Purple Cow Frozen Yogurt
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.
22 Comments Leave a Comment
April in CT
July 21, 2008
That is some scrumptious looking ice cream! I want the ice cream attachment for my KA so bad!! Each time I read a blog with an ice cream recipe I am convinced more.
Susie
July 21, 2008
God I haven’t been to Russell Orchards since I was little! That looks DEE-VINE!
Cze-Johnson Carrie
July 21, 2008
the ONLY thing I find wrong with this post is that you’re serving it in a ramiken. I mean.. aren’t those a little SMALL?
seriously; looks delish. did I mention I’m TOTALLY going to break into your place and live on your fancy IKEA shelves next time I drive up to boston area?
Susie
July 21, 2008
Carrie HA re: ramekin being small.
Sues
July 21, 2008
This looks soooo good. Purple Cow is one of my favorites…and I LOVE your ramekins
Hänni
July 21, 2008
How many servings does this make?
Lys
July 21, 2008
*sigh* I should have bought those ramekins when I saw them - love the lavendar color
That reminds me of Friendly’s Black Rasberry Ice Cream but with a bonus. I bought an ice cream maker and have yet to use it. This might be a reason to try it out
(and, yes, I promise to read the instructions)
Erin
July 21, 2008
Hänni - It depends on how fat you want to be after you eat it? Just kidding…probably a little more than a quart. Full fat Fage has 23 grams of fat per serving (1 cup) though so I try to keep the servings small.
farida
July 21, 2008
This looks so good! Love the color and I bet the taste is even more lovable:)
Allen
July 21, 2008
Wow — this is totally worth a fight (or two). The color is beautiful and I’m sure it tastes superb.
At first when I read ‘purple cow’, I thought you were going to make my favorite childhood treat - an ice-cream float made with vanilla ice-cream and grape soda.
Although I miss my mother’s purple cows, your fro-yo looks much more pleasing!
Cze-Johnson Carrie
July 21, 2008
I dunno about YOU, but *MY* mother’s ‘purple cows’ were more akin to having a fit… and NOWHERE near as tasty as grape soda.
ie.. “mom’s having a purple cow. best stay away.”
just sayin’. though come to think of it, I don’t like grape soda. but I imagine it’d still be better than one of my mom’s PCs.
I’ll be quiet now.
EB
July 21, 2008
“fell into a dessert swoon” such a perfect perfect description for that feeling. Love it.
cookinpanda
July 21, 2008
Great color! What do you think about using fat-free Fage?
kat
July 21, 2008
what a yummy summer treat!
Tarah
July 21, 2008
Yummy! That looks great for summer! And I love the color! So beautiful and light!
nina
July 21, 2008
I definitely think it was worth it!!
Donald
July 22, 2008
This looks great! That KA ice cream attachment is wonderful isn’t it?
I have some cantaloupe about to get in that freezer, but after that, this yogurt is in play.
Great find Erin!
Erin
July 22, 2008
CookinPanda - I’d love to think that using fat free anything was a possibility in ice cream or frozen yogurt but somehow I doubt it is. In general I buy the 0% Fage to eat and snack on, so the nutrition info for the fully fledged Fage almost knocked me off my chair. Unfortunately I believe you need the fat to make proper ice cream. Unless someone else has advice on making figure friendly ice cream?
sarah
July 22, 2008
trying to figure out if blackberries and the fact that it’s yogurt make this okay for breakfast
Jessica@Foodmayhem
July 22, 2008
Fage is the best!!
Kevin
July 22, 2008
This ice cream sounds really good!
NIKI
July 29, 2008
I never knew there was name for grape soda and vanilla ice cream. Those are yummy though Lol!
The ice cream is a pretty color. Lol
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