Since liberating myself from the confines of only baking recipes printed before 1980, I’m finally able to start to share with my lovely readers some of my most favorite recipes. I started making this fro-yo when we lived in New York and since then I’ve made it dozens of times for cooking classes and to satisfy the (many) cravings of Collin Murray. As a little side note, these photos were taken in NYC which is why  if you are reading this in Canada, you might not recognize the labels on the ingredients…

This fro-yo is a really quick, delicious and healthy dessert — one of those, “how can something so simple, be so good” recipes. Though you can use any fat content of Greek Yogurt, know that the lower the fat content, the harder the fro-yo will freeze in the freezer — this is simply because lower fat dairy items have more water in them and water freezes harder then fat.

Vanilla Frozen Yogurt (adapted from The Perfect Scoop by David Lebovitz)

Makes about 3 cups

3 cups Greek yogurt, any fat percentage

¾ cup granulated sugar

1 teaspoon vanilla extract or paste

In a medium-size bowl, stir together all ingredients. Place in the fridge for at least an hour to allow all the sugar to dissolve into the yogurt. Freeze in an ice cream maker according to the manufacturer’s directions. Enjoy.


I found The Gasparilla Cookbook at a used bookstore in New York and I instantly fell in love with it. The cookbook focuses on recipes from the west coast of Florida and really is exactly why I love old cookbooks, especially old cookbooks from local women’s organizations. Inside the (slightly smelly) pages are oodles and bunches of recipes using local ingredients, in this case oranges, lemons, kumquats, limes, grapefruit, and mangoes…

Like other ice cream recipes from vintage cookbooks, this recipe did need a lot of re-interpretation. I’ve yet to find out what a refrigerator container is but it certainly gets a lot of mentions — my thought is, wouldn’t ice cream refuse to freeze in the fridge? Whatever the case may be, using my modern ice cream maker made quick work of this delicious and tropical ice cream, no refrigerator tray required here.

I know that a lot of people are stumped by how to cut a mango. They have that darn awkward pit in the middle and it’s hard to figure out how to get in there. My advice for being free of mango-cutting-related-stress is a bit of a cop-out: buy a mango pitter. If this idea doesn’t light your fire, fear not. What I do is peel the mango and then cut the sides off to try and get as much fruit off the pit as possible. I use a paring knife to dig out bits of the pit if needed.

If you like your ice cream to have little bit of fruit suspended in it, my suggestion is to not fully puree the mangoes but leave them a little chunky. Either way, this recipe is creamy, fruity, tangy, and totally scrumptious on a hot summer day.

Mango Ice Cream (adapted from The Gasaprilla Cookbook)

Makes about 1 ½ quarts

2 mangoes

Pinch of salt

½ cup sugar

2 tablespoons freshly squeezed lemon juice (about one lemon)

2 teaspoons unflavoured gelatin

2 tablespoons cold water

¼ cup boiling water

1 cup heavy cream

Peel, pit and coarsely chop the flesh of two mangoes. Place in the bowl of a food processor or blender and process till fairly smooth. To the puree, add the salt, sugar and citrus juice, stir to combine.

In a small bowl, soften or “bloom” the gelatin in cold water. Once the gelatin is firm to the touch, pour the bowling water over it and stir to dissolve. Add the gelatin to the mango mixture and refrigerate till cold (If the mixture feels cold to the touch already, simply go on the next step).

Stir the heavy cream into the mango-gelatin mixture till thoroughly combined. Place in the frozen bowl of an ice cream maker and freeze according to the manufacturer’s directions.

If you prefer a soft-serve consistency, serve ice cream immediately after churning. For a firmer consistency, freeze the mixture for 30 minutes to one hour before serving.

Summer and ice cream go together better then peanut butter and jelly so I figured it was about time that I made y’all some especially since I taught a cooking class on ice cream last week — I had it on the brain. So when I found a wee cookbooklet on refrigerator desserts from 1970, I figured it was fate…and time to freeze my ice cream bucket. And Oh my land, can I just tell you that making ice cream in the 1970′s was quite the process. Some recipes I’ve found for ice cream give all the instructions for freezing with salt, others call for refrigerator trays; all this to say, there is much need for adaptation when experimenting with vintage ice cream recipes.

This recipe is for Philadelphia-style ice cream which is simply ice cream without eggs. This style is my preference simply because it is so gosh darn easy and tastes light, creamy and oh-so-tasty. Basically, so long as your ice cream bucket has been frozen for a minimum of 12 hours, and your ingredients are super cold when you start mixing, you can have freshly made ice cream in less than 30 minutes. The perfect summer treat just got easier my friends.

Vanilla Ice Cream (adapted from 150 Luscious Refrigerator Desserts)

Makes about 1 ½ quarts

1 ½ cups heavy cream

1 ½ cups milk, any percent will do

½ cup sweetened condensed milk

1 teaspoon vanilla extract

Pinch of salt

Ensure that the bucket of your ice cream maker has been frozen for a minimum of 12 hours.

In a large bowl, combine cream, milk, sweetened condensed milk, vanilla and salt. Whisk to combine.

Pour into an ice cream maker and churn according to the manufacturer’s directions until soft serve consistency is achieved. Serve immediately or transfer to a freezer-safe container and freeze for a further hour to achieve a firmer ice cream. Enjoy!