(toasted) nutmeg ‘n maple frozen yoghurt. It might not be the time of year for frozen goodies (unless you are down under)(or here in Mexico actually), but having discovered a (rather vintage) ice cream machine at home (and subsequently downloading Lebovitz’s The Perfect Scoop into my iPad) meant treading into unknown territory.
I fondly (and with a bemused air) remember attempting a batch of strawberry ice cream with my mother during my childhood days, only to realise that it takes more than mixing up ingredients to get the perfect freeze.
So to start I went as simple as you can possibly go- frozen yoghurt. No custard, no fuzz- but wonderful nonetheless. Substituting the sugar for (real!) maple syrup and adding the toasted nutmeg, turned this frozen yoghurt into a fall favourite. Great paired with toasted macadamia nuts or with an autumn crumble.
click through for recipe
(adapted from David Lebovitz’s The Perfect Scoop frozen yoghurt recipe)
1 whole nutmeg
720 g (3 cups) strained yoghurt
1/2 cup maple syrup
1 tsp vanilla extract
Grate the nutmeg and toast at low heat until aromatic (and darker brown in colour).
Mix together well the yoghurt, maple syrup, vanilla extract and nutmeg. Refrigerate for 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.