2 more ice creams from "The Perfect Scoop"...

T

traca

Well-known member
Wow. Okay, I'm on serious ice cream overload here. I'm playing with David Lebovitz's new ice cream book, "The Perfect Scoop" and I have to say, his recipes are so incredibly easy...I'm so impressed with the end results.

Today, I made the Strawberry Frozen Yogurt (gilded the lilly with Fage Greek yogurt) and his Peach Ice Cream. YUM!

I'm 5 for 5 now.

 
I'm on Perfect Scoop overload too, made the Peanut Butter and

Blueberry frozen yogurt over the weekend.
Both were really good. I'm just about out of room in the freezer, which is the only thing stopping me from making more. smileys/smile.gif

 
It's a nice way to use up overripe summer fruits, and

I've been making some of them with fat free half and half and splenda, so it's not been quite so bad. (he does advise against using the fat free) I add some alcohol to counteract the hard freeze. Though I did make the peach and blueberry exactly as instructed. smileys/smile.gif

 
Update: I think the Strawberry Frozen Yogurt p. 91 calls for too much sugar...

I'd scale it back to 1/2 cup and then bump it up from there (original recipe calls for 2/3 cup). The strawberries I bought were flavorful and ripe and even though I knew better, I dumped in all the sugar. Ugh. I thought for sure it would be better frozen and it was...but not nearly enough. I just made a note in my book to watch the sugar. In the end, I mixed the strawberry with some of the peach ice cream and it helped balance out the sugar.

But I have to say, the color of the strawberry yogurt is absolutely amazing! Amazing. I especially love the yogurt flavor (I used Fage Greek yogurt). Delish.

Funny story. I took both the peach and the peach/strawberry blend to work. Folks were seriously impressed by the fact that I actually MADE ice cream (how do you make it?). And the strawberry went over so well...I've got a little cult status at the office now. LOL!

BTW...all the other recipes in the book were spot on with the sugar. Maybe I had uber ripe strawberries? But I've been really impressed with the recipes I've tried so far.

I can't remember being this excited about a cookbook...In fact, I have Emily Luchetti's ice cream book too...and went wild making several of hers last year, but David's recipes are so rediculously simple...and the pay off is so big...all I can say is...wow.

 
I am making the sour cherry yogurt tonight-will keep you posted Traca smileys/smile.gif

I usually don't use as much sugar as he recommends and I've been using Splenda too.

 
MoNJ...how was the sour cherry yogurt? (more)

Also, have you tried Fage greek-style yogurt. It's thicker than the American stuff. So far in my attempts with the yogurt ice creams, I've used Fage with excellent results. smileys/smile.gif

 
You must log in or register to reply here.
Back
Top