for 30 min, stirring occasionally.
cobine the eggs, egg yolks and sugar in a med bowl. Use a hand mixer on med speed to beat until the mixture is thick, smooth and pale yellow in color, about 1-2 min.
Remove the vanilla bean pod form the milk/cream mizture. Pour out 1 c. of the hot liquid. With the mixed on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over med low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, cover with plastic wrap directly on the custard and chill completely.
Turn on the machine, pour the chilled custard into the freezer bowl and let mix until thickened, about 25-30 min.
Once complete place in freezer for a few hrs to ripen....then enjoy!
And last but least were some fruit pops. I have actually been enjoying Otter Pops from time to time but that is totally different.
For the fruit pops I just filled up little plastic popsicle holders with a fav fruit juice (I think in this case it was mix of pomegranate) and then just pop in freezer. Enjoy a few hrs later.
You could layer in some of the nilla ice cream.
Stay cool :)
Although my favorite frozen yogurt these days is from Yogurtland I decided to attempt to make my own. Since peanut butter yogurt is a fav of my hubby's that is what I set out to make. Here is the recipe:
1 c. non fat milk (this is how I made it but original recipe calls for whole milk, full fat!)
2 c. non fat (again the recipe calls for low fat but this is what I had on hand)vanilla yogurt
1/4 c. sugar
1/2 c. creamy peanut butter
Combine the milk and peanut butter in a blender or food processor until well blended and smooth. Of course you could just eat some of this but resist and continue. Add the yogurt and sugar; process until smooth, about 15 seconds.
Turn on machine ( I have the Cuisinart one - got it years ago and just love it for ice cream, yogurt & sorbet), pout mixture into freezer bowl through ingredient spout and let mix until thickened, about 25-30 min.
After process is complete I usually put it in the freezer for a few hrs to set further...then enjoy!
Next up was some nilla ice cream, always a standard flavor but so good with toppings or just plain.
1 1/2 c. non fat milk (calls for whole milk but I like to change it up)
1 1/2 c. 1/2 & 1/2 (calls for heavy cream)
1 whole vanilla bean
2 large egg whites (calls for eggs)
3 large egg yolks
3/4 c. sugar
Combine the milk and cream in a med saucepan. Split the vanilla bean in half lengthwise and scrape the seeds out. Stir the seeds and and bean pod into the milk/cream mizture. Bring the mixture to a slow boil over med heat, reduce the heat to low, and simmer for 30 min, stirring occasionally.
cobine the eggs, egg yolks and sugar in a med bowl. Use a hand mixer on med speed to beat until the mixture is thick, smooth and pale yellow in color, about 1-2 min.
Remove the vanilla bean pod form the milk/cream mizture. Pour out 1 c. of the hot liquid. With the mixed on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over med low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, cover with plastic wrap directly on the custard and chill completely.
Turn on the machine, pour the chilled custard into the freezer bowl and let mix until thickened, about 25-30 min.
Once complete place in freezer for a few hrs to ripen....then enjoy!
And last but least were some fruit pops. I have actually been enjoying Otter Pops from time to time but that is totally different.
For the fruit pops I just filled up little plastic popsicle holders with a fav fruit juice (I think in this case it was mix of pomegranate) and then just pop in freezer. Enjoy a few hrs later.
You could layer in some of the nilla ice cream.
Stay cool :)
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