It was Victoria Day long weekend in Canada and the weather was absolutely perfect. The May long weekend is the moment in time where gardeners in my zone feel the danger of frost has passed and it is safe to put out tender annuals. We puttered around the garden and had some family over for a barbecue, my husband made his favourite Korean steaks.
For dessert, I tried my hand at frozen yogurt. I borrowed the Kitchen Aid ice cream maker from my girl friend. She had recently tried this idea from Dinner with Julie where it is really just putting Liberte greek style citron yogurt in an ice cream maker (Julie uses a Cusinart maker).
I am not a fan of ice cream (I am one of those people who thinks dairy is over-rated – don’t hate me), but my husband needs his ice cream fix, so I was interested in whether he would enjoy this.
The Kitchen Aid attachment consists of three pieces, the bowl which must be frozen for at least 15 hours, a paddle, and an attachment to make the paddle spin. As we have never made ice cream / frozen yogurt, it was a fun opportunity for the girls and I.
The yogurt must be churned for about 30 minutes before it becomes frozen.
The girls devoured the lemon flavour, but did not care for the coconut. The lemon is really like having a tangy frozen lemon meringue pie. It was definitely the hit with our guests.
… My husband found both varieties too sour and I noticed that a carton of President’s Choice peanut butter chocolate chunk ice cream was opened later that evening :).
Have a great week!