Ice cream! We are barely feeling spring here, but I am starting to get a taste for something cold and creamy. Ever since Sweet Paul’s special For Kids Issue came out, I’ve been thinking about trying out the recipe for Mint Chocolate Chip frozen yogurt. Making ice cream (or frozen yogurt) is super simple with the right equipment and would be a great kitchen activity for kids; we love our Cuisinart and keep a bowl in the freezer for when the mood strikes, but you could just as easily put an eager ice-cream fan to work with some rock salt and a hand-cranked machine.
We gathered the ingredients listed in the recipe (here): fresh mint, honey, sugar, chocolate chips, Greek yogurt, and buttermilk, and got to work.
I was a pretty picky kid and the only true Mint Chocolate Chip in my opinion was the version at Baskin-Robins, with its chocolate slivers (versus large chips). To replicate that, we used a cheese knife and chopped up a bar rather than using a bag of chocolate chips.
One thing that appealed to the adult in me was the use of Greek yogurt (as opposed to custard) for a base: the high protein content would be a nice balance to all the sugar. And when you make your own frozen yogurt, you have the option of adding food coloring–or not. There was recently an article in the New York Times quoting a study published in The Lancet noting that food coloring may increase hyperactivity in children prone to ADHD, so we opted for a green-free mint chip.
In the end, I’m not sure the picky Baskin-Robbins fan would approve of the white, yogurt-based version of her favorite flavor–but who knows? Everything changes when you have a hand in the process. For the Pinkberry-accustomed child of 2011, however, this would be delicious! In fact, I would take down the sugar and honey a bit and just add another cup of mint leaves in the next go-round. And there will be one.