Or, getting some use out of your ice-cream maker.
I actually use my ice-cream maker a lot. Which is because not long after I bought it, I read an article in the paper that claimed ice-cream makers were the most likely kitchen appliance to be bought and used once. I don't like that statistic.
It's extremely hot in Britain now. I came back home from my last trip planning to bake all kinds of goodies for the blog, and all my plans have been scuppered by the beautiful sunshine. So I thought I'd spend the week making frozen desserts and trying to encourage you, my wonderful readers, to do something about the terrible claim made by the writer of that fateful newspaper article.
The ice-cream maker that I use is this Magimix Le Glacier, and let me tell you, I love it. I got it years ago, when we had another crazily hot Summer and we had just moved back to Cardiff. We didn't really have two pennies to rub together so I don't know what I was thinking buying something like an ice-cream maker on a whim, but I did, and we spent the whole Summer eating cones filled with flavours of ice-cream you could never buy in shops.
The most successful flavour of that first year, and probably the one I make most often, is not really an ice-cream; it's frozen yogurt. But Greek yogurt, so you still get all the calories - I'd hate to miss out. And it's my favourite flavour - mango (yes, again!).
Today's ice-cream is another one of those ideas that I feel guilty about posting - like the bizcocho, the sprinkles, the kulfi and the spoons, it is so simple that anybody could do it, and it takes about three seconds to make. But surely that should go in its favour?
Mango Frozen Yogurt
You will need:
- The amount of yogurt and mango purée (which I buy in a tin from my local Indian store, and usually keep leftovers in my fridge - if you can't find it, whizz up some fresh mango, or a tin of slices) used will depend on your machine's capacity. Mine takes about 700ml, so I use about 450ml yogurt and make up the rest of the volume with fruit purée. You can vary it - more yogurt gives a creamier texture.
- Mix the two ingredients together well; pour into your ice-cream maker.
- Churn for 20 minutes or so, until the ice-cream is frozen.