How to Make Homemade Frozen Yogurt wanderingchopsticks

How to make frozen yogurt at home if you don't have an ice cream maker. wanderingchopsticks.blogspot.com



http://www.youtube.com/watch?v=U19H7vggqaE&hl=en

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Coconut Fred- Episode 26 "Frozen In Time" Pt.2

Note: This is Part 2 of the series finale. Fred uses a time machine watch to help Bingo deliever an ice cream cone on the hottest day of the Summer. After traveling through time (past and future) and encountering a giant Fruitasaurus, Fred finally saves the day, beating The Ice Cream Monkey and serving an ice cream cone to relentless Mrs. Plumcott! I do not own Coconut Fred's Fruit Salad Island. Warenr Bros Entertainment does, not me. I'm just uploading this for all the fans out there, who miss the show after it was canceled. Anybody want Coconut Fred back? Then sign this please! www.gopetition.com



http://www.youtube.com/watch?v=Z7dpj9Sv3-s&hl=en

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Frozen Margarita Pie Recipe - Best Margarita Pie

To make this dessert you'll need: 2 cups miniature pretzel twists, sugar, margarine or butter, 1 can frozen limeade concentrate - thawed, 1 quart vanilla ice cream - slightly softened, grated lime peel, tequila or frozen concentrated margarita mix - thawed and orange flavored liqueur or orange juice.

Preheat oven to 375 degrees.

In a food processor with metal blades or a blender, process 2 cups of miniature pretzel twists until they are crumbs. Add in 2 tablespoons of sugar and pulse process to mix.

Add in 2 tablespoons of margarine and mix well. Keep the machine running and add in 2 tablespoons of limeade concentrate, and continue processing until well mixed.

Pour mixture into an ungreased 9-inch pie pan. Using the back of a spoon, press margarita mixture firmly into the bottom and up the sides of the pan.

Bake for 5 to 7 minutes or until completely set. Place the baked pie shell in the freezer or the refrigerator for 10 to 15 minutes to cool.

Meanwhile, in a clean blender or food processor with metal blades, combine 1 quart of vanilla ice cream, remaining limeade, 1 teaspoon of grated lime peel, 3 tablespoons of tequila and 1 tablespoon of orange liqueur; process just until all is well blended. Spoon mixture into the cooled pie shell.

Freeze for 2 hours or until completely firm.

Makes 8 servings.

Bonus Recipe: Creamy Lime Colada Pie

To make this recipe you'll need: 1 frozen deep dish pie crust, 1 (3 oz.) package of cream cheese - softened, 1 box of coconut cream instant pudding mix, milk, 1 can frozen limeade - thawed, green food coloring, reduced fat whipped topping and shredded toasted coconut.

Preheat oven to 400 degrees.

Bake the pie crust according to directions for a one crust shell. Let crust cool completely or for 30 minutes.

Meanwhile, in a medium bowl, beat 1 package of cream cheese on medium speed until nice and smooth. Beat in 1 box of pudding mix until well blended. Gradually beat in 2/3 cup of milk.

Add in the limeade and a few drops of food coloring (if desired); beating until mixture is slightly thickened. Gently stir in 1 cup of whipped cream topping. Pour mixture into the pie crust. Refrigerate at least 5 hours or until set.

Right before serving, sprinkle 3 tablespoons of toasted coconut over the pie. Garnish with whipped cream topping. Store in refrigerator.

Makes 6 servings.

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Components of Frozen Yogurt

Frozen yogurt has a distinct, tangy flavor from that of ice cream. While both ice cream and frozen yogurt are dairy products, the later of the two has a unique flavor because of the cultures that yogurt contains.

Frozen yogurt and ice cream are made in much the same way with many of the same ingredients. The main difference, besides the yogurt culture added to frozen yogurt, is the fact that it needs water and air. Added to the mix, air creates volume. Water is added to help the yogurt achieve a partially solid state. Frozen yogurt is never completely frozen; rather it simply contains ice crystals.

Again, like ice cream, the biggest component to frozen yogurt is milk. The difference between the two lies in the amount of Milk fat. Milk fat lends a rich taste to the two and is where the "creamy" texture comes in to play. In frozen yogurt, milk solids not the fat make up a good portion of it.

While sugar is primarily the sweetener, other sweeteners are sometimes combined. This is an important ingredient in the frozen yogurt. It not only adds to its sweetness, butt to the body of the frozen yogurt as well. Sometimes eggs are used to boost the texture as well.

For a smooth consistency, manufacturers use different forms of animal and vegetable gelatins. This is especially important where temperatures can change and make the texture coarser. The stabilizers help reduce the amount of crystallization and help prevent melting. Emulsifiers are also used to help blend liquids that normally would not go together. These are generally fatty acids and besides altering the texture, they add firmness to the yogurt as well.

Finally, additional flavors are added as are fruit, nuts and spices. This add not only great flavor, but make for so many different options when purchasing.

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Recipes For Easy and Delicious Frozen Pies

Frozen pies are always a great treat. But as we head into Spring and Summer, these delicious cold pies become even more of a hit. Here are a couple of great recipes that are easy to make, taste delicious, and make a lovely presentation to impress your family and/or guests. Try either Toffee Bar Crunch Pie or Granny's Chocolate Chip Ice Cream Pie. Oh why not just try them both!

TOFFEE BAR CRUNCH PIE

1/3 cup caramel dessert topping
1 1/2 cups cold milk
1 pkg (4-serving size) Vanilla flavor instant pudding and pie filling
1 tub (8-oz) frozen whipped topping, thawed
6 bars (1.4-oz each) chocolate-covered English toffee, chopped
1 Graham Cracker Pie Crust

Spread the dessert topping on bottom of the graham cracker crust. Pour milk into a large bowl and add pudding mix. Beat mixture with a wire whisk for 2 minutes. Let stand for 5 minutes. Stir in the whipped topping and chopped toffee bars. Spoon mixture into the crust. Freeze for 4 hours or until set. Let stand at room temperature for 15 minutes before cutting. Store any leftover pie in the freezer.

GRANNY'S CHOCOLATE CHIP ICE CREAM PIE
Note: This pie needs to freeze approximately one hour before serving!

1/2 cup chocolate syrup
1/3 cup semisweet chocolate morsels
2 cups crispy rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened

Lightly spray the bottom of sides of a 9-inch pie plate with butter-flavored nonstick cooking spray; set aside.

In a small microwave-safe bowl combine the chocolate syrup with the chocolate chips. Microwave on high about 45 seconds or until hot. Stir until all the chips have melted and the mixture is smooth. Reserve 1/4 cup of the mixture.

In a medium bowl combine the remaining chocolate mixture with the crispy rice cereal and mix well to coat all the cereal with chocolate. Press the mixture onto the bottom and sides of the pie plate to form a crust. Put in the freezer until the crust is firm. This should take about 15 minutes. Allow ice cream to soften during this time.

In a small bowl combine the reserved chocolate mixture and the sour cream; mix well.

Spread half of the ice cream in the prepared pie shell. Drizzle half the sour cream mixture over the ice cream in the crust. Top with the remaining half of the ice cream and drizzle with the remaining sour cream mixture. Cover and freeze for about an hour or until firm.

Enjoy!

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Ice Cream Makers, Frozen Yogurt

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Home Made Ice Cream - Frozen Deliciousness

Image : http://www.flickr.com

Long before the days of modern refrigeration methods there was ice-cream and frozen desserts - the Roman emperors would have snow and ice brought down from the Alps to satisfy their desire for cold sweets and chilled drinks. Marco Polo returned from his long visit to China with recipes for sorbets. In England many a stately home still has an ice house hidden away somewhere. Blocks of ice would be broken from the surface of lakes and stored underground where it would remain until needed on warmer summer days.

Nowadays there are many flavours available ready made - even savoury ones - one parlour in North Wales has on its menu 'Pea' ice cream - and no, I haven't tried it. Despite all the flavors out there it is good sometimes to make your own - no preservatives for one thing - you will know exactly what is going in there and what comes out will be delicious. There are a number of ice cream makers out there, some excellent, if rather expensive , but I never seem to have enough room in the freezer to cool the equipment so tend to use just a plastic box, perhaps a food processor and a fork. The latter is necessary to stir the mixture at least once, preferably 2 or 3 times , as it is freezing. This will serve to break up any large ice lumps that form and keep your ice cream smooth. The important thing is to keep everything scrupulously clean.

Coconut Ice Cream

I cup of double cream (heavy cream)

½ cup milk

½ cup coconut flakes (dessicated coconut - if you use the sweetened kind don't worry the mixture tastes rather sweet as freezing lessens the effect).

8 oz, 200g coconut cream

Combine, beat well and place in freezer. After an hour stir with fork and repeat each hour until frozen firmly - probably about three hours. This I serve with a sauce made by melting 6 cubes of dark chocolate, adding a good pinch of ginger and a teaspoon full of lime curd or lime marmalade. Serve with a crispy wafer biscuit at the most sophisticated of dinner parties - it has however also been enjoyed at a barbeque

Peanut Butter Ice-cream

½ pint, 250 mls double (heavy) cream

½ pint, 250 mls evaporated milk (you could use single cream/light)

2 oz, 50 g brown sugar

½ cup of chunky peanut butter

3 drops of vanilla extract.

Adding some crushed choc chip cookies is also good - about 1/3 -1/2 cup

Heat the cream, evaporated milk, sugar and peanut butter gently, stirring until the sugar has dissolved and the peanut butter has been well mixed in. Add the vanilla extract when it has cooled, plus the biscuit crumbs if using and transfer to plastic box for freezing. Again, stir with a fork every hour until frozen solid. I like this with a sauce made from cream with a spoonful of maple syrup stirred in. It is also good beside stewed fruit such as apricots.

You can make ice cream using packets of instant custard so I'm told. This is a more traditional Custard Ice Cream

1 ½ cups of castor sugar

2 tablespoons of all purpose flour

4 eggs

3 pints of milk

1 teaspoon of vanilla extract

Heat the milk to the point where very tiny bubbles are beginning to form. Mix the flour and sugar together. Stir in the eggs. Pour the heated milk into this mixture. Stir well and then return to the heat. Stir with a wooden spoon until it thickens enough to coat the spoon. Remove from heat and add the vanilla extract. This is a rich but basic mixture to which you can add whatever your imagination and availability allows - try sweetened stewed rhubarb and chopped strawberries for an unusual combination. As it is so rich it is perhaps best served after a very light main course and in small portions.