Now, lets talk about the benefits of making your own ice creams: You add fresh fruit, honey and yogurt. Nothing else. Nothing you can’t name. Three magic ingredients that open up so many possibilities! Initially, I was only going to make the Blackberry Yogurt Ice Cream, but then I saw the peaches in the freezer and the mangoes in the counter. It was a sign from above. I found two great recipes!
After I made them, I tasted both ice creams for sweetness and they were perfect. After freezing them and about to pulse the ice cream into creaminess again, I tasted once more, just to find that they were not as sweet as they were the day before. I talked with Helga later that day and she mentioned that the sweetness is lost a bit during the freezing process (because of all the ice), so it was better for me to add more honey later on. Both recipes have been adjusted to show the final amounts of honey used.
Both recipes called for sugar, but I replaced it with honey. We still have some of that gorgeous organic honey we were gifted a month ago, so I am squeezing the last bits of sweetness from that bottle. Now, why the double pulsing on the food processor? Well, turns out that since we don’t have an ice cream maker, that mixes the fruit and dairy while keeping it cold, we are doing it separately. So, when freezing for the first time, we can gain some ice on top of the ice cream (that’s why we covered the top with plastic wrap as we do it with custard), and we need to incorporate that ice with the rest of the ice cream.
See? This is extremely easy and fun. I still can’t get pass the color of the blackberry yogurt ice cream. It’s just too gorgeous.