Hey Yo, it's Fro-Yo

I know that I gabbed and gabbed about the wonderfulness that is the gelato place near our apartment and given the opportunity I would still gab but the fact is that you can't get gelato every night and not either go broke or get fat. So, I took matters in to my own hands and purchased an ice cream maker for cheaper than it would have cost to send mind from Canada or get gelato four times. Yesterday was the test out day and no one was disappointed with the results.

Before I get into the frozen yogurt or fro-yo that I made and consumed with vigour, I should mention that I've started borrowing an idea from a fellow blogger for my posts that include recipes. The blog, which is a very lovely blog and quite fun to read, is called Oh Eat Dirt and it is written by a New Yorker who has a passion for eating local. I'm not so much about the eating local -- though I should be -- but I really like how Miss Oh Eat Dirt highlights her ingredients. So, in the spirit of giving credit where credit is due, thanks for the groovy idea Miss OED and now let's get on to the fro-yo.

It is rather funny that I am writing about this recipe just after praising Miss OED because I actually found the recipe on her site. She borrowed it from David Lebovitz's cookbook The Perfect Scoop which is my absolute favorite frozen confection cookbook ever (and David Lebovitiz's blog is pretty great too; if you're interested just google his name and it will pop up). I have the blog back in Canada but neglected to bring it with me as I thought I would not be making ice cream here...HA! Anyway, the recipe is uber simple, in fact it only has three ingredients: Greek Yogurt, Sugar and Vanilla.


Though I will include the recipe below, you hardly need it. Simply mix together 3 cups of Greek Yogurt, 3/4 cup of granulated sugar and 1 teaspoon of vanilla in a bowl and let it sit in the fridge for an hour.

Then, simply put it into your ice cream maker and let it do all the work of churning for about a half hour.


We ate our finished fro-yo with leftover strawberry rhubarb compote on top but next time I make the recipe, I just might add the compote as the fro-yo is still in the ice cream maker because I'm just that bold...and daring. As a little tidbit of advice, I probably recommend eating the fro-yo as soon as it is made because it hardens up really quickly when you put it into the freezer.



DAVID LEBOVITZ'S FRO-YO

3 cups of Greek yogurt (I used fat-free but I doubt fat content would affect anything but taste)
3/4 cup of granulated sugar
1 teaspoon vanilla extract

Mix all the ingredients in a bowl and let rest for an hour in the fridge. Pour into an ice cream and freeze according to the manufacturer's directions. Enjoy immediately or if eating after the fro-yo has been in the freezer, allow the mixture to sit out for a few minutes before trying to scoop.