The past few weeks I’ve been busy working on a site redesign. While I advised on style, feel, and overall look, L spent countless hours diving into code, testing out css, and resolving design problems that seemed unresolvable. It’s been weeks of anticipation, butterflies, let-downs, stress, excitement, and, more swear words than I’d like to admit. It started when I hired the lovely and talented Kristen Hedges to design a new logo for me. In the beginning, I only ever planned to put the fancy new logo into my old site and call it a day. But when I put her beautiful artwork up onto my site, it only seemed to highlight how dated my old site looked. Being the perfectionist that I am, that spurred an impromptu site design and we’ve been working non-stop ever since. And though I’ll continue to make adjustments and tweaks, I’m feeling pretty good about where things are at right now. (Whaddaya think?)
For those of you who write blogs, you know how much behind-the scenes work goes into putting up a single post. For me, it takes almost a full-day’s worth of work (and that doesn’t include recipe testing, which could take days and sometimes weeks of time). It’s a labour of love, but it can certainly take over life at times. So today I bring you simplicity with this 3 ingredient Maple Vanilla Frozen Yogurt. I took the best quality yogurt that I could find (this is my absolute favourite) and stirred in maple syrup and aromatic vanilla bean seeds, which yielded a beautifully speckled, fragrant, and sweetly tart yogurt. For how incredibly fresh and satisfying it is, you would think that more work went into preparing it. As the weather begins to warm up, I urge you to make this treat. If you ever equated vanilla with the word “boring”, your mind will forever be changed.
- 3 cups full-fat plain yogurt (4%) *I love [url href=”http://www.saugeencountrydairy.com/yogurt.html” target=”_blank”]this local yogurt[/url] and everything that they stand for
- 1/2 cup maple syrup (or more or less to suit your taste) *Remember that the sweetness factor is reduced as things freeze
- 1 whole vanilla bean, halved and seeds scraped out *See [url href=”http://www.thekitchn.com/how-to-use-a-whole-vanilla-bean-cooking-lessons-from-the-kitchn-181511″ target=”_blank”]this[/url] for helpful tips
- Mix the yogurt with the vanilla bean seeds and the desired amount of maple syrup until incorporated. [url href=”http://www.thekitchn.com/how-to-use-a-whole-vanilla-bean-cooking-lessons-from-the-kitchn-181511″ target=”_blank”]You can use the vanilla pod for other things[/url].
- Refrigerate to ensure the yogurt is cold. Depending on when you first took it out, this could take 30 minutes to a few hours.
- Pour into an ice cream maker and freeze according to the manufacturer’s directions. If you don’t have an ice cream maker, you can try [url href=”http://www.davidlebovitz.com/2007/07/making-ice-crea-1/” target=”_blank”]this method[/url].
- I think this frozen yogurt is served best as soon as it comes out of the ice cream maker. At this point, it’s smooth and very few ice crystals have formed. But, if you decide to freeze it for awhile before serving, remember to give it time to thaw a little (to scoopable consistency) before dishing it out.