Lately Taylor has been making some delicious homemade yogurt. He has also been repeatedly frustrated trying to make the perfect homemade ice cream.
Since following my blood type diet has made huge improvements to my digestive health I try to stick by it generally. Ice cream is one thing I am supposed to avoid, and frozen yogurt is one of my medicine foods. So, I thought I’d use some of his yummy homemade yogurt as a base for making a frozen treat.
Here are two versions that I created tonight, we like them both but in different ways.
Berry Ginger Frozen Yogurt (pictured on left)
1 C homemade yogurt (I will try to get Taylor to write a post about this process)
1/2C frozen blueberries, raspberries, blackberries
1T maple syrup
1T homemade candied ginger
Before blending it will look like the version you see on the left in the last picture.
Blend, put outside at -25 F and mix with hand blender every 10-20 min. til fairly firm and transfer to freezer. The consistency after beating will look like the picture at the top of this post. Then I added some granola after it froze so it would not get soft. See the first picture below to view with granola.
Of the two recipes this one has the heavier concentration of yogurt giving it a smoother, more tart and tangy taste. It is also less thick than the other version.
Banana Berry Frozen Yogurt (pictured on right)
1C frozen blueberries, raspberries, blackberries
1T lemon juice
1 frozen banana, broken into chunks
blend and put in freezer
This is the thicker, more fruit heavy frozen yogurt so it is a bit sweeter, but still creamy and doesn’t really need any more whipping to get a great consistency. Give it a whirl!