Time out for a cool moment Beat the long-weekend heat with a scoop of homemade frozen yogurt By: Wendy King Posted: 7:00 PM CDT Tuesday, Jul. 31, 2018

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This article was published 30/07/2018 (2244 days ago), so information in it may no longer be current.

We’re just coming off of 10 days of the Winnipeg Fringe Theatre Festival and five days of the Gimli Film Festival, and that means there is a long weekend coming up.

Cue the pool noodles.

Admittedly, the August long weekend — the Terry Fox Day weekend — doesn’t rival the excitement of Canada Day. But the temperatures — and barbecues — will be blazing, so a little “cool down” for dessert feels like a celebration. Homemade frozen yogurt is easy to make and lets you choose the flavours that make you happiest.

A bunch of those celebratory yogurt concoctions can be found in Nicole Weston’s Perfectly Creamy Frozen Yogurt (Storey Publishing $25.95).

Weston, from Los Angeles, wears several chef’s hats: pastry chef, chocolatier, food writer and recipe developer. Her blog, Baking Bites was named one of the 50 best food blogs in the world by the Times of London.

Weston walks you through the basic steps to make frozen yogurt at home using Greek yogurt as the starting point and any ice cream machine to get it frozen (instructions are included if you don’t have an ice cream maker). You’ll find an illustrated step-by-step at the beginning of the book, which is the same for all the recipes. However, those same steps are written out in every recipe so you don’t have to keep flipping back and forth.

Weston also introduces the “meringue method,” which incorporates Italian-style cooked meringue into the summer treat to give a light and creamy result and also to meet a high standard of food safety by eliminating raw egg whites.

She shares 56 flavours with her basic method, including black cherry vanilla, chai spice, watermelon and more. She also offers an additional 50 recipes to use with the frozen yogurts such as cookie sandwiches, baked Alaska with brownies and cinnamon bun pops.

Here are three delicious versions of frozen yogurt: Everyone’s favourite, chocolate; coffee for the adults; and a light and fruity watermelon. They are used with permission from Storey Publishing’s Perfectly Creamy Frozen Yogurt © by Nicole Weston, with photographs © by Matt Armendariz.

Chocolate

Makes about 1.5 litres (1 1/2 qts)

Chocolate frozen yogurt, like tart and vanilla, is a shop staple. This version has a mild chocolate flavour that will satisfy chocolate cravings without being too rich. You’ll still be able to taste some of the tanginess of the yogurt behind the cocoa, too.

125 ml (1/2 cups) whole milk

50 ml (1/4 cup) unsweetened cocoa powder

50 ml (1/4 cup) water

150 ml (2/3 cup) sugar

2 large egg whites, room temperature

500 ml (2 cups) plain Greek-style yogurt, cold

5 ml (1 tsp) vanilla extract

Bring the milk to a simmer in a small saucepan. Add the cocoa powder and stir to dissolve. Set aside to cool slightly.

Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.

While the sugar boils, beat the egg whites to soft peaks in a large clean bowl. When the sugar is ready, continue beating the eggs on low speed and slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes.

Whisk together the yogurt, vanilla and cocoa mixture in a large bowl until smooth. Fold in the meringue.

Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.

Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Flavor Twists

Peanut Butter Pretzel: Stir in 125 ml (1/2 cup) each of crushed pretzels and chopped peanut butter cups after churning to add a savoury-sweet element, as well as a little crunch.

Chocolate Coconut Chip: Stir in 250 ml (1 cup) of toasted shredded coconut and 125 ml (1/2 cup) of mini chocolate chips after churning.

 

Coffee

Makes about 1.5 litres (1 1/2 qts)

Coffee delivers just as much of a pick-me-up in frozen yogurt as it does in a latte. A regular cup of coffee won’t give frozen yogurt enough flavour, however, so this recipe uses instant coffee or espresso powder to give it a strong coffee punch.

125 ml (1/2 cup) whole milk

30 ml (2 tbsp) instant coffee or espresso powder

50 ml (1/4 cup) water

150 ml (2/3 cup) sugar

2 large egg whites, room temperature

500 ml (2 cup) plain Greek-style yogurt, cold

5 ml (1 tsp) vanilla extract

Bring the milk to a simmer in a small saucepan. Add the coffee powder and stir to dissolve. Set aside to cool slightly.

Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.

While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs on low speed and slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes.

Whisk together the yogurt, vanilla, and coffee mixture in a large bowl until smooth. Fold in the meringue.

Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.

Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Flavor Twists

Mocha Cookies ’n’ Cream: Stir in 125 ml (1/2 cup) of crushed chocolate sandwich cookies after churning.

 

Watermelon

Makes about 1.5 litres (1 1/2 qts)

Ice-cold watermelon is as refreshing as it gets on a hot summer day. To allow the subtle flavour of the melon to stand up to the yogurt, this recipe uses lots of fresh watermelon.

Watermelon has a high water content and could give the yogurt a somewhat coarse texture if used whole, so it’s best to purée it and strain out the pulp for a smooth, creamy frozen yogurt that still has a refreshing melon flavour.

500 ml (2 cups) diced watermelon

50 ml (1/4 cup) fresh lime juice

50 ml (1/4 cup) water

150 ml (2/3 cup) sugar

2 large egg whites, room temperature

500 ml (2 cups) plain Greek-style yogurt, cold

15 ml (1 tbsp) melon liqueur (optional)

Purée the watermelon with the lime juice in a food processor or blender. Press through a medium-fine sieve into a small bowl and set aside. Discard the solids. You should have about 125 ml (1/2 cup) of juice. If you do not have enough juice, repeat this step with more watermelon. If you have extra juice, the excess can be added to a cocktail or smoothie.

Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.

While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs on low speed and slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes.

Whisk together the yogurt, watermelon juice, and liqueur, if using, in a large bowl until smooth. Fold in the meringue.

Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.

Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Twitter: @WendyKinginWpg