I had some left over chocolate sauce from a cake I made. The sauce was supposed to be the filling but I used it as a frosting. It's a custard based sauce and the recipe can be found in the Black & White cake in Dorie Greenspan's Baking: From my Home To Yours. I'll post the recipe tonight.
I cut up some fresh strawberries, sprinkled them with the tiniest bit of sugar and stirred them for a bit and than left them in the fridge with plastic wrap for about an hour to let the juices come out. I also made fresh whipped cream when we got over to the house... so simple: heavy whipping cream and a bit of powdered sugar!
Source: The Perfect Scoop by David Lebovitz
Vanilla Frozen Yogurt
- 3 cups (720g) strained yogurt (see below) or Greek-style yogurt (I used full fat vanilla yogurt)
- 3/4 cup (150g) sugar
- 1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart. I was able to pack this into the empty yogurt carton I had.