Perfectly Creamy Frozen Yogurt – Nicole Weston

Here I am in my winter pyjamas with thunder rumbling in the background. Apparently this is a good time to tell you about some tempting treats to cool you down on a hot summer day, and why not! I love frozen yoghurt regardless of the season!

Once you devour the recipes for the five basics (tangy & tart, vanilla bean, chocolate, dark chocolate and coffee), you’re then treated to another 51 flavours of fruits, sugar and spices, and chocolate and nuts. The subsequent chapters allow you to drool over:

  • Cookie and brownie sandwiches
  • Cakes, cupcakes, and pies
  • Semifreddos, terrines, and bombes
  • Popsicles, bonbons, and other treats, and
  • Sauces.

The frozen yoghurts I most want to try are (take a deep breath; there are a lot!) coffee, lemon meringue, mango, apple pie, maple bacon, spiced pumpkin pie, Dulce le Leche, tiramisu, gingerbread, and cookies ‘n’ cream. I also need ginger spice cookie sandwiches, coffee lovers’ cake, caramel banana cream pie, cinnamon bun pops and sugar cookie bowls in my life.

I was pleasantly surprised that the amount of ingredients needed for the confectionery bliss contained in this book didn’t compete with the entries in a phone book; a lot of the recipes had fewer than ten ingredients. I was shocked that I actually knew what each ingredient was, the aisle where I could find most of them in my local grocery store and how to pronounce the ones I wouldn’t be able to locate without assistance. Sidebar: there are so many recipe books on the market at the moment with ingredients I’ve never heard of!

It’s highly recommended that you use an ice cream maker for these recipes because it’s easier and doesn’t result in the potential chunks of ice mixed in with your flavour that can happen when you mix without one, but you’ll find instructions for both options in this book.

There are accompanying photos for each of the frozen yoghurts but only some of the other sugary goodness is pictured. I’ve been the proud creator of some fairly spectacular culinary epic fails so whenever I attempt a new recipe I prefer for there to be photographic evidence that the creation is possible and what it’s supposed to look like if you get it right. I can’t be expected to know how much laughter is appropriate if I can’t compare my finished product with the original.

Thank you so much to NetGalley and Storey Publishing, LLC for the opportunity to drool over this book. Now that I’ve made myself sufficiently hungry I’m going to work out which flavour I want to try first and consider investing in an ice cream maker.

Rating: 4 out of 5.

Once Upon a Blurb

Learn to make frozen yogurt at home that’s just as light, smooth, and delightful as what you buy. You’ll use Greek yogurt as a base and a basic ice cream machine to make these 56 flavor recipes that range from traditional to artisanal, including black cherry vanilla, toasted coconut, peach Melba, chai spice, watermelon, maple bacon, chocolate malted, pistachio, and browned butter pecan. An additional 50 recipes for treats like blueberry sugar cookie sandwiches, brownie baked Alaska, Neapolitan semifreddo, cinnamon bun pops, and salted caramel swirl bonbons ensure this is the sweetest guide ever to making and enjoying frozen yogurt.

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