bonheur: yogurt ice cream

Showing posts with label yogurt ice cream. Show all posts

Rose Petals and Saffron

Last week I took a Persian cooking class with Louisa my niece. Rose petals were on the menu.

My 1st encounter with rose petals was at Au Nom de la Rose. I went whole hog buying up the shop - they're so pretty to paint. But eating them wasn't in my plan.

Rose petals were a savoury condiment in the class. The tiny rose buds are in fact more flavorful.

After class I searched for my bottle of Fauchon rose buds. They're from Iran.

More exotic class ingredients - sumac, pomegranate syrup, Basmati rice, Fava beans, rose petals, dried spearmint (more flavorful than fresh, believe it or not, when you rub it between your hands).

Ingredients to make Persian eggplant-tomato stew - Bademjan.

Bademjan in process. I was ready to stop there and wolf it down - the aromas were sensational.

Slicing up a slew of leeks with the best of them

The fruits of our labors - a rhubarb spritzer on the left and Shirazi salad in the center - the best summer salad on the planet IMHO.

LUNCH

And let's not forget dessert. Saffron yogart ice cream sandwiches to die for

I cooked up a bunch of drawings for Louisa to put on her blog, Lucid Food. Bon Appetite!

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Bear makes Ice Cream!

Bear adores ice cream. So do I.

And I love to paint ice cream.

When my niece, Louisa invited me over to test some recipes - her saffron frozen yogurt ice cream - I didn't say no.

And I got to make the ice cream.
churn-churn soooo easy.

We made ice cream sandwiches.
Are you melting yet?

Naturally I had to get a Donvier (non-electric) ice cream maker like Louisa's. And naturally I went hunting for easy frozen yogurt recipes. I found Food For My Family's Lemon yogart.
Ta Da!

Plus Greek Fage yogurt was on sale last week.

Bear and I added a little extra lime zest + juice. It calls for just 2 T of grated zest. We may have gone a overboard on the zest.

But how the heck can you measure out zest with these high-tech microplanes? I much prefer Chef Marthe's Paris gizmo - the zest collects neatly inside the handle.
I'm getting the source for this one.

Bear dropped the lemon into the yogart mixure.
Whoops

Do wear white when making frozen yogurt ice cream.

All my clothes now have white spodges on them.

It takes just a few turns of the Donvier paddle in a 20 minute timespan et voila!

You have Lemon Frozen yogurt!

Easy peasy and better than store bought ice cream. Plus you know exactly what's in it. I tried making straight-up frozen yogurt with no sugar but that fell flat. We better had success with 2 mangos + 3 cups of yogurt + 1/2 C sugar + lemon. Do not measure out the yogart into a measuring cup. Just dish it out straight from the container.