We arrived at my parents’ house in the south of France at about 11am on Saturday morning. After an overnight flight back from the US on Thursday night with minimal sleep, a full day in the office on Friday and a 2.30am wake up call on Saturday, it’s fair to say that I was more than a little exhausted. For the first couple of days, almost every time I sat down, I fell asleep.
As so often happens when you’re working away from home, the last couple of weeks has veered between long and crazy hour in the office and moments when it almost feels like you’re on holiday. In the evenings after work, we would sit outside the Cuban restaurant down the street from our hotel, eating yuca fries and drinking mojitos. I spent a lazy weekend in the city, meeting new friends and and eating ice lollies on the high line. I did so much shopping that I was forced to put some of the overspill in one of my colleague’s suitcases (oh, the perks of seniority).
I also managed to fit quite an extraordinary amount of ice cream eating into my time in New York.
I don’t tend to make ice cream very often at home even though it’s relatively easy to make by hand; you just have to remember to break up your ice cream mixture with a fork at regular intervals until you have something suitable rich and creamy.
I’ve been playing around with various recipes for frozen yoghurt for a while now and this version is my favourite by far, albeit it’s not actually made with yoghurt but with its non-fermented cousin, fromage frais. Despite the fact that fromage frais isn’t particularly high in fat, it has a certain decadence to it and a more pronounced flavour than plain yoghurt. The sweetness of brown sugar is less aggressive than honey or maple syrup and it seems to round out the flavour of the fromage frais. I think a scoop would work perfectly alongside a slice of something rich and chocolate-y but it’s also a joy to eat on its own, maybe with a scattering of berries or nuts as shown above.
You can, of course, use plain yoghurt here but if you can find it, I really recommend trying it with fromage frais. It seems so much richer and has much more of a tang about it; the closest yoghurt I've found is probably goat yoghurt but it's still not quite the same. You can buy proper french plain fromage frais (ie no sugar, no fruit, no flavourings) through Ocado if you're in the UK.
- 720g (28 oz) plain fromage frais
- 120g (2/3 cup) soft brown sugar
- A pinch of salt
- Strawberries, flaked almonds and basil, for serving
- In a large bowl, mix together the fromage frais, brown sugar and salt, stirring until all the sugar has dissolved. Pour the mixture into a shallow, freezer-proof container and place in the freezer.
- After about an hour, remove the container from the freezer and mash it up with a fork, breaking up all the crystals. Continue to do this every couple of hours for 6 - 8 hours.
- Remove from the fridge about 20 minutes before serving to allow the frozen fromage frais to soften. Serve with strawberries, almonds and basil or whatever you like.
Inspired by Ashley's honey sweetened frozen yogurt