I tried making cranberry ice cream as promised. First I strained yogurt to thicken it up a little. Mixed it with the cranberry sauce in the spinning ice cream machine with two teaspoons agave nector. The result is the beautiful pink ice cream. The walnuts in the sauce gave it a crunchy textural contrast, the agave just enough sweetness to perk up the tartness of the cranberries and the yogurt.
This will be a beautiful accompaniment to holiday dishes next winter.
hummus heaped with tomatoes and cucumbers
1 week ago