Figgy Frozen Yogurt√

This sounds just saw awful ... an ocean from its actual divine deliciousness. Imagine a creamy, sweet, smooth ice cream shot through with tiny seeds crunching delightfully in the background. Calling it Fig Ice Cream doesn't make it sound much better and since I made it with yogurt not cream 'n' eggs I can't really call it ice cream.

This week the temperatures soared into the high 90s (feels like the high 100s because of the 100% humidity). We are in the midst of a remodel and half our house is in storage plus we are living out of two rooms. The a/c is off for a month and while we are thankful for a couple of window a/c units they are just about keeping us cool enough. When I get desperately hot I stand in front of the freezer with the door open. It's delicious for 10 seconds or so, or until the eco-police in my head start yelling at me to shut the bloody door.

To ease my guilt (and to get closer to the cold stuff) I decided to root around amongst the tupperwares to see whether there was anything vaguely interesting and came across a big tub of fig puree, an overflow from a huge pot I cooked up and pureed last year after a successful farmer's market foray.

I defrosted it and for every 2 cups of puree I added 1 cup of whole yoghurt and about 1/2 cup of simple syrup (1 cup of sugar + 1 cup of water heated until the sugar dissolves). Figs are so sweet they don't need much extra sugar. Of course, those with sweet teeths can add more sugar to taste and those who want a creamier ice cream can add more yoghurt (or cream). I used Brown Cow yogurt and carefully included all the cream from the top.

Randi and Corky dropped in and we turned the fans on and stuffed our faces with ice cream until we felt cool enough to take the dogs for a walk.