Until a few weeks ago I had never ever been to a pick your own. Apart from blackberries I’d always relied on someone else, usually the supermarket, to pick, package and provide me with the fruit and vegetables I ate. And I eat a lot of fruit and vegetables. Half my fridge is probably dedicated to them and they rarely go off. I’m quite good at eating them all up. And yes, I’m quite smug about it too!
But, going back to the subject of pick your own. This summer it has become a weekly trip out for Little Miss Spice, Master Spice and me. Little Miss Spice is very picky eater so we try to pick something new each time, as well as lots of strawberries and raspberries. I’m hoping it might help encourage her to try/eat a few more vegetables and although she was happy to try the broccoli we picked last week, it didn’t stay in her mouth long and one try was enough.
Fruit is not such an issue and she happily ate a few blackcurrants before we made the frozen yoghurt, although I didn’t manage to persuade her to try the finished product. I don’t think she trusted it after seeing my natural yoghurt go into it.
It was the first time I had made frozen yoghurt and the first time I’d used my ice cream maker this summer. I love yoghurt and using it instead of cream gives a much lighter dessert and as I used low fat yoghurt, a much healthier dessert too, although I can’t claim the amount of sugar I put in is healthy. The finished frozen yoghurt had a lovely strong blackcurrant flavour and I could happily have eaten more and more of it, but I forced myself to put some in the freezer for later and it kept in the freezer really well too. It didn’t go too hard and was still easy enough to scoop out whenever I wanted just one more spoonful!
The first time I had and heard of frozen yoghurt was as a child on holiday in Spain in the 1980s. At the time most ice cream in the UK was pretty boring – strawberry, chocolate or vanilla. In Spain you could get all types of combinations and flavours. I remember one cafe we used to go to with about 40 different flavours and I would have a different one every day. Some of the flavours were frozen yoghurt and I remember trying a lemon one and a red one although I can’t now remember what flavour the red one was. Maybe it was blackcurrant, maybe not. Anyway, as this frozen yoghurt is also a reminder of those first ones I tried all those years ago, I am linking it to Bloggers Scream for Ice Cream at Kavey Eats. The theme this month is holiday memories.
As the blackcurrants were picked and bought locally at Garsons (which is the UK’s largest Pick Your Own with over 40 fruits and vegetables) I am linking to Shop Local at Elizabeth’s Kitchen Diary. I am also linking to Ren Behan’s Simple and in Season, hosted this month by My Custard Pie. I am also linking to Our Growing Edge, hosted this month by Organic Ash, as this has been my first attempt at frozen yoghurt.
100g caster sugar
250g yoghurt (I used low fat)
How to Make Blackcurrant Frozen Yoghurt
1. Put the blackcurrants, sugar and water in a saucepan. Bring to the boil and let it bubble for about 5 minutes. The blackcurrants will break down quickly and the mixture will go quite syrupy.
2. Press the mixture through a metal sieve and leave to cool.
3. Stir the yoghurt into the berry mixture. I used an ice cream maker and then poured it into the machine. When the ice cream maker finishes, either eat it immediately or transfer it to another container and put it in the freezer.
4. If you don’t have an ice cream maker, put the mixture into a container in the freezer. Take it out after an hour and whisk it. Return it to the freezer and keep taking it out and whisking it every 20-30 minutes for the next 1.5 hours. It should then be fairly stiff and you can leave it until you are ready to eat it.