Friday, June 27, 2014

Freezer Friday: Blueberry Froyo

 It's been a while since I posted an ice cream recipe.  Might have something to do with winter?  We had a winter here in Florida by the way.  We had a snowpacolypse complete with ice cover for days.  DAYS PEOPLE.  We were housebound the day after the storm.  The DOT put sand on all the bridges to help melt the ice.  Yes I know you are supposed to use salt, but we don't exactly keep stores of that around.  Now that we are back to sunny/rainy days here in Florida, it's time for a cold, sweet treat.

 Blueberry Froyo
1 - 1 1/2 cups blueberries, fresh or frozen (I don't love blueberries, so I used less)
3/4 cup granulated sugar, divided
1 teaspoon lemon juice
2 cups vanilla yogurt (I used Chobani)
1/2 cup milk
2 teaspoons vanilla extract
Add blueberries, 1/4 cup sugar, and 1 teaspoon lemon juice to a medium saucepan and cook on medium heat for about 15-20 minutes.  While the blueberries are reducing, mix yogurt, remaining 1/2 cup sugar, milk, and vanilla extract in a bowl.  Once the blueberries are reduced enough, strain the blueberry syrup into the yogurt mixture and stir to combine.  Put the strained blueberries and the separate froyo mixture in the refrigerator to cool for a minimum of three hours.  Once the froyo base is cold again, cream it up in your ice cream maker according to manufacturer's directions.  When there is about 5 minutes of churn time remaining, add in the cooked blueberries.  If you add the berries too early, they tend to sink to the bottom of the bowl.  We want even berry goodness throughout the froyo.  You can choose to eat this soft-serve, or let it firm up in the freezer for a few hours before diving in.  Enjoy! 
(Aside:  I like chunks in my ice cream and froyo, so I added the cooked fruit back during the process.  You can throw away the berries if you want smooth froyo.  If that's the case, you might want to reduce the blueberries even more and make a sort of sauce instead.)

Cast of Characters:  Blueberries, vanilla yogurt, lemon juice, milk, vanilla extract, and sugar (suprisingly absent from the photo)

Put blueberries, 1/4c sugar, and 1t lemon juice in a medium saucepan and reduce for about 20
This is what you will end up with after 20 minutes--just a slightly thicker consistency, but definitely not syrup (yet.  Besides, you would first bring water/sugar/fruit mixture to a boil, then simmer for 15-20 minutes on a low heat in order to get a good syrup. /tangent)
Combine 2 cups vanilla yogurt and 1/2 cup sugar in a bowl

Add 2t vanilla extract and 1/2 cup milk

Strain liquid from berries into the yogurt mixture

Stir and marvel at the tie dye fancy
Tie dye effect is mixed away.  Be sad for a minute and then remember you will have tasty noms later!  Be happy again! 

Add berries back when you have about five minutes of churn time left

C'est fini!

Hope you get a chance to relax and have something delicious this weekend!

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