When I was six years old, I thought ice cream was a magical thing only to be found in curved containers from the store or huge buckets at ice cream shops. I had no idea there was a difference between frozen yogurt, sorbet, sherbet and ice cream – and I didn’t even know gelato existed. The only thing I knew or cared about was that ice cream was delicious and I wanted to eat as much of it as possible. Fortunately, my parents had similar views on ice cream, so we had it after dinner almost every night.
Fast forward to today, and I’ll tell you a very different story. I know a lot about ice cream, frozen yogurt and all those other frozen treats. I’ve learned how to make it, I own an ice cream maker and I am lucky enough to work with the test kitchen and sample new recipe ideas. (Tough life, right?)
What I’ve learned is I really love frozen yogurt, often more than ice cream, and this particular frozen yogurt is fantastic. Especially in the summer, the tangy brightness of “fro-yo” keeps me feeling refreshed and my sweet tooth feeling satisfied. Greek yogurt is thick and creamy as is, so adding sugar, strawberries, and the zest and juice of a lemon only makes it better. And that’s all the ingredients you need. It almost seems too simple, right? Don’t be fooled into thinking (as I was) that this awesome dessert can only be found in a market or a shop, when it’s as easy as a handful of fresh ingredients and an ice cream maker.
What’s made with the freshest ingredients and served at a table near you? Homemade ice cream from the Hamilton Beach 1.5 Quart Capacity Ice Cream Maker. After you pre-chill the bowl, you’re ready to make heavenly dessert anytime — at a fraction of the cost of an ice cream shop. No rock salt required!