I decided this Thanksgiving will not be traditional. Why serve turkey, for example, when I live just a block or so from excellent Peking duck? Why serve green bean casserole when I can serve garlicky Romano beans with rosemary, every ingredient of which will be grown or produced within 100 miles of here? Why serve pumpkin pie when I can serve pumpkin ice cream?
I sent an email to my parents, who will be introducing themselves to my new California life, warning them of the impending non-traditional meal. “Since I’m doing the Peking duck, I’m likely to do some other twists on old favorites,” I said. “If there’s something you definitely want in its traditional format, let me know and I’ll be sure to include it in the grand scheme.”
The answer back from the Eastern Time Zone? The only request is no sweet potatoes with candied marshmallows on top. Well, OK, ‘cause I wasn’t planning on that particular dish, anyway.
But this past weekend, an experiment with the ice cream maker led me down a different path than I had planned. Armed with some Straus Family Creamery Maple Yogurt and some Straus Family Creamery milk, I decided to try a batch of maple frozen yogurt. And then, at the last minute, I decided I would throw in a touch of Macallan 12-year single malt Scotch, just for the heck of it. After all, everything’s better with a little single malt, right?
The combination, as it turned out, is amazing. Tart and tangy, with just enough sweetness to qualify as dessert, and a little kick at the end to remind you that this frozen yogurt is not for the kids’ table.
As a result, pie is back on the Thanksgiving menu: either pumpkin or pecan, either of which will go nicely with my new discovery.
2 c. nonfat maple yogurt
1 c. whole milk
1/4 c. sugar
1 1/2 Tbsp. single malt Scotch
- Combine the yogurt, milk and sugar in a food processor until the sugar is dissolved (approximately 1 minute). You can also do this using a stand or hand mixer in a bowl, or, probably, in a blender.
- Add mixture to freezer bowl of ice cream maker and freeze per manufacturer’s instructions (I froze it for approximately 25 minutes using my Cuisinart ice cream maker).
- Add the Scotch to the mixture while the ice cream maker is running and freeze for an additional five minutes.
- You can either serve this immediately or transfer it to a container and freeze it for an additional two hours before serving.