It’s the peak of berry season and they are so abundant here right now. I am giving you fair warning that there will be a ton of berries popping up on the blog soon. I spent a large number of hours freezing berries, lots and lots of berries. First it was the crates full of raspberries, then the blueberries, and then 4 huge boxes of strawberries. You should have seen the pile of stems and waste after I washed and prepped them to freeze. It was insane.
The only berries left out are the blackberries but we figured out last year that no one actually sells those. They grow in everyone’s yards and neighborhoods and I guess the locals would never consider buying them when they are growing everywhere for free. They haven’t started ripening yet but that will be soon and I can’t wait to pick them.
Last year I picked thousands of berries over the summer because my neighbor at the time had a gorgeous berry garden and allowed us to share some of the abundance. I miss getting to pick fresh, it’s tedious but I love it. It’s cheaper than therapy. After all of those hours last year, I have a much greater appreciation for the value of the berries that we have been buying in crates.
Also, we have been on DEFCON 5 on the baby-watch meter all weekend and still are. Little Ryder is surprising us all and being stubborn about joining the world. I can’t wait to be an aunt!
So all of that is way off subject because I’m not even posting a recipe with berries today and Ryder can’t even have coffee, so, sorry. I have come back to the moment. Today is for the fro-yo, chocolate, and the Jo.
How would you like to get your Monday buzz from some creamy frozen yogurt, huh? Sounds pretty great to me. How about some white chocolate in the mix.
So I know white chocolate mocha isn’t a new flavor or anything but it’s fairly new to me. This recipe was inspired by Dutch Bros. coffee. My aunt got us hooked during out trip back to Idaho a few months ago. It’s the best coffee in the Northwest. She deserves a shout-out for introducing us to their white chocolate mocha. Thanks, Bobbie! (a nickname she received from me when I couldn’t say Rebecca as a baby). I didn’t even drink one, just a sip, and I still haven’t gotten the flavor out of my head. I’ve been dying to make this or something with that flavor ever since.
Small confession. I did not one, but three, photoshoots for this beautiful but not so photogenic frozen yogurt. I’ll grant that they were brief because of the whole frozen thing, but still, three! I thought I told someone after my last attempt at photographing melty, frozen ice cream or yogurt not to let me try it again for at least a year or until I am a pro at photography. I guess they forgot or I told them to shut up or something.
Whether or not this is easy to shoot pictures of or not is irrelevant because it’s amazing! Plus the making it part is easy. You have to try this. Just trust me, Monday needs some of this!
- 1 cup milk
- 1 cup greek yogurt
- 5 egg yolks
- 1 cup sugar
- 2 tablespoons instant coffee
- 1 teaspoon vanilla extract
- 200 grams (1 heaping cup) chopped white chocolate, separated
- Combine milk, yogurt, and white chocolate chunks in a medium saucepan and place over low heat. Heat until very warm (4-5 minutes) but don't boil. While that is warming, whisk egg yolks and sugar together until pale in color and smooth then stir in coffee. Remove milk mixture from heat and pour a little at a time, while whisking, into yolk mixture to temper.
- Return entire mixture to medium heat and stir gently until it reaches 170 degrees F (75 C) then remove from heat. Cool for about 5 minutes then stir in vanilla and pour into an airtight container. Chill for at least 4 hours in the fridge until completely cooled.
- Freeze in ice cream maker according to manufacturer's instructions. Once frozen, add remaining 1/2 cup white chocolate chunks and serve immediately or freeze until ready to serve.