Apparently, when I was a little girl, I really like coffee-flavored yogurt. That’s weird, I know, but I don’t think I ever had the same food hang-ups that most kids had. I loved brussels sprouts, hoovered broccoli and took to sushi much more readily than I probably should have. I think the coffee-yogurt thing was most likely a foreshadowing of my coffee dependency of today. Next to Haagen Dazs chocolate peanut butter (I’m sorry, it just doesn’t get any better), coffee is by far my favorite flavor.
Since it’s simple and I love it so much, I decided that coffee ice cream should be my inaugural recipe from my new cookbook. I wanted to use the best coffee, so I busted out the Stumptown; afterall, this is simple, and simple things call far the best ingredients. But when I looked up the recipe, what was right there on the next page staring at me, but Coffee Frozen Yogurt. I love all things yogurt and it’s just so good for you! In fact, I just read a study this week that says that yogurt was the food most strongly associated with weight loss. I clearly took this and extrapolated to “must eat coffee frozen yogurt daily.” Just go with it 😉
I think what really swayed me to make this one instead of the ice cream was the fact that it required no cooking (ie, no custard). It’s been hotter than the surface of the sun here recently and avoiding the stove, for even a few minutes, is worth it’s time in gold (did that make any sense? no? ah well). It should come as no surprise that, since this recipe is from David Lebovitz, it’s pretty near perfect. I have to give a little credit to the always-scrumptious full-fat greek yogurt and the oh-so-amazing coffee though. If you’ve not had the pleasure of Stumptown coffee, you best run yourself over the Ace Hotel. It’s so balanced and so complex that, if you’re like me, you’ll find yourself walking down the street, gripping your cup in both hands and whispering sweet nothings to the plastic lid. I’m not even kidding, you will (I did). At any rate, the combination of the tangy, creamy yogurt and the fruity, complex coffee comes together to make quite the summer treat. And for me, it knocks me back to childhood, just a little.
Coffee Frozen Yogurt
From The Perfect Scoop by David Lebovitz. Makes ~1 quart.
Since I don’t have an espresso maker, I just brewed some really really dark coffee and then boiled it down to a cup. It worked. This yogurt freezes really hard, but softens quickly.
1 c plain, whole milk yogurt (I used Greek yogurt and you really really should too)
3/4 c sugar
Pinch of salt
3/4 c heavy cream
1 c brewed espresso, at room temperature
1/4 t finely ground dark roast coffee (I forgot to add this)
- In a medium bowl, whisk all ingredients together
- Chill for 2 hours
- Freeze in your ice cream maker according to it’s instructions