Blackberry Honey Frozen Yogurt

After last week's ice cream maker success (see the recipe for Chocolate Ice Cream), we decided to give it another shot.  I'd seen a recipe for Blackberry Frozen Yogurt this week that I wanted to try a variation of.  Blackberries are great, but I decided to add a honey twist to it.  This frozen yogurt is sweet, smooth and tangy...and only has 3 ingredients.

Ingredients
3 cups blackberries
1 14 ounce Eagle Brand Sweetened Condensed Milk
3 6 ounce Chobani Greek Yogurts (honey flavor)
1 Tablespoon honey (optional)

Directions

Wash the three cups of blackberries.  Puree in a food processor or blender until smooth.

Strain blackberries with a fine strainer to remove all seeds.  Spoon a cup or so into strainer at a time and press liquid through with a spoon into a separate bowl.

Pour smooth blackberry puree into a large bowl.  Throw seeds away.

Mix in Sweetened Condensed Milk and then Honey Greek Yogurt.  Stir til smooth.  If you wish to add the additional tablespoon of honey, do so now.

Refrigerate for 1 hour.  The cold ice cream mixture will freeze better in the ice cream maker.

After mixture has chilled for about an hour, pour into your ice cream maker and let spin for 45 minutes according to manufacture's instructions.

At this point you can either eat it right away or put it in the freezer to harden a little more.  Since it was mid-afternoon, we chose the freezer so we could save the treat for dessert.

Enjoy with a few leftover blackberries!

Homemade Chocolate Ice Cream

I love making homemade ice cream.  So much so, that I'd have to say my ice cream maker is prooobably one of my favorite small kitchen appliances.  What I don't love so much is having to keep heavy cream, whipping cream, half and half - or any other variation of milk - in my fridge, when I know half of it will surely go bad before I get a chance to use it.  Last night I decided to try my hand at coming up with an ice cream recipe made with stuff that's always in my cabinets.  I also didn't want to use egg yolks or sugar if possible.

I was thinking about making banana ice cream, but made the mistake of asking husband what kind of ice cream he wanted.  He (of course) said chocolate, so chocolate it was!  (poor me)  :)

Here's what we had to work with - skim milk, evaporated milk, sweetened condensed milk, Nesquik, and milk chocolate chips.  It turned out quite nicely!

Ingredients

1.5 cups Skim Milk
1 cup Evaporated Milk
1 14 ounce can Eagle Brand Sweetened Condensed Milk
5 Tablespoons Nesquik
1 cup milk chocolate chips (melted)

Directions

Pour skim and evaporated milk into a large bowl.  Whisk in Nesquik and then the Eagle Brand milk.

Melt chocolate chips in a small pot over low heat til just melted.  Whisk melted chocolate into the milk mixture.  The chocolate won't mix in smoothly - you'll have tiny (delicious) slivers of chocolate floating in your ice cream mix.

Pour the mixture into your ice cream maker and freeze according to manufacturer directions.  I let mine spin for about 50 minutes.

I always love to watch the ice cream expand.  After it churns away for awhile, put it in a Tupperware container and freeze overnight (or for 6-8 hours).

Travis and I always love to eat some of the ice cream before it lives in the freezer overnight - it's about the texture of a frosty...and SO good!

This ice cream turned out really well!  I especially loved the tiny pieces of milk chocolate throughout.  It reminded me a lot of when I was a kid and we would go to Goodberry's in Garner, NC.  We only went a few times a year, when we were heading into Raleigh for a play or movie.  I always loved getting the mint chip "Concretes", which had tiny bits of chocolate all the way through.  So good...and this is so similar!

What's your favorite homemade ice cream recipe?