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Journal

Embodied Rituals for Skin + Soul

Birthday Mint Chip Frozen Yogurt

Katie Gordon

I've been wanting an ice cream maker for a LONG time.  This year, as I live/sweat through my first New England summer, I dropped a not-so-subtle hint via text to my mom that I "need" one for my birthday.  I figured she'd get the word out to the rest of the family.  By some birthday miracle, aka my wonderful grandmother, I opened my door to find a giant box on my front step labeled "Frozen Cookie Dough."  Puzzled, I tore open the box to discover not 10 lbs. of cookie dough, but the ice cream maker I had for so long been hoping. As fate would have it, Heidi posted this recipe that she got from Sara at Sprouted Kitchen on my birthday.  I took it as a sign from the universe.  This is NOT your average low-fat, overly-sweetened-with-fake-sugar frozen yogurt, nor is it vegan (recipe forthcoming).  Instead, it's full of creamy, minty, dark chocolate-y goodness with just the right amount of tart.  If you don't have an ice cream maker, I know David Leibovitz talks about making ice cream without one, so you may want to check that out.  I would have posted pictures, but in my excitement over the finished product, I forgot.

Fresh Mint Chip Frozen Yogurt

1 c. fresh mint leaves 1 c. heavy cream 1/2 c. plus 2 Tbsp. brown rice syrup 1/2 tsp. peppermint extract 2 c. whole milk greek yogurt 2 oz. good quality dark chocolate, chopped

Chop the mint leaves and put them in a small saucepan with the cream.  Over medium heat, bring the cream-mint mixture to a simmer, pressing the leaves to release the oils.  When it comes to a simmer, add the brown rice syrup, stir to fully combine, turn off the heat, and let the mixture steep for about 30 min.

Pour the cream mixture through a fine-mesh sieve into a large bowl, add the peppermint extract and yogurt, and whisk to combine.  Then cover the mixture and put it in the fridge for at least 30 minutes and up to overnight.

Following the manufacturer's instructions, churn the yogurt.  When it's finished, stir in the chocolate.*  Serve immediately, or transfer to a container and store in the freezer.  Let's be honest though, there probably won't be any left to store.

*Side note: I added the chocolate when I mixed in the yogurt because I suck at reading through the whole recipe and following directions.  It turned out just fine.