Friday, August 22, 2014

A Little Something to Help You Cool Off

When it is 100 degrees outside and the AC in your classroom is out, there is only one thing that will get you through class without having a heat stroke.

Yes my friends, that one thing is the promise of some nice, cool homemade frozen yogurt. Just make sure you get to it before it starts to melt.


Maple Pecan Frozen Yogurt
3 cups milk
4 cups Greek yogurt
1 cup maple syrup
dash of salt
1 cup chopped pecans, toasted

In a large bowl, whisk together the milk, yogurt, salt, and maple syrup until there are no more lumps. Using an ice cream maker (mine is from Cuisinart), pour half the cooled yogurt mixture into the frozen ice cream maker’s attachment bowl. Let the machine run for 15 minutes. Scatter ½ cup of toasted pecans over the top while the machine is still running. Let it keep churning for 5 minutes until the pecans are well incorporated. Repeat another time with the remaining yogurt mixture and pecans. Serve immediately for soft serve, or pour into a sealed container and freeze for 3 hours for normal ice cream. You may need to let it thaw on the counter for 10 minutes before scooping out and serving.

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