So why am I sitting home making ice cream when I live in Italy, where great gelato is just a hop skip and a jump away? Because Pio picked up a Disney brand electric ice cream maker last Christmas from the local gasoline station, that's why! (He paid with gasoline credit card points and a little bit of cash.)
I had my doubts as to how it would work (it sits on big red Micky Mouse-ish feet...) but since local strawberries are being sold by the case at the local fruit store, I decided to make some frozen strawberry yogurt (with Fage Total Greek Yogurt--much richer than the usual whole milk yogurt). I found the recipe in my favorite ice cream cookbook, Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
by David Lebovitz, but it's also on his website.
I had my doubts as to how it would work (it sits on big red Micky Mouse-ish feet...) but since local strawberries are being sold by the case at the local fruit store, I decided to make some frozen strawberry yogurt (with Fage Total Greek Yogurt--much richer than the usual whole milk yogurt). I found the recipe in my favorite ice cream cookbook, Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
by David Lebovitz, but it's also on his website. Cutting up the strawberries and letting them sit for a while mixed up with some sugar intensifies their color and flavor. Nothing artificial, yet a pink any little girl would love!
And then I made my other most favorite flavor, chocolate! It's rich and creamy, which comes from using quality chocolate-- and five egg yolks! What to do with all those egg whites? Well, I'm not really an "egg white omelet" kind of gal, oh no, so I made the Meringue Nests (small crunchy marshmallow plates you can eat). So good I almost forgot to take a picture!
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