Ginger Peach Frozen Yogurt

Ginger Peach Frozen Yogurt

1/2c water
1/4c sugar
1 inch fresh ginger

3 large peaches

2c greek style yogurt
1/4c crystalized ginger chopped into small pieces


Peel the fresh ginger, and chop it into large chunks. Combine with water and sugar and bring to a boil. Remove from heat and let steep for 15-20 minutes.
Meanwhile, Dice the peaches. Remove the ginger chunks from the syrup. Combine the syrup and peaches in a large saucepan. Simmer over medium heat until peaches are very tender. Remove from heat and cool to room temperature. Puree about 2/3s of the mixture. Combine with yogurt and chopped ginger. Chill thoroughly.
Freeze as per your ice cream maker. Serve immediately or freeze until firm (a couple hours)

Red Velvet Ice Cream

There are so many things that were new to me when I came to the US. One that stands out is Red Velvet Cake. I had never heard of it before coming to New Jersey. Now it is easily one of my favorite flavors.
I've seen it as an ice cream in the store. And I like to experiment, so I decided to try my hand at a Red Velvet Ice Cream. I made it very similar to the vanilla ice cream. I used buttermilk instead of regular milk and added some cocoa powder and vinegar - to stay true to the red velvet taste. Because I didn't know how buttermilk would react being heated with the egg, I just switched and used the cream for the custard. I knew that since I doubled the amount of cream used in the custard I would need to double the egg as well. This made it more rich, if you don't want it to be so rich just use 1 cup of cream for the custard and add the other cup when you add the buttermilk.

Red Velvet Ice Cream Recipe

6 egg yolks
2 cups heavy cream
1/2 cup sugar
1/4 tsp salt

1 tsp vinegar
2 tbsp cocoa powder
1 cup buttermilk
1 tbsp vanilla
red food coloring to desired color

Combine first four ingredients in a pot. Heat, stirring constantly, until almost boiling. (it will be nice and thick) Pour into a chilled bowl and add the last five ingredients.
Cover with plastic wrap - make sure the plastic wrap touches the batter - and chill for several hours.
Set up your ice cream maker. Freeze as per directions for your machine.
Pack into storage container and freeze for a couple hours before scooping.

**note: it's MUCH easier to really incorporate the cocoa powder well if you mix it with a liquid to form a paste, and then slowly add more and more liquid until it's easy to incorporate. This is a trick I do when making hot cocoa and it totally slipped my mind to do it this time.


I procrastinated photographing this and there is no photo because it disappeared so fast.

Vanilla Ice Cream

Well, That wasn't so bad.
I chose Vanilla because I was intimidated by the custard. It turns out it was MUCH easier than I thought it would be!

We sat down and ate some last night while watching Leverage. It was fantastic! I loved the texture right out of the machine too. It was so smooth and creamy. And so rich that we couldn't eat as much as we're used to eating from a store bought brand!

Vanilla Ice Cream Recipe
3 egg yolks
1/2 cup sugar
1 cup milk
1/4 tsp salt

2 cups Heavy Cream
1 tbsp Vanilla Extract

Chill a bowl. Combine first four ingredients in a 2qt pot. Heat over medium heat until just before it boils, stirring constantly. Pour into chilled bowl and stir until it cools a little. Put in the fridge to chill for a couple hours - stir whenever you think about it. This is the custard.
Set up your ice cream maker. Combine the cream and vanilla with your custard and pour into the ice cream maker. Freeze as per directions for your machine.
Pack into storage container and freeze for a couple hours before scooping.