bellwether (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
bellwether) wrote2008-08-18 10:01 pm
bellwether) wrote2008-08-18 10:01 pm
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I officially hate race conditions and non-thread-safe code. Bah. Debugging meant that I was at work almost 12 hours today. Yay me. This means that I deserve frozen yogurt. :)
Blueberries are starting to come into season--I found a 2 lb. box at the grocery store for $5. This of course means Blueberry Frozen Yogurt...
I think I'll being saying this quite a bit, but best frozen yogurt ever.
Blueberry Frozen Yogurt
from The Perfect Scoop by David Lebovitz
1 1/2 cups plain whole-milk yogurt
3/4 cup sugar
3 cups blueberries, fresh or frozen
1 teaspoon kirsch (or other alcohol--I used vanilla extract)
2 teaspoons lemon juice
In a blender or food processor, blend together the yogurt, sugar, and blueberries. Press the mixture through a strainer to remove the seeds.
The straining step was absolutely necessary--after processing the blueblerries, there was a very thick slurry of skins and seeds to be filtered out. I didn't end up using kirsch, as I didn't have any on hand, so I substituted vanilla extract to add some alcohol. I liked the whiskey last time in the lemon, but I didn't really want that particular flavor this time. I'd like to try chambord--I think that would be good.
Blueberries are starting to come into season--I found a 2 lb. box at the grocery store for $5. This of course means Blueberry Frozen Yogurt...
I think I'll being saying this quite a bit, but best frozen yogurt ever.
Blueberry Frozen Yogurt
from The Perfect Scoop by David Lebovitz
1 1/2 cups plain whole-milk yogurt
3/4 cup sugar
3 cups blueberries, fresh or frozen
1 teaspoon kirsch (or other alcohol--I used vanilla extract)
2 teaspoons lemon juice
In a blender or food processor, blend together the yogurt, sugar, and blueberries. Press the mixture through a strainer to remove the seeds.
The straining step was absolutely necessary--after processing the blueblerries, there was a very thick slurry of skins and seeds to be filtered out. I didn't end up using kirsch, as I didn't have any on hand, so I substituted vanilla extract to add some alcohol. I liked the whiskey last time in the lemon, but I didn't really want that particular flavor this time. I'd like to try chambord--I think that would be good.