The White Ramekins

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Easy No Churn Strawberry Frozen Yogurt

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Easy no churn strawberry frozen yogurt

Simple and easy to follow recipes requiring minimum labour in the kitchen have always been my favourite. I believe it gets even more important when you have a tiring day at office. You wouldn’t want to toil hard in the kitchen as well at the same time. And if you have been coming to this place quite often, you’d see even my baking recipes reflect that too. But that doesn’t mean I would ever compromise on the taste quotient. And for that matter I have seen through my experience that simple recipes with great flavours always remain your best friends. This is an easy no churn strawberry frozen yogurt recipe which is exactly what it’s name suggests. It’s as easy as boiling water, duh! And it doesn’t require churning like other ice creams would. If you don’t have an ice cream maker, it is completely fine. So that means it is fuss free too. And like I said, it is simple yet really high on flavours and texture too. Because this has got fresh frozen strawberries and thick luscious yogurt. The sweet and sour berries go so well with the thick yogurt. And it is entirely up to you if you want to make it little guilt free too by using a healthier sweetener instead of using sugar. It’s a perfect treat for both your eyes and palate. And you can top it with whatever topping you like, nuts, granola or even crushed biscuits. And if you are adding a healthier sweetener you can enjoy it in breakfast too. You can also go experimental and add some fresh basil or mint leaves too. Both these herbs go pretty well with strawberries and yogurt. You see how easy it is make your own frozen yogurt and how creative you can go with this. I so love it! 

Easy no churn strawberry frozen yogurt Easy no churn strawberry frozen yogurt

Easy no churn strawberry frozen yogurtEasy no churn strawberry frozen yogurt

Easy no churn strawberry frozen yogurt

Easy no churn strawberry frozen yogurt

Easy No Churn Strawberry Frozen Yogurt
Easy No Churn Strawberry Frozen Yogurt
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Ingredients
  1. 750 gm strawberries, washed and hulled
  2. 500 gm hung curd / Greek yogurt
  3. 1/2 cup caster sugar / honey
  4. 1 tsp lemon zest
Instructions
  1. Place the strawberries on a wide baking sheet in single layer and place in freezer for 5-6 hours or overnight or until strawberries are completely frozen.
  2. Blitz the strawberries in a food processor 3 - 4 times. Add remaining ingredients and run the food processor on high speed until it forms into a smooth texture.
  3. Transfer the yogurt into an aluminium container quickly. Cover with cling film loosely. Place in freezer for 3 - 4 hours to set.
  4. Serve the scoops of frozen yogurt with mint leaves and chopped nuts.
The White Ramekins https://thewhiteramekins.com/

 

Apple Pie Ice Cream Sandwiches

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Apple Pie Ice Cream Sandwiches

Apple Pie Ice Cream Sandwiches – these are perfect treat to say goodbye to summer and hot weather and to celebrate ongoing fall season. Talking of summers, this year we made loads of ice creams and other frozen treats to cool us off from the svelte-ring sun of summers. But we didn’t make any ice cream sandwich until now. And probably we’ll not be making anymore ice creams this year at least. Soon, we’ll be spending our evenings covered under the warmth of blankets, sipping into hot cups of soups and hot chocolates.

Apple Pie Ice Cream Sandwiches

That kind of days are still a couple of weeks ahead, may be. And we still have some more warmer days to enjoy the ice creams to fullest. And I couldn’t sum up the hot weather better than making these yummy fall sandwiches. A warm woody aroma of cinnamon and the juicy tart apples are always meant to be together. They are a perfect pairing, or for that matter, a perfect and classic pairing. Every year we make ice cream sandwiches during summers. They are a perfect grab-and-munch dessert snack. So, how could we not make them this year too?

Apple Pie Ice Cream Sandwiches

After all, we all love snacking, and the the fun gets doubled when you get to snack on desserts. And of all the pies, apple pie remains my favorite yet. I am sucker for apple pie with a scoop of vanilla ice cream. And whenever I go to my favorite coffee shop, I order for one along with my cup of cappuccino. Although, these ice cream sandwiches have thin snappy oatmeal cookies in place of a buttery pie crust, they are no less in flavor and aroma. And the best thing is you get the fun in a single package i.e. apples, cinnamon, crust (cookie crust here) and ice cream too. Isn’t that enough to make everyone happy. Indeed it is! We all loved them a lot.

 Apple Pie Ice Cream Sandwiches

Apple Pie Ice Cream Sandwiches
Apple Pie Ice Cream Sandwiches
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For the cookies
  1. 1 tbsp whole wheat flour
  2. 1 tsp baking powder
  3. 1/4 tsp salt
  4. 1/2 cup unsalted butter
  5. 1 1/2 cup rolled oats
  6. 1 egg, room temperature
  7. 2/3 cup light brown sugar
For the caramelized apples
  1. 120 gm caster sugar
  2. 45 ml dessert wine
  3. 60 ml single cream
  4. 20 gm butter
  5. 3 apples, peeled, cored and cut into 1cm dice
For the ice cream
  1. 600 ml single cream
  2. 300 ml milk
  3. 3 cinnamon quills
  4. 5 egg yolks
  5. 75 gm caster sugar
  6. 45 gm brown sugar
For the cookies
  1. Preheat oven to 180C. Line two baking sheets with parchment paper (see notes).
  2. In a small bowl, combine the flour, baking powder, salt. Set aside.
  3. Gently melt the butter in a medium saucepan. When just melted, remove from heat and stir in the oats. Stir until well coated.
  4. In a large bowl, whisk the sugar with the egg until it is the consistency of a creamy icing.
  5. Whisk the flour mixture in, and then add the oats. Stir until combined, then drop, a level tablespoon at a time, onto the prepared baking sheets, at least 2 inches apart.
  6. Bake until very deeply golden, about 10-12 minutes. Remove, and let sit for a few minutes, then transfer to a rack to continue cooling.
For the caramelized apples
  1. Combine sugar, 30ml dessert wine and ¼ cup water in a frying pan and cook over medium-high heat, stirring until sugar dissolves.
  2. Bring to the boil and cook for 4-5 minutes or until dark golden, add cream and butter and cook for another minute or until combined.
  3. Add apple, stir to coat then cook for 5 minutes or until apple is tender.
  4. Add the remaining dessert wine, stir to combine, then remove from heat and cool completely.
For the ice cream
  1. Combine cream, milk and cinnamon quills in a saucepan and bring just to the boil over a medium heat. Remove from heat and stand for 10 minutes to infuse.
  2. Whisk egg yolks and sugars in a bowl until thick and pale, pour over cream mixture and whisk to combine.
  3. Return to saucepan and cook over a medium heat until mixture coats the back of a spoon, strain into a bowl placed over ice and cool completely.
  4. Freeze mixture in an ice-cream machine according to manufacturer’s instructions. Spoon into a rectangular container, drizzle with caramelized apple mixture, swirling to combine.
  5. Freeze the container in freezer until ice cream is completely set.
  6. When about to server, scoop out the ice cream either using an ice cream scoop or using a cookie cutter and sandwich between two cookies. Repeat until all the cookies are sandwiched with ice cream. Return to freezer, if not serving immediately.
Notes
  1. Silpat isn't as good for baking cookies.
Adapted from Gourmet Traveller
Adapted from Gourmet Traveller
The White Ramekins https://thewhiteramekins.com/

Plum & Basil Popsicles

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Plum & Basil Popsicles

With this post I would officially be signing off with the summer bounty of stone fruits. It was the last of the stash of sweet and puckery plums which I had tucked away in my freezer. I had been wanting to make ice pops, the perfect treat to reminisce the summer and surely the apt way to bid adieu to all the wonderful stone fruits which summer has to offer.

Plum & Basil Popsicles

This year, rains have left us little early and it has become hot and humid again. My basil plant has been ever so growing lately, flourishing heavily like never before. Plum & Basil popsicles seemed to be the right choice for these hot and sunny days. These are the kind of pops which you would have liked probably growing up than being as a kid. They are so puckery and tantalizing! They reminded me of the Plum Sorbet which I had made last year.  They almost taste like a palate cleanser.

Plum & Basil Popsicles

And look at their color! Vibrant red color ice pops, they look quite sultry! Pardon my cheeky language, but truly speaking, this is what I felt, when I first saw the color. And you’d believe that they have the similar character too, only after you take the first bite. Again sweet and sour at the same time and tantalizing your taste buds.

 Plum & Basil Popsicles

Plum & Basil Popsicles
Sweet and sour plum & basil popsicles to tantalize your taste buds through the summer
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Ingredients
  1. 500 gm plums, de-stoned and quartered
  2. 2 cups water
  3. 3/4 cup sugar (adjust sugar depending upon the tartness)
  4. 1/2 cup loosely packed basil leaves, chopped roughly
  5. 1 tbsp kirsch (optional)
Instructions
  1. Put plums, sugar and water into a non reactive saucepan and cook on a medium heat for about 10 minutes, until plums are tender.
  2. Take the saucepan off the heat, add the basil leaves and kirsch and let stand covered for about an hour.
  3. Put the plums in a blender or a liquidizer and blend to make a smooth puree.
  4. Strain the mixture through a sieve. Divide the mixture into ice pop molds and place in freezer for half an hour or until the mixture is lightly set.
  5. Take the molds out of the freezer and insert the wooden sticks into each mold and put them back into the freezer, until completely set.
The White Ramekins https://thewhiteramekins.com/