Frozen Vanilla Peach Yogurt

Lately, I have been pinning ice cream recipes galore on Pinterest.  My goal this summer is to make, and perfect, as many batches of homemade ice cream as humanly possible.  And do it, without gaining a single pound.  Okay, you can stop laughing now because I can see you!

I admit that when it comes to making homemade ice cream I haven’t strayed far from the beaten path.  I make a simple (no-cook) vanilla and a simple (no-cook) Strawberry Bliss, but you all know that I can’t leave well enough alone where recipes are concerned, so once again, I’ve been playing mad scientist. 

I created this recipe, and made it using my ice cream machine, which by the way, I’ve come to believe is practically worthless.  The bottom freezes and the sides freeze slightly and that’s it.  You still have to freeze the ice cream for a considerable amount of time in the freezer to actually consider it ice cream.  Is that normal?  So, what am I getting at here?  I would dare say that if you make this, and pour it into a freezer safe container, and then freeze it, you will get the same results that I got using a worthless ice cream maker. 

Frozen Vanilla Peach Yogurt

1  14 oz. can of sweetened condensed milk

1 1/2 c. skim milk

1 6oz. container of non-fat peach yogurt

2 tsp. vanilla extract

1/8 tsp. cinnamon

1 dash of nutmeg

Put all of the ingredients in a large bowl and mix completely using an electric mixer.  Make according to your ice cream makers instructions (hopefully yours works much better than mine).  This  recipe makes about 1 1/4 quarts of ice cream.

This yogurt is super sweet and super rich, so don’t let the word yogurt trick you into believing it is a whole lot healthier for you.  Using the sweetened condensed milk knocks that theory right out the window.  I found the peach flavor in this batch to be more subtle than I had expected.  That’s because the vanilla and cinnamon are vying to be the winning flavors – which they succeeded quite well at.  I’ve decided when I make this again I’m going to tone down the vanilla and cinnamon just a little, and I’m going to add baked pie crust to the next batch because the flavor reminds me of a homemade peach pie.  And who will be able to resist frozen peach pie yogurt?

Are you ready for a season of homemade ice cream and frozen yogurt recipes?

FV

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Summer Berry Cheesecake Tart

Yesterday we celebrated Memorial Day by feasting on hubbies famous pulled pork, and what I call his 10 pound potato salad.  He really does make the best pulled pork and potato salad.  His salad has everything but the kitchen sink in it – seriously.    My contribution to the meal was dessert.  I wanted something fresh and summery.   I found a recipe for a berry cheesecake tart from Kraft Foods Food & Family. I tweaked the recipe and tried to lighten it up a bit by using light cream cheese. It’s best to make this a few hours before serving.  I didn’t take a really good picture because the weather was too hot, and people were waiting.  Maybe next time.

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Graham Cracker Crust

Preheat oven to 350 degrees.

1 1/4 c. crushed graham crackers

3 TBSP. margarine, melted

3 TBSP. granulated sugar

Add all the ingredients into a large bowl; mix well. Press into a 7” tart pan. Bake for about 7 – 8 minutes until crust is golden brown. Remove from oven and allow to cool.

Tart Filling

1 package of light cream cheese, softened

1/4 c. granulated sugar

1 c. light cool whip

1/2 c. apricot jam, or jelly

Fresh blueberries

Fresh strawberries, sliced

Place cream cheese and granulated sugar into a large bowl; mix until smooth and creamy. Fold in cool whip. Spread into prepared pie crust. Top generously with fresh blueberries and sliced strawberries. Evenly cover berries with apricot jam, or jelly. Refrigerate for several hours before serving.

Other tidbits…

Last week the article I wrote for the local publication called Tastes of Wine Country hit the news stands. It’s a great feeling to see your work in hard print. I’m just waiting for a call from Food and Wine magazine now – just kidding…

We found a great deli called the Brooklyn Pickle in Syracuse, NY. This place serves up the best deli sandwiches I’ve found in the area. Big and fresh should be their motto. Do you have a favorite deli in your area?

This weekend I watched the movie Hereafter .  I thought it was a good movie.  It kept me interested.  Lately, I’ve had a hard time giving my complete attention to movies.  This wasn’t one of those.  Of course, Clint Eastwood directed it –  why wouldn’t it be good? Have you watched any recent movies you would suggest?

I’ve just got around to  reading The Lincoln Lawyer written by Michael Connelly.  I’m about a quarter of the way through the book and look forward to the next time I can open it to read some more.   This is a fictional story but it accurately depicts what some of the criminal justice system is like.  There is now a movie out based on the book.  I haven’t seen it yet. Did you read the book, or see the movie?  Which did you like better?

And finally, I got an ice cream maker.  I made my first batch tonight.  I followed a recipe that came with the maker.  Bearing the fact that it’s over ninety degrees out today, the ice cream seemed a bit soupy.  I’ve put it in the freezer to harden up.  I stuck with a simple vanilla flavor and it tasted out of this world.  I used 1 cup of skim milk instead of the whole milk it called for.  I suppose that could have made a difference.  Do any of you ice cream making fools out there have any helpful tips?  I’d love to hear them.  More to come on this adventure…..

Here’s to hoping everyone has a great week!