Friday, August 22, 2008
If you think Rome has a monopoly on the best frozen treats, wait until your taste-buds get acquainted with this heavenly match. Eating it feels like a little piece of Alaska in the middle of the Sahara. Mix in some caramelized peanuts and you have yin and yang all in one. The best part is how easily it comes together with no need on a hot day to sweat some more over the stove waiting for the custard stage. No, all this silky beauty needs is a bowl, a whisk and an ice-cream maker.
Green Tea Frozen Yogurt with Caramelized Peanuts (makes a quart)
This is an amazingly simple frozen dessert. The peanuts really enhance the experience. The tanginess of the yogurt plays off the earthiness of the tea.
For this recipe I combined and altered recipes from David Lebovitz's The Perfect Scoop.
For the Frozen Yogurt:
32oz (4 cups) of whole milk yogurt
4 teaspoon of matcha green tea powder
1 cup of sugar
Pour all the ingredients into a mixer. Mix well until combined and sugar is dissolved (3-5 minutes)
Transfer to the bowl of your ice cream maker and proceed according to the manufacturer's instructions. Transfer to a sealed container and store in the freezer.
For the Caramelized Peanuts:
1 cup of unsalted, not roasted peanuts (roasted peanuts will taste burnt...)
1/4 cup of agave nectar or pure maple syrup
1 tablespoon of brown sugar
1 teaspoon of coarse sea salt
Preheat oven to 350F. Mix all the ingredients for the topping in a bowl. Spread evenly on an oiled cookie sheet. Bake in the oven for about 20 minutes or until caramelized. Break peanuts apart when cool enough to handle.