Last weekend I finally got to go to the beach for the first time this summer. It was fabulous. I even briefly braved the 66 degree ocean temp for a quick dunk. Once upon a time someone told me that salt water increased your highlights. Obviously this meant more to me when I was a blonde and not a brunette. Oh well! On the way home we made the necessary stop at Russell Orchards and CK surprised me with a dish of “Purple Cow” frozen yogurt. I was off in the other room buying kitten magnets for some reason. Don’t ask…
The Purple Cow yogurt was homemade black raspberry yogurt studded with chucks of white and dark chocolate. I honestly think I almost fell into a dessert swoon on the way home as we shared the frozen treat in the car. Of course, I had to try to make my own.
On Friday I stopped by Whole Foods to purchase the ingredients. There weren’t any fresh black raspberries to be found, but a huge display of blackberries were on sale, so blackberry frozen yogurt would have to do. They’re both purple, right?
I got home, prepped everything as outlined below in the recipe, rocked out to some Better Than Ezra Greatest Hits and pulled out my KitchenAid Ice Cream Maker attachment. Then I totally forgot how to use it, found the “quick start” card it came with, dumped in the ice cream mix, attached the paddle, turned on the pink goddess and all I heard was, “Click click. Click click.” In hindsight, I probably should have actually read that card… meanwhile I yelled for CK.
What was supposed to happen, was that I attach the paddle, turn on the machine, pour in the ice cream mixture and shortly afterward a vat of tasty goodness forms. Unfortunately, my yogurt was now sitting in a semi-frozen state in the bowl. CK tried to help. I yelled at CK. CK yelled at me. Than we made-up and mutually chiseled out the ice cream from its icy prison with a collection of wooden spoons and rubber spatulas and graciously participated in a frozen yogurt “do over.” Eventually it all worked out.
Was it worth it? Let’s see:
$9.58 for two containers of Fage Yogurt
$2.50 for 4 ounces of Ghirardelli White Chocolate
$2.50 for 4 ounces of Ghirardelli Dark Chocolate
$5.00 for 2 half pints of blackberries
1 moronic girl
1 fight with CK
Equals: Fabulous Purple Cow Frozen Yogurt.
Purple Cow Frozen Yogurt (Frozen Yogurt base previously published in David Lebovitz’s book Perfect Scoop as discovered on Heidi Swanson’s website 101 Cookbooks).
3 cups Greek-style yogurt (Note: I used Fage)
3/4 cup sugar, plus 1 tablespoon
1 teaspoon vanilla extract
2 cups blackberries (or black raspberries, if you can find them)
4 ounces of white Ghirardelli chocolate, chopped
4 ounces of dark Ghirardelli chocolate, chopped
Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Puree the blackberries in a food processor and than strain through a fine mesh sieve to separate the liquid from the seeds. Stir 1 tablespoon of sugar into the berry puree and also refrigerate for 1 hour.
Thoroughly combine the frozen yogurt base with the berry puree and freeze in your ice cream maker according to the manufacturer’s instructions. Don’t be like me and actually read them. Stir in the chocolate chunks by hand at the end of the freezing process. Finally package in a tightly sealed container and leave in your freezer until completely frozen. Serve and make-up with anyone you may have offended during the cooking process.