Two things pushed me: the strawberry balsamic ice cream I had in San Francisco last week was so delectable, and then I happened to get a copy of David Lebovitz's "The Perfect Scoop." It's been praised twice by Sam over at Becks & Posh (here and here). No figs at Safeway, but some pretty good-looking strawberries, cheap. If you don't have "The Perfect Scoop," David Lebovitz has posted the recipe here.
(I'll check Whole
I was going to make ice cream, but the simplicity of the frozen yoghurt recipe appealed to me. Strawberries, sugar, yoghurt, lemon juice, and vodka or kirsch. The alcohol is optional, but a little splash of it helps keep the yoghurt from freezing too hard. I had no kirsch on hand, but vodka? Of course!
If I'm wrong, let me know.
Trying to take this shot while balancing the camera on top of the yoghurt container (plus all the times I've had to brace the camera on something in low light for long exposures) has pushed me over the edge from "I should get a tripod" to "I'm going to the camera store today." I want a Gorillapod, so if the store doesn't have it, I'll order one from Amazon.
Then the strawberries go in the blender with the yoghurt and lemon juice. But I was thinking, OK, lemon's acidic, balsamic vinegar is acidic. Why not fig balsamic? So in that went. Into my classic Waring blender, bought for $5 at a rummage sale 20 years ago. Not bad!
Then out came another gadget courtesy of Mom: the Donvier ice cream maker. Thanks, Mom! No salt, no ice, no electricity, no kidding.
It really is magic. You pour your ice cream mix in, turn the paddle a few times, then again every few minutes. Voilà, frozen treat.
Next post: the money shot.
P.S. But for the sake of completeness after the fact, I'll post it here, too. Turned out great! Had to use raspberries with mint leaves for garnish since I forgot to save out a strawberry. I think I would use a little more balsamic next time, too. I used a melon baller to scoop and served in a champagne glass. This is super-delicious!