As a couple who shares a common love of food, my husband and I spend a fair amount of time searching for new-to-us restaurants, sharing articles about interesting recipes, and ogling cool kitchen tools. However, we don’t own a tremendous amount of small appliances. We have the basics, plus a few fun items, such as a commercial strength blender. Recently, we added a small appliance that has to be our new favorite tool: an ice cream maker.
Every time we had seen a tv chef make a frozen dish, we had debated whether or not we should purchase an ice cream maker. It seemed that the amount of space taken and the cost wouldn’t validate the amount of usage. However, we continued to see different homemade ice creams and continued to envision the ice creams we could make. So, we decided to purchase an ice cream maker.
Having owned this appliance for several months, I am pleased to report that it was a good purchase. Of course, like any new toy, it was used more frequently during its first month, but it definitely has not been stored in the back of a closet gathering dust since then. This past Sunday was one of those ice cream machine occasions. After a lazy afternoon of cooking, a little bit of work, and relaxing, I decided to put some ripe bananas to good use in the form of frozen yogurt. The result was a frozen treat which had a nice bite from the Greek yogurt that combined well with the sweetness of the sugar and bananas. The texture was slightly chunky, but it could be made smoother with the use of a blender or food processor, if preferred.
One win for us in small appliance purchasing for the kitchen; I wonder what will be next. . .
Banana Frozen Yogurt
3 ripe bananas
1/2 cup whole milk
1/2 cup sugar
1 cup plain Greek yogurt*
Peel bananas and mash with a fork or potato masher in a medium-sized bowl. Combine milk and sugar, stirring until the sugar dissolves. Combine bananas, milk mixture, and yogurt in a large bowl. Stir until thoroughly combined. Pour into ice cream machine, and follow directions in your owner’s manual. (My yogurt took approximately 20 minutes to reach soft-serve consistency.)
*If you don’t like Greek yogurt, you could use a plain or vanilla yogurt. However, Greek yogurt has a creamier texture, so you may need to adjust the amount of milk.