I've started so I'll finish - making ice cream π
Frozen strawberries the recipe said...but my food processer isn't powerful enough to mash them so I have a low-fat Greek yoghurt concoction with giant strawberries defrosting inside π I just hope I'm not up all night beating it up. I will be eating it up in one form or another tomorrow in a predicted 33 degrees.
Buy fresh English strawberries and freeze them is the lesson of the day.
π
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You keep your mucky thoughts to yourself!
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I am sure it will be lovely however you end up eating it.
I love English strawberries.
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π
Beating up ice crystals - it's me against the ice crystals tonight!
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So how did your fruit based massacre go last night then @WhatThe ? π
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Nice can't beat home made
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Albus_ScopeΒ Posts: 9,869Β Scope Online Community Coordinator11:11AMSo how did your fruit based massacre go last night thenΒ@WhatTheΒ ? πA lot less mess than I expected to wake up to π
It's definitely frozen, Albus. If I take it out now I might have soft scoop by tonight π
I tend to scan recipes, guess an average, adjust measurements and see what turns out. I don't recommend this method to members wanting to make ice-cream for their family. Follow the recipe and keep the equipment cool.
π§
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@WhatThe, Next try, mash the strawberries first, add sugar/sweetener if you want, plus a little vodka or any other spirit you think will go, as this will mean your strawberries don't freeze as a solid mass. Just stir it a couple of times as it's freezing. You could part freeze some yoghurt & then add it.
Funny, as last week, I bought some cheap blackberries & raspberries, I added sweetener & a little wine, then heated them up to break them down, sieved to get rid of the seeds then added some ginger wine & creme de cassis. Froze it in a little pot, stirred it every couple of hours to ensure it stayed as crystals & I now have the most delicious granita that I stir a spoonful into cold Greek yoghurt, tis lush! I didn't really know how it would come out, but it worked brilliantly & will be done again.
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Wow, you woke up with less mess? Are you sure you're neurodivergent @WhatThe ? π
I've just had to order out for some fresh strawberries, but I doubt I'll have the energy to make ice cream. I'm meltiiiiiing!
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Jessie, I love experimenting too! I know I didn't use enough sugar this time and will definitely stick to fresh strawberries. The frozen blackcurrants worked fine, I just didn't see the size of these strawbs before I began. Do you mean the alcohol will slow down the setting?
Your compote sounds heavenly!
(note: have all your ingredients ready before you begin)
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I misread that as 'fruit based massage'!
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You've confused Albus with Swiss Toni π
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I have another creation on the go today; a peanut butter frozen yoghurt fool-proof recipe.
If I manage this one, I will share the recipe π
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It is fun playing with food, @WhatThe & if good ingredients go in, at least you know it will be edible in the end. π
Yes, alcohol doesn't freeze & I wasn't sure if those I chose would or not, as they're lower than spirits, but it workrd perfectly. A few weeks ago, I decided to try out making a vodka & lime granita/sorbet, that worked too, but the erythritol sweetener kind of crystalised, it's still edible & it gives a surprise of sharp then sweet. π
Hope your peanut butter frozen yoghurt works & yes please to the recipe, as that would be low carb treat. I could have more than a teaspoonful. π
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Jessie, I keep thinking about your Creme de Cassis. That would make a great base for desserts so I will start looking around for it. My fruity block is refreshing but I will try a granita next. I always have raspberries in the freezer. Fresh blueberries taste twice as good warmed (with sugar and lemon juice) and they produce a spectacular deep purple!
I mistakenly called your coulis a compote! I made a coulis for the first time recently but didn't know it could be frozen and gave most of it away π
Using a sugar substitute I will also try.
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Ginger with berries, yes π
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Hiya @WhatThe
Creme de anything is nice over ice cream, you can get different fruit ones, raspberry is good, as is blackberry. The supermarkets sell Creme de Cassis, not sure which other flavours they have though, maybe Aldi & Lidl have it, not thought to look there.
Glad your block is refreshing, that's what you wanted in the end, so not too bad. Coulis or compote both would work. π I have a few blueberries ever day & sometimes that is as a compote π that I add a teaspoon over yoghurt & I agree, it's a fab colour, so is the washing up water after making it. I add some ginger & all spice when I make that.
Ooops, at least you had some happy friends giving yours away, but, yep, it can be frozen. You could put in an ice tray & take out as you need it. And, now, you can add alcohol & enjoy it spoonable straight out of the freezer.
I use erythritol sweetener, as I don't find it has an aftertaste like most have. It has a weird coolness if you put a bit on your tongue. πI'm going to get a bag of the icing one, to see if that crystalises after heating. I make low carb panna cotta & the first is regular, the second day, it's like the sweetener starts making its way up to the top of the ramekin, on the third day, it is like a crust, odd but still good.
I agree, fresh or dry ginger is a good add.
How did your PByog making go, did you have a little taste?
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I have a few blueberries ever day & sometimes that is as a compote π that I add a teaspoon over yoghurt & I agree, it's a fab colour, so is the washing up water after making it - your hands too or is that just messy me? π
Frozen peanut butter yoghurt bark :
2 cups Greek yoghurt
3/4 cup smooth peanut butter (unsalted)
1/2 cup light brown sugar
1/4 cup milk
Vanilla extract
Mix and freeze. Reduced fat Greek yoghurt also works or switch to cream or non-dairy. Use honey or sweetener if you prefer. Banana is a great sweetener and binder in ice-creams.
Jessie, I haven't done the taste test yet but I have made this once and it was yum.
π
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Oooh that peanut butter yogurt bark sounds delicious @WhatTheπ
I made "nice cream" quite recently which is just frozen banana through the food processor but I had a similar experience to you and the strawberries! Just stick to ice cream nowπ1 -
You could put in an ice tray & take out as you need it. And, now, you can add alcohol & enjoy it spoonable straight out of the freezer.
How does that work? It's not frozen but keeps fresh in the freezer?
I've discovered that pre-freezing a baking tin speeds up the process! I normally use plastic tubs then I'm up all night beating it up (see earlier post π). That's a huge plus if you want ice-cream ready quickly.
I didn't so I've got another ice brick I could build an igloo with π
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