Hey dudes!
I am Hilah, and today on Hilah Cooking we are making maple iccceeee creeaam!
Or frooozen yogurt because it's healthy, at least I think so, and it's Tuesday, and I
love youooooooo.
Okay, in case you missed my awesome song, we're making maple frozen yogurt, so I got
a care package a few months ago from Randy and MaryLou up in Vermont and they sent me
two half gallon jugs of maple syrup.
So this is my first recipe that I am gonna show y'all using maple syrup.
So in this bowl I've got two cups of fat-free Greek yogurt and Greek yogurt is much, much
thicker than regular yogurt as you can see here, and that's what's gonna to allow us
to only use, only use half a cup of heavy cream in our ice cream/frozen yogurt stuff,
so it's gonna still have a really nice creamy consistency but without like being super-duper
unhealthy.
So, we'll get that in there, maple syrup goes in.
Okay, and so the maple syrup is the only sweetener in here, so that's cool.
It's sweetened naturally with the blood of trees, and then I've got some rum here.
I am gonna add just a tablespoon of this, and what this does, any kind of alcohol here
is gonna prevent your ice cream, or your frozen yogurt or whatever from like freezing up too
too hard, so it kind of keeps it soft enough to scoop, and then we want to add a little
bit of vanilla, a little bit less, about a teaspoon.
Instead of rum you could use bourbon or an orange liqueur would probably be really good
too, or you could just leave it out and not worry about it and have a little bit, maybe
more crystalline frozen yogurt.
So we just want to combine this together until it's nice and smooth.
It smells awesome already.
I would totally just eat this.
That wouldn't really be much of a recipe, but oh, dude.
Okay, great!
This is all smooth.
Now I am just gonna cover this with some plastic wrap and put it in the freezer for at least
an hour.
You can do it like a couple of days ahead of the time, but you want to make sure that
your mixture is super-duper cold before you go puttin' it in your ice cream maker, so
see you later.
See you later.
While our frozen yogurt mix chills, we are gonna make some maple toasted pecans to mix
in.
This is of course optional.
Walnuts would also be good too, but I just, you know, I like an ice cream with a little
bit of something in it, a little bit of crunch.
So I've just got some very coarsely chopped pecans here.
I am gonna put them over, oh, probably a medium heat, but I am gonna use a high heat because
that's one of my flaws.
I cook everything over way too high of heat and then I burn half the shit I make.
Just kidding, it's not quite that bad, but anyway, yeah, we're just gonna let these get
toasty.
Smell them.
Smell them and look at them until they get a little golden and it smells like toasted
nuts in your nose.
We are making maple ice creeaaaam or frozen yo-gurt.
I am going to grate over it now a little bit of fresh nutmeg.
If you don't want to use this, you can use some cinnamon, but just a little.
Don't microplane your fingers off.
Yum!
So stir this around.
You can get that nutmeg a little bit toasty too.
Toasty tooo.
All right, I am in weird mood today.
So good, yeah, I don't know if you can really tell, but these are starting to get toasted.
I am gonna to turn the heat down to low now, and I am gonna add a little bit of maple syrup,
maybe just like, oooh, that' pan's hot!
Just about a tablespoon or so or a little more.
Stir this around.
Okay, so it almost immediately the liquid cooks off and then you're left with these
really shiny, little nuts, and then I am gonna add just a tiny bit of salt.
If you have a coarse salt, that would be good because it adds a little bit of texture, maybe
a tiny bit more, just a little pinch.
All right, so once their dry like this.
I am just gonna turn off the heat, and we will spread them out evenly on a plate so
they can cool off, and we'll catch you back in a flash.
So our frozen yogurt base is very, very chilled.
It's thickened up a little bit.
I am going to put it into my freezer, my ice cream container, and this is one like I have
to keep this in the freezer for like eight hours.
I just keep it in there all the time, but that's where it lives, but if you have one
that like automatically chills like electronically then let it run for like five or ten minutes
before you put your ice cream mix in and that's going to just make sure that it freezes quickly.
Got all that in there.
Then I put my little mixing paddle thingamabobber.
I am gonna let it get started, and then I am gonna put in half of my pecans while it's
moving and that's gonna help it kind of distribute them.
It's kind of loud and annoying, sorry, hold on.
All right, our ice cream is ready, I just turned it off.
So you can see how wonderfully thick it is.
Awesome, yay!
So I am gonna eat this, but then I am gonna pack the rest of this ice cream into just
like an airtight container and put it in the freezer and you can keep it up to like three
or four days before it kind of gets a little too hard I think, and that will make it firm
up a little bit too.
Right now, it's a little bit softer than a soft serve which is good for eatin'.
Topped with a little bit more of my nuts, creamy nuts.
Let's see how this is.
Mmmmmm!
You guys!
It's homemade ice cream!
And it's sweetened all naturally with maple syrup, but that yogurt gives it a really nice
tartness, crunchy nuts, with maple syrup in there, the nutmeg, the vanilla, it's really,
really good guys.
I hope you try this.
If you have any questions, leave a comment below, and I will get to it as soon as I can
and let me know like I grew up, when I grew up we had one of those hand-cranked ice cream
things.
Did you ever make ice cream when you were a kid?
Was it fun?
Did you like it?
What's your favorite ice cream flavor?
Let's have a conversation.
All right, thanks for watching.
See you later!
Bye!