The other night Luke and I walked downtown to go to the bookstore, wander around and get some dinner. We stopped in Macy’s (which I still accidentally call Marshal Field’s all the time, sigh) and went to the homeware section to see what sort of things we needed that we really didn’t need. Since everything is always on sale at Macy’s it’s a good place to do this sort of thing. This time it was the ice cream attachment for the Kitchen Aid mixer that we couldn’t live without. We snapped it up at a discount and headed to dinner and the bookstore. In retrospect we should have bought the mixer last because that thing was a beast to haul around downtown! At the bookstore we picked up an ice cream recipe book and I also bought “Just Kids“with a really old gift card I found in my jean jacket from last summer along with two dollars. Score! Anyway we decided to make a frozen yogurt recipe first since I’m not all that interested in the traditional ice cream recipes and I had just made a fresh batch of yogurt the night before. We settled on raspberry frozen yogurt and it is SO good. There’s a nice tang from the yogurt and I added extra lemon because I like things that way. Here is the original recipe (in my own words because I am too lazy to go get the book) with my changes included.
Raspberry Frozen Yogurt
2 cups whole milk yogurt [I used homemade which is somewhere between 2% and whole]
2 cups fresh or frozen raspberries
2 teaspoons fresh lemon juice [I added maybe 2.5 or 3 tsp]
3/4 cups sugar
Put everything in a blender and blend it up smooth. Dump into your icecream maker and stir according to the instructions that came with your maker, then put in the freezer overnight.
We stirred ours for 30 minutes then ate some right away, then put the rest in the freezer.