When I was in highschool, I fell madly and passionately in love with a foreign exchange student.
In a bid to impress him, I decided to learn the names of all 50 American States off by heart. Which is what you do when you’re fourteen years old and trying to impress a sexy foreigner. Non?
I worked studiously everyday, reciting the names in alphabetical order.
Turns out, he was Canadian…
This frozen yoghurt is the bomb and so easy. If you don’t have an ice cream maker, just be sure to whisk it (preferably with an electric beater) every half hour or so, to prevent ice crystals forming. If you are using an ice cream maker, ensure it has chilled for the required length of time in the freezer and make sure your yoghurt mixture is ice-cold before churning.
Maple Frozen Yoghurt
adapted from Sassy Radish
makes 1 litre
500ml Greek yoghurt
250ml Sour cream
3/4 cup Maple Syrup
Mix all the ingredients together in a bowl. If you are using an ice-cream maker,refrigerate until chilled. I put my mixture in the fridge for an hour before moving it to the deep freeze to chill for a further hour. If the mixture is not chilled enough, it will not thicken properly in the ice cream maker. Churn in an ice cream maker according to the manufacturers instructions. Alternatively, transfer the mixture to a suitable container and freeze, whisking every half hour or so to prevent ice crystals forming. I used an ice-cream machine and found that the yoghurt needed a few more hours in the deep freeze to firm up for easier scooping. Serve drizzled with extra maple syrup.