Churning The Tables

More Scoopers!…

frozenyogi

Shauna puckers up for me.
(…or is it my Super Lemon Ice Cream?)

A tasty ménage-a-deaux of chocolate & roasted banana, from fudgy Fidget.

Oh-la-la!
Cindy’s on a French Vanilla sugar high (#31…to be exact).

Sassy Radish licks the bowl clean when she spins her own scooper-duper frozen yogurt.

Lisa’s almost up to 31 flavors!

Tammy gives birth to the mother of all popsicles.

Deb’s a-smitten with her own pinkcherry frozen yogurt.

An open letter to moi about a scary night in Paris. And it’s absinthe-tinged aftermath.
(In two chilling parts!)

Making a date in the desert with homemade ice cream.

Jessica churns up the perfect batch of Toasted Almond and Candied Cherry Ice Cream.

Nabeela gets the beautiful blues.

Jerry finds the perfect combination—White Chocolate Ice Cream melting over warm blueberry cobbler.

Adam has a meltdown.

It’s an all-out husband versus wife ice cream food fight!

Meeta metes out Dark Chocolate and Raspberry Ice Cream.

The ever-popular Roasted Banana Ice Cream rears its head again at a Mad Tea Party.

Alanna rounds ‘em up at BlogHer.

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10 comments

  • I made vanilla frozen yogurt straight from your recipe just last night. It was marvelous! I had resigned myself to a life of sorbet (not bad, I’ll agree), because milk doesn’t agree with me. Yogurt, however, is OK. I always have Fage 2% in my fridge, so I whipped up your recipe and threw it in my trusty Krups freezer. MAN, was it good! It was difficult not to eat the whole batch.

    Next time, I’ll experiment with strawberries or blueberries, or maybe even lemon. I can’t wait!

    Thanks for all your great recipes.

  • Thanks for putting all these together in one place – we can use this resource till (if?) the book appears in shops in India! The recipes are truly simple to make and the impact – tremendous!

  • I’ve been dying to try my “new” ice cream maker that’s almost 2 years old now, but have been thwarted by my very full freezer!
    Well, my frig finally bit the dust a few nights ago and although I had to part with all of the melted and defrosted contents, it means that the first thing I am going to do when my new one gets delivered this week is make ice cream from one of your recipes which will make this ordeal that much sweeter!
    I can’t wait, these all look and sound so incredible!
    Congrats on your new book!

  • David, the recipes are all turning out so beautifully! For tomorrow’s barbecue (my excuse for an ice cream social), I’ve prepared: Caramelized pear ice cream, orange popsicles, fresh mint ice cream (with cocoa nibs!), strawberry frozen yogurt (a 2nd batch), meringue shells, profiteroles and lean chocolate sauce. Woo hoo! It’s all delicious — so much better than anything I can find at the store. Thank you!

  • I can safely say that it was the easiest labor I’ve ever had. Thanks for a great book.

  • I adore the coffee ice cream recipe. Even though it’s incredibly rich, I managed to eat the whole batch within a couple days. (Coffee ice cream at breakfast, lunch, for snack, and after dinner! Let me just say, it’s definitely caffeinated.) If you ever develop (or anyone adapts and shares) a recipe for black sesame ice cream, I am there! Thanks!

  • I made your frozen yogurt and as my kids would say it was off the hook! So smooth and creamy,even my son the sous chef who doesn’t like sweets ate three scoops!

  • I made your frozen yogurt and as my kids would say it was off the hook! So smooth and creamy,even my son the sous chef who doesn’t like sweets ate three scoops!

  • Delicious melty apricot ice cream, right out of the machine. Stone fruits are my favorite part of summer, hands down. Great recipe.

    Link here.

  • Strawberries are finally in full force in the NY greenmarkets so I made a batch of the strawberry-sour cream ice cream. I expected a bit more of the sweet-tangy interplay. But, I’ve got to say, this is the best strawberry ice I have ever eaten.