There Be Freezings In The Near Past
Yesterday, yesterday, the ice cream was so near to say...I made it yesterdaaaaaay!
Igor, I said 'slotted spoon' not 'kill the moon'!
Experiment #71: Mint and Basil Frozen Yoghurt
Ingredients:
* One punnet of mint (sorry, that's how they sold it to me)
* One punnet of basil
* 250ml low fat milk
* 5T Natvia
* 8 heaped tablespoons Jalna Greek Yoghurt (low fat)
Instructions:
1. Strip the mint leaves, strip the basil leaves, add the milk, and blend with stick-blender until the leaves are chopped (but not too finely).
2. Heat in microwave on high for 110 seconds (as long as one can while not letting the milk boil over).
3. Cool in the freezer for 40 mins.
4. Add 5 T of Natvia.
5. Add yoghurt until the mixture reaches 600ml (that was about 8 heaped tablespoons).
6. Blend with stick blender.
7. Strain out the larger pieces of the leaves with a slotted spoon. (That still left plenty of leaves left). The mixture was pale green with dark green flecks.
8. Process in ice-cream machine.
This took about 35 minutes to come together. It was a little icy, but not bad.
Whys: Basil is cool. Mint and Yoghurt are cool. I wanted to try it.
Result:
Colour: pale green with dark green flecks
Texture: a little icy, but much better than experiment #70.
Taste: lovely blend of mint, basil, and yoghurt, delicious; the mint gives cleanness, the basil a peppery-spicy touch, the yoghurt a tangy undertone. I was a bit uncertain whether it would work, but it did.
Verdict: Fabulous taste, texture still lacking. Yum.
Lessons: Do this again, but perhaps add a bit of guar gum.
This entry was originally posted at http://kerravonsen.dreamwidth.org/1017830.html. (Comments
) Respond here, or respond on the Dreamwidth post, as you prefer. You can use your DW login or OpenId there.
Igor, I said 'slotted spoon' not 'kill the moon'!
Experiment #71: Mint and Basil Frozen Yoghurt
Ingredients:
* One punnet of mint (sorry, that's how they sold it to me)
* One punnet of basil
* 250ml low fat milk
* 5T Natvia
* 8 heaped tablespoons Jalna Greek Yoghurt (low fat)
Instructions:
1. Strip the mint leaves, strip the basil leaves, add the milk, and blend with stick-blender until the leaves are chopped (but not too finely).
2. Heat in microwave on high for 110 seconds (as long as one can while not letting the milk boil over).
3. Cool in the freezer for 40 mins.
4. Add 5 T of Natvia.
5. Add yoghurt until the mixture reaches 600ml (that was about 8 heaped tablespoons).
6. Blend with stick blender.
7. Strain out the larger pieces of the leaves with a slotted spoon. (That still left plenty of leaves left). The mixture was pale green with dark green flecks.
8. Process in ice-cream machine.
This took about 35 minutes to come together. It was a little icy, but not bad.
Whys: Basil is cool. Mint and Yoghurt are cool. I wanted to try it.
Result:
Colour: pale green with dark green flecks
Texture: a little icy, but much better than experiment #70.
Taste: lovely blend of mint, basil, and yoghurt, delicious; the mint gives cleanness, the basil a peppery-spicy touch, the yoghurt a tangy undertone. I was a bit uncertain whether it would work, but it did.
Verdict: Fabulous taste, texture still lacking. Yum.
Lessons: Do this again, but perhaps add a bit of guar gum.
This entry was originally posted at http://kerravonsen.dreamwidth.org/1017830.html. (Comments
) Respond here, or respond on the Dreamwidth post, as you prefer. You can use your DW login or OpenId there.