BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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A Frozen Fourth of July

Our Independence Day, the most patriotic of national holidays here in the US, typically fails to stir up much enthusiasm from me. The backyard barbecues are a welcome excuse to grill some easy entrees and catch up with old friends, but that could happen on any summer day, too. Plus, that red, white, and blue color scheme is a bit uninspiring… Most of the time. Inexplicably and without warning, it just hit me the right way this time around. Without plans or any party to attend, I still couldn’t resist the bait- I went all out to make a festive fourth of July dessert. In fact, now I want to throw my own little fete because of this impromptu project…

This cake is the key to turning the holiday into a real celebration. Fluffy billows of snow-white whipped coconut creme obscure a sweet surprise within. Though plainly ordinary from the outside, just remove a slice and watch guests’ faces light up…

To cool off a sweltering summer day in the sun, ice cream cake is just what the doctor ordered. Trust me on this one, it’s the only prescription suitable to combat exhaustion, hunger, heat, and dessert cravings all at once. Red velvet cake, one of my unexpectedly most popular recipes, has been given new life as the base of this icy layered treat. Revised and tweaked to perfection, it now practically glows with a crimson-red hue, all from a little can of cooked beets. For anyone who complained about an overtly lemon flavor, that issue is now a thing of the past. All you can taste is cake, sweet, moist, lightly cocoa-flavored cake.

Blue Moon Ice Cream lends a subtly fruity, mysterious yet comfortingly familiar flavor to the assembly. The real inspiration for this whole frozen dessert, it’s rare to find such a bright blue food, and so I seized the opportunity as soon as I could. Never mind dusty blue corn chips or purplish-blue potatoes- This ice cream is really blue!

If you didn’t plan ahead and pre-order a copy of Vegan a la Mode, then you’re in luck- Sarah of The Sweet Life is generously hosting a giveaway, which she put together without any prompting and paid for out of her own pocket. There’s still time to get in on the action and see this recipe for yourself, so don’t delay and enter the contest now!

Putting together this ice cream cake is much easier than it looks. Simply prepare the red velvet cake according to the instructions, but transfer the batter into a 9-inch round springform pan lined with a round of parchment paper on the bottom and lightly greased. Bake for 25 – 30 minutes, until a toothpick inserted into the center pulls out clean, with perhaps a few moist crumbs clinging to it (but absolutely no wet batter.) Let cool completely, and chill before proceeding. Meanwhile, prepare the Blue Moon Ice Cream from Vegan a la Mode (page 8) according to those directions, and after churning, transfer the still soft ice cream to the same springform pan, smoothing it over the baked cake evenly, leveling out the top with a spatula. Let the whole thing harden in the freezer overnight before attempting to unmold.

Once firmly frozen, remove the sides from the pan, peel the parchment off the bottom of the cake, and transfer the two layers to a serving platter, cake plate, or cake stand (remember that you’ll have to fit it back into the freezer though, so double-check that there will be enough space to accommodate your dish!) Frost with coconut whipped creme, and top with edible star glitter, if desired. Store in the freezer until ready to serve, and then…

Celebrate!

Have a Happy Fourth of July!


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Around the World in 80 Plates: Barcelona, Spain

Pack your bags and don’t forget your sunscreen- For the next leg of our global cooking conquest, we’re headed to Spain! Barcelona, Spain, to be precise, where dishes sparkle with bright, bold, and fearless flavors. Making paella may be the extent of my experience with this vast, richly varied cuisine, but it’s from that generous hammered metal pan that I drew inspiration for this week’s well-traveled recipe. Rice and vegetables needn’t apply, however, because this is a job for saffron alone. The signature spice that breathes life into this savory simmered rice is just as well suited to savory tastes as it is sweet.

Ice creams still churning endlessly on my mind, a glorious, golden saffron scoop was an irresistible concept. An ideal treat for such the perpetually warm climate of Spain, or the increasingly sweltering summer days ahead for most of us at home, a fuss-free and refreshing recipe was the only way to go. Fine delicacies such as saffron need little to make any dish pop, but I couldn’t help but gild the lily further with a smattering of crunchy cashews. Lending their roasted, slightly salty flavor to the party, their gentle nutty taste is the perfect compliment.

Be sure to watch Bravo this Wednesday at 10/9c when Around the World in 80 Plates hits Barcelona!


Saffron Cashew Ice Cream

2 2/3 Cups Plain Non-Dairy Milk
1/4 Teaspoon Saffron
3/4 Cup Roasted and Lightly Salted Cashews, Divided (1/4 cup blend in base, 1/2 chopped)
1/2 Cup Granulated Sugar
3 Tablespoons Light Agave Nectar
1 Tablespoon Arrowroot
2 Teaspoons Cornstarch
1 Teaspoon Vanilla Extract

For starters, combine the non-dairy milk and saffron and let sit for 8 – 12 hours, or overnight to infuse.

Once the saffron has turned the “milk” a golden-yellow color after a nice, long soak, pour that liquid into the canister of your blender. Add 1/4 cup of the cashews along with the sugar, agave, arrowroot, and cornstarch. Roughly chop the remainder of the nuts and set them aside for later.

Blend on high speed until the nuts are completely pulverized and the whole mixture is completely smooth. This may take as long as 8 – 10 minutes if you’re not using a high-powered model, so be patient. Pass the mixture through a fine strainer to filter out any remaining cashew pieces. Transfer the smooth base into a medium saucepan and begin to cook over moderate heat. Whisk periodically until it reaches a rapid bubble. Turn off the heat and add in the and vanilla. Cool and then let it sit in the fridge for at least 3 hours, until thoroughly chilled.

Churn in your ice cream maker according to the manufacturer’s instructions. In the final 5 minutes of churning, introduce the remaining chopped cashews directly to the machine while it continues to spin, evenly distributing the pieces throughout the soft ice cream. Transfer to an air-tight container and store in the freezer for at least 3 hours, to fully solidify, before serving.

Makes About 1 Quart

Printable Recipe

For participating in this competition, Bravo has compensated me for my time, but all recipes and opinions are solely my own.


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The Drunken Grape

It’s reasonable to expect a scorching summer ahead, at the rate the temperature is rising already. When was the last time you could even dream of donning shorts and flip flops come mid-April? It may be a sign of worse things to come, but right now, this sudden taste of the tropics is a welcome wake-up call from winter. Best of all, it’s now perfectly reasonable to bust out that ice cream maker and get churning, no further excuses necessary.

Rum raisin would have to be on the short list of classic parlor flavors, an essential scoop that must make every menu worth its salt. Sure, raisins can be a polarizing ingredient in desserts, but when soaked in spirits and thoroughly intoxicated on a heady mix of rum and sugar, what’s not to love? A mere replication of this tried-and-true formula wasn’t enough to satiate my appetite for experiment though, and my mind turned to other candies and successful raisin dessert mash-ups.

Ultimately an amalgamation of both the classic rum raisin ice cream and yogurt-covered raisins, the resulting marriage of tart, sweet, and slightly boozy makes me wonder why no one makes the traditional candies infused with spirits in the first place. Do yourself a favor and lose the the waxy coatings in favor of a smooth and creamy coat of thickened vegan yogurt- You’ll end up with not only a healthier treat, but a much more satisfying and grown-up option as well. This particular recipe may have been cut from the final line up in Vegan a la Mode, but there’s yet another rendition on this drunken raisin dessert, with a more chocolaty twist…

Rum Raisin Frozen Yogurt

3 Cups (1 24-Ounce Container) Plain Soy or Coconut Yogurt
2/3 Cup Granulated Sugar
2/3 Cup Raisins
3 Tablespoons Dark Rum
2 Teaspoons Vanilla Extract
1/4 Teaspoon Salt

Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap the edges of the cheesecloth over the yogurt until fully covered, and place strainer or colander over a pot deep enough to catch the liquid and keep the yogurt from sitting in the moisture. Cover pot with plastic wrap and let sit in the refrigerator for a minimum of 8 hours. You should end up with about 2 1/2 cups of thick yogurt.

In a medium bowl, combine the strained yogurt, sugar, raisins, rum, vanilla, and salt. Stir well, cover with plastic wrap, and refrigerate overnight. Yes, this one does take a good measure of patience, but allowing the flavors to meld and develop before churning will create a more complex and harmonious final product. Plus, by effectively soaking the raisins for a good couple of hours, this will prevent them from turning into rock-hard icicles once they hit the freezer.

The following morning (don’t worry, there’s no shame in admitting you wanted to sneak a scoop for breakfast!) freeze mixture in an ice cream machine based on the manufacturer’s instructions. For a soft-serve consistency, serve immediately after freezing. For a firmer consistency more like standard ice cream, pack into an airtight container and let chill in the freezer for at least 4 hours.

Makes About 1 Quart

Printable Recipe


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When You Feel Like a Nut

One sip of almond milk, so many years ago, was all it took to convert me to a believer; I haven’t looked back to soy ever since. Smoother, creamier, and without the distinctive bean-y undertones soy is apt to impart, the choice for both baking and drinking was clear. The biggest downside to the switch was in nutrition; quite simply, no nut can compete with legumes on the protein front. Finally, the gap is beginning to close, thanks to another brilliant innovation by So Delicious. Almond Plus almond milk has the best of both worlds, and doesn’t taste like a compromise in the least bit.

Perfectly smooth, this silky elixir has a velvety thickness that goes down easily, whether it’s topping cold cereal or drank straight from the carton. Either the Original or Vanilla flavors are irresistible as stand-alone drinks, and I’m not often inclined to down a plain glass of “milk.” Unsweetened blends seamlessly into savory dishes, and has become a fast favorite for creamy sauces, such as the classic alfredo. Perfectly suited for baking and dessert making as well, it’s quickly become my go-to “milk” for making ice cream. Luckily, for those lacking the patience or equipment, So Delicious has you covered with a brand new line of almond milk ice creams all their own.

Diving first into the basics, the Chocolate and Vanilla make a dazzling first impression. Unlike their other recent creation, coconut milk ice cream, the base is a silent player here, allowing the star ingredients to shine in their respective pints. Soft and easy to scoop straight from the freezer, the chocolate does err a bit more on the sweet side, but I can see it having huge appeal with children especially. Impressively complex in flavor, it’s much more than mere cocoa; such richness belies a truly modest nutrition panel. Vanilla actually tastes like vanilla, and not just an anonymous “plain” option. In fact, it tastes more like homemade ice cream than anything I’ve tried out of a commercially packed cardboard pint, which is about the highest compliment I can bestow.

Even with such high expectations, it only gets better from there.  Cherry Amaretto is not one I would pick up on my own accord, but one taste forced me to change my tune, because I would definitely buy it from here on out. Cherry-flavored desserts often rub me the wrong way, with artificial flavors carrying most of the weight in  a truly unnatural, over-concentrated sort of way. Such a sin is not one committed here, as the chunks of real cherry are impossible to miss. A light cherry essence is found throughout, accented by the barest hint of amaretto flavor, which rounds out the dessert nicely.  Those big chunks of sweet cherries and delightfully chewy, rather than icy, like so many poorly planned fruit additions. A sophisticated yet still playful combination, it’s clearly designed for a more mature audience, by would undoubtedly be enjoyed by the younger set as well.

Butter Pecan stole my heart with just its name. More than merely butter-y, it’s in fact butterscotch-y, with deep caramel notes mingling seamlessly with the floral vanilla flavor. Tons of sizable pecan pieces add a satisfying crunch, and assert themselves properly to justify the name. A subtle hit of salt serves to intensify this complex ice cream, accentuating all of its best features. For the next Thanksgiving dinner, I’m highly tempted to simply pack this ice cream into a flaky crust and call it pecan pie!

Picking a favorite flavor out of this incredible selection is almost as difficult as picking a favorite child, but I can’t deny that the Mocha Almond Fudge would undoubtedly rank very high on my list. More than mere coffee and cocoa, there’s a whole lot going on in each spoonful. A gooey fudge ripple marbles throughout the pint, adding a blast of chocolate decadence every now and then, like built-in hot fudge sauce. Huge, plentiful chunks of fresh and lightly roasted almonds keep things exciting, although the smooth coffee backdrop would hardly be dull all by itself. I have a feeling that even coffee-haters may love this ice cream- It’s just that good.

Many other of So Delicious’ classic ice cream flavors will also be available in almond milk format, and let’s not forget about the novelty treats, too. Naturally, I wolfed down the whole box of Mocha Almond Fudge Bars in record time, but the Vanilla Bars were not long for this world, either. Something about that crisp, fast-melting chocolate coating makes this already killer ice cream even more irresistible. Biting into that frozen cloak of cocoa, it yields with a satisfying snap, revealing the contrasting creaminess within. It’s the kind of addictive treat I can’t keep on hand regularly if I hope to maintain a diet that includes edibles other than ice cream.

Though I was terribly spoiled by a sneak-peek shipment of these items, most should already be available in specialty markets such as Whole Foods across the US by now. When I’m ready to give the ice cream maker a much deserved break, I know just where to turn for delicious frozen desserts. To share the almond love a bit, So Delicious provided 2 freebie coupons for any of their products, so that means that two lucky readers will get to pick out something sweet, on the house! Just leave a comment that includes a valid email address, and tell me what your favorite flavor of ice cream is. The giveaway will close to new entries on Friday (the 13th!) at midnight, EST. Check back in this space to see the winners.

UPDATE: As chosen by the random number generator, the winners are…

#17, Roopa!

and

#31, Allie!

Congrats, and to everyone else, don’t go far- I’ve got another giveaway coming up very soon…


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Leftovers

The dust is finally beginning to settle after the final grueling round of edits for Vegan a la Mode, and I can breathe more easily once again. It may actually be done. Such a crazy thought, to consider that my third cookbook is on it’s way, possibly being printed as we speak. It sure didn’t happen overnight though; like most of my grand concepts, this one has been churning for a couple years now, before I even knew I wanted to do a book devoted solely to frozen treats. The gentle hum of the ice cream maker was my siren song, and I couldn’t stop dreaming up creamy concoctions even if I tried. It was a natural segue to turn those recipes into a book, where they could all live happily together. But like any process that drags on through months and months, evolving with the changing seasons and weathering different patterns of inspiration, there had to be some difficult cuts to make at the end of the line. As per usual, I had too many ideas, too many words, and not nearly enough pages to stretch my writerly legs.

Perfectly tasty ice creams had to be set aside to make the book work as a whole, and this Maple Nut Royale was one of them. Sandwiched between a maple-pecan number and a handful of other peanut-based confections, it simply made sense to pare back. It took the news with grace, but I could tell it was quite disappointed it wouldn’t see the pages of a published book after all. Leftover but still perfectly good, this creamy, nutty ice cream seemed like the perfect little teaser to share here instead. One of the earlier recipes I churned up, circa 2009, the photo may not be my best work, but I like to think that the deliciousness still shows all the same.

Maple-Nut Royale Ice Cream

3/4 Cup Creamy Peanut Butter
2/3 Cup Maple Syrup
2 Cups Plain Non-Dairy Milk*
2 Tablespoons Cornstarch
1/2 Teaspoon Salt
1/4 Teaspoon Almond Extract
1/4 Cup Finely Chopped Toasted Pecans

*Almond milk is recommended to further the nutty theme, but any sort of non-dairy beverage, other than rice milk, will do.

Combine all of the ingredients, except for the pecans, in a medium saucepan until smooth. You can bring things together more easily in a blender, but it should smooth out with a sturdy whisk and just a bit of elbow grease, too. Set the saucepan over medium heat on the stove, and continue to whisk gently, scraping the bottom and sides as you go, to prevent the mixture from sticking and burning.

Cook until the liquid comes to a boil and has thickened significantly; bubbles should break slowly but regularly on the surface. Turn off the heat, and let cool to room temperature before chilling thoroughly in the fridge. Allow at least 2 – 3 hours for the mixture to come down to a cooler temperature.

Once chilled, churn in your ice cream maker according to the manufacturer’s instructions. In the final 5 minutes of churning, add in the chopped pecans, and allow the moving paddle to incorporate them into the soft ice cream. Transfer to an air-tight container, and stash in the freezer for at least 3 hours to further harden before scooping and serving.

Makes About 1 Quart

Printable Recipe


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Blissfully Delicious

For such a highly-regarded and lauded brand, you’d think it would be a snap to launch new flavors to an existing, successful line of products, to have them gobbled up by an eagerly waiting and hungry fan base. Well, at least half of that statement is true… Coconut Bliss ice creams have always been an easy sell, boasting organic, fair trade, and generally wholesome ingredients, but finding those frozen pints can be another matter entirely. Just as four exciting new flavors were scheduled to launch, disaster struck, and a coconut shortage meant that there wasn’t much Bliss to go around. After waiting for nearly a year and only being able to secure one of those new offerings, I decided to focus on the existing, available flavors instead of only those latest additions. Surely, there was still plenty of delicious ice cream to discover beyond those freshest flavors! Especially considering my latest cookbook venture, it seemed only fair that I get a good taste of the commercially available competition, after all.

Caramel Ginger Cookie, the one new ice cream offering I managed to get my hands on, promises great things even with a merely casual glance. An abundance of cookie pieces are swirled into each easily scooped spoonful, with a thin ribbon of caramel not far behind. Though the base is unmistakably coconut flavored, the addition was not unwelcome here, adding depth and complexity to the light vanilla essence. Rather than providing a crunch, the cookie pieces had softened to an almost cake-like consistency through their trip to the deep freeze, but the rich molasses flavor and gentle warming spices still brought a delightful contrast to the ice cream overall. If only that gooey stripe of caramel was slightly darker, tasting just slightly more burnt, it would be practically perfect.

Failing to find the Mocha Maca Crunch I so desperately craved, I turned instead to another favorite combination, found in the Mint Chip Galactica. Tiny shards of delicate chocolate flakes are strewn throughout the snowy white pint, looking for all the world like a negative photo of a galaxy of chocolate stars, instantly explaining the creative title. Cool, refreshing mint flavor carries this ice cream, tasting like fresh mint leaves without veering into more grassy notes or toothpaste territory. Bright and curiously light considering the rich coconut base, it strikes me as the perfect snack to beat the heat on a summer’s day. The chocolate stracciatella is key to the success of this ice cream, lending a subtle bitter edge that makes the combination all the more satisfying. Sweetened just enough to balance out the pint, it’s like my childhood mint chocolate chip, but all grown up.

Finally, I needed a full-fledged chocolate experience, so I dove into the Chocolate Hazelnut Fudge ice cream with abandon. Sweetened once again with a light hand, this is a strong, slightly bitter chocolate offering for mature palates. Not exactly a full-bodied, rounded chocolate flavor but a really intense cocoa instead, it still covers up the coconut flavor more thoroughly than the previous two pints, making it a more attractive option to those not so crazy about coconuts. Small pieces of hazelnut are hidden within, adding good crunch but seeming to lack in that deep, toasted flavor I craved. However, hands down, the fudge swirl makes this flavor worth a second scoop, adding a delightful gooey texture, and an extra punch of flavor every now and then. Perhaps it’s not one for the kids, but who says you would want to part with even a spoonful in the first place?

Far richer than most vegan ice creams found in the mainstream marketplace, tasting Coconut Bliss for the first time is like discovering super-premium ice cream when you’re accustomed to bulk economy quarts. Though notably pricier than many other options out there, a smaller scoop is likely sufficient to satisfy even the most voracious sweet tooth, so it all evens out with careful portioning. That is, if you can resist the strong temptation to indulge in just a bit more Bliss.


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We All Scream…

…For National Ice Cream Month! Did you know that since 1984, thanks to Ronald Reagan, July has been officially designated as National Ice Cream Month? Clearly there’s no better time than the present to share my latest VegNews magazine article, found in the fresh July/August issue, which just so happens to be a feature on vegan ice cream recipes that go way beyond just chocolate and vanilla. Craving a decadent frozen dessert to keep the summer heat at bay? Imagine Hot Chocolate Ice Cream, with a rich dark chocolate base littered throughout with bouncy vegan marshmallows, or Raspberry-Mint Truffle Ice Cream, a refreshing combination of fresh berries and herbs, with whole semi-sweet chocolate truffles to amp up the indulgence-factor. Don’t forget what might actually be the easiest ice cream ever churned up, the Purple Cow Ice Cream.

Inspired by the traditional soda shop float made with grape soda and vanilla ice cream, I like to play a bit of role reversal and switch it up by creating a grape ice cream, with only two ingredients (three if you count salt.) Serve in a tall glass with thoroughly chilled cream soda for the full complement of tastes and textures.

Purple Cow Ice Cream

1 3/4 Cups Plain Non-Dairy Milk
3/4 Cup (1/2 of a 12-Ounce Can) Frozen 100% Concord Grape Juice Concentrate, Thawed
Pinch Salt

This is the best ice cream for beginners, as it literally could not be any easier to prepare. Just whisk everything together thoroughly in a medium-sized bowl until homogeneous, and chill for at least 30 minutes. Churn in your ice cream maker according to the manufacturer’s instructions, and transfer to an air-tight container before stashing in the freezer. Let rest in the freezer for at least 3 hours before serving, until solid enough to scoop.

Catch the rest of the recipes mentioned above in VegNews magazine, and don’t forget, this is just another sweet sample spoonful of what’s to come in my forthcoming ice cream cookbook!

Printable Recipe


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WholeSoy Story

Plagued by a bad reputation and image issues for years, it’s safe to say that soy yogurt has finally moved out of the dark corner of specialty health food store and into mainstream markets. Once viewed as a sad substitute, more akin to radioactive sludge than cultured dairy products, this basic staple has come a long way in a very short time. Particularly thanks to WholeSoy & Co., dairy-intolerant folk all across the country have reason to be thankful come lunchtime, snack time, and even dessert. Organic and certified vegan, they have their priorities straight about what this creamy concoction should be, unlike some manufacturers who think it’s okay to use milk-based cultures.

WholeSoy’s myriad flavor choices have been proudly displayed even in my most rinky-dink local grocery store for years now, but something new is coming to shake things up a bit… Key lime and unsweetened plain options. I could hardly believe my luck when they offered to send me a sneak peek of each!

Thrilled to add a new taste to my lunch routine, I went straight for the container of key lime yogurt first. Happy to discover a mellow, warm shade of yellow beneath the lid and not artificial, florescent green, things certainly looked promising. Accustomed to highly sugared, pudding-like renditions, I was surprised at first to be met with such a tart, acidic flavor. Intense but in a good, “wake you up” sort of way, the lime flavor was very much present, bright and punchy, but still well balanced by just the right level of sweetness. The thick, rich mouth feel was almost like custard, and mercifully never approached the line of gummy or slimy. Once available nationwide, I know this flavor will be making more appearances in my meals!

Unexciting as it may sound, the unsweetened plain soygurt was actually the one I was most anxious to get my hands on. Surprisingly few options for such a simple variety exist, and this blank canvas can open the door to all sorts of cooking and baking applications, from sweet to savory and all things in between. Without the vaguest hint of sweetness and a very tangy finish, it has almost a cheesy flavor. Thoroughly drained and pressed, I can easily see it becoming a delicious farmer’s cheese type of spread! I couldn’t wait long enough to find out, but after two days sitting in cheesecloth, it did thicken up nicely to create…

Frozen yogurt. Blood orange frozen yogurt, to be precise. I must have caught the ice cream bug again because all of a sudden, I just can’t stop churning! The snow may be falling heavily, but I still can’t control those rabid cravings. With a few more gorgeous blood oranges languishing in the fridge, I felt compelled to do something special with them, and this easily fit the bill. Bold and tangy, the citrus sings a pitch-perfect harmony with the yogurt base. Crunchy shards of caramelized peel add in bursts of intense orange flavor, accompanied by deep, burnt sugar notes to round it all out. This recipe takes a bit more patience than your standard frozen dessert, but it is absolutely worth the wait.

Blood Orange Frozen Yogurt

1 24-Ounce Container Unsweetened Plain Soy Yogurt

2 Blood Oranges
1/2 Cup Granulated Sugar
1/2 Cup Water

3/4 Cup Light Agave Nectar
2 Tablespoons Grand Marnier, Limoncello, or Vodka
1/2 Teaspoon Vanilla

First things first, line a strainer with two layers of cheesecloth, place over a large bowl to catch the drips, and pour all of the soy yogurt in. Cover the top with another sheet of cheesecloth, and place the plastic yogurt container lid on top of that. Use a can of beans or tomatoes (anything you’ve got) as a weight by putting it squarely on top of the plastic lid. The lid is there to disperse the weight a bit, and prevent yogurt from squeezing out around the sides of the can. Let sit in a cool place (but not the fridge) for approximately 48 hours, until 1/2 cup of “whey” has drained out.

Meanwhile, take your oranges and remove the peel in long, thin strips. Cut away as much pith as possible, and reserve the oranges’ flesh for later. Place the peels in a small sauce pan and add water to cover. Bring it to a boil, turn off the heat, and thoroughly drain away the liquid. Cover again with fresh water, and repeat this process for a total of 3 times. This will help to remove excess bitterness.

Next, add in the the sugar and 1/2 cup of water, turn on the heat to medium, and bring it to a boil. Once the sugar has dissolved, reduce the heat slightly so that it’s stays at a gentle but energetic simmer. Swirl the pan every few minutes, until the sugar begins to take on a golden amber color. At the point that the mixture is fully golden brown and caramelized, quickly pour everything out on a silpat or piece of parchment paper, and do you best to separate the peels. Let cool completely before breaking into small shards. Save them in an air-tight container to prevent the sugar from melting or softening.

With both of the most difficult elements ready to go, transfer the drained yogurt into your blender or food processor, along with the agave, alcohol of choice, and vanilla. Trim away any remaining white pith from the reserved orange flesh, remove pips if you spot any, and toss the whole oranges in as well. Blend thoroughly, stopping to scrape down the sides of the bowl as needed, until completely combined and perfectly smooth. Be patient, and don’t worry if the mixture becomes rather warm in the process.

Chill thoroughly for at least 2 hours before churning in your ice cream maker according to the manufacturer’s instructions. As you transfer the soft, fresh frozen yogurt into an air-tight container, fold in your caramelized orange peel shards. Stash the containers in your freezer for at least 4 hours before scooping and serving. The peels will eventually soften over time, so this is best served within a week, though it can certainly be stored longer.

Printable Recipe

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