it's probably really unseasonal to be posting a frozen yogurt recipe in basically the autumn, but amiright that when we all have air conditioning and heating it's a little bit of a copout to be like oh ice cream is such a summer food? like, just turn up your heat. and it's still kind of summer up here in winterfell, i don't know about other parts of the world though because i desperately avoid talking about the weather with my friends since i heard that there is only one conversation topic that is more boring than weather (gas prices).*
*this isn't actually true for farmers because the weather determines whether they will have a long day and if they should pack a big lunch or if they will have a short day and will be able to make their girlfriends' dinner parties.
i forget what i was talking about now.
oh! so last week in my post-bakery shift daze i stopped by the town organic market to replenish our egg supply and right next to the eggs there was yogurt and right next to the yogurt there was milk. something in my brain said that it would be a good idea to make homemade yogurt but i suppose i didn't consider that when you make homemade yogurt using one gallon of milk, you end up with one gallon of yogurt. which is a shitton of yogurt for one person to eat before it spoils.
i decided to put tahini and apricot jam in it because these days i'm putting tahini in everything. and then i froze it so that i wouldn't stress out about it going bad. and omgomgomgomgomgomgomgomg it was sooooooo goooooooooood. i had a giant bowl of it for breakfast and since then i've been sneaking little nibbles every time i go into kitchen.
when i eat tahini flavored things i kind of feel like i'm eating a more couth version of peanut butter flavored things... it's more subtle and toasty...
tahini + apricot frozen yogurt
makes 8 servings
note: you don't actually have to freeze this, you can eat it like normal yogurt and it will still be amazing.
a quart of plain yogurt (i like this recipe if you want to make it from scratch)
6 tb tahini
1/2 c apricot jam*
2 pinches of salt
jimmies, just for fun
*i use smucker's simply fruit apricot jam because i am all about reducing my processed sugar intake these days and i think it tastes better when it isn't too sweet.
1. in a freezer safe container, stir all of the ingredients together. it's ok if there are a few little clumps of tahini and apricot, those are yummy!
2. freeze for 1 1/2 hours. transfer to a large bowl and beat with a hand mixer for a few seconds just to stir things up. return to its freezer safe container and freeze for another 1 1/2 hours.
3. repeat step 2 twice.
4. sprinkle with jimmies and enjoy.