“I’d much rather be a woman than a man. Women can cry, they can wear cute clothes, and they’re the first to be rescued off sinking ships”
Gilda Radner
Gilda Radner
This frozen dessert came out more beautifully than I thought it would. I have been meaning to post it for a bit, but something or the other kept cropping up. The hub sang praises with every spoonful, & no, not because he wanted another helping, but because he truly enjoyed the flavours. 
Frozen yogurt is a refreshing, tangy dessert that combines the flavors and textures of ice cream and sherbet. Frozen yogurt is a relative new-comer in the dessert market. The history of frozen desserts dates back thousands of years to Asia where water ices were first made. Although Roman literature describes how the Emperor Nero was treated to exotic fruit juices and wines chilled with mountain snow, it was not until the 13th century that Marco Polo introduced Asian water ices to Italy. The popularity of these frozen desserts spread throughout Europe and within a few centuries, European colonists introduced ice cream in the U.S. 
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Amy @ Familia Bencomo…my first blog girlfriend who I met over Serendipity & her contest just a year ago. She’s gotten busy so doesn’t blog much, but we catch up on facebook now & then.
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The Food Blogga gal, Susan, who amazes me with every post, but amazes me even more by reaching out to me from time to time with a mail to keep in touch. Susan…am lagging behind to. Have your mail in my things-to-do folder Susan.
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Purnima @ Fantasy Cookblog who is my special friend in Kuwait, generous with words & praise, who constantly makes so much off my blog. The good thing is that I get a picture & am email from her the instant she tries a recipe.
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Diva @ Sugarbar…a complete mad-hatter who always racing around with unbounded spirit; a sweetheart!
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My new friend Kilvy (Vasiliki Karyda) in Munich who has been cooking since she was 5. Following my blog, among many others, she’s now very inspired to begin her own blog, & I’m trying to lend her a hand.
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Meeta, whose was one of the first blogs I discovered, & was very charmed by her blog name What’s For Lunch Honey? Never has a lunch gone without that scream passing through my head ‘What’s for lunch honey?’
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Nic who I met at Cherrapeno last year & we hit it off instantly. That girl is talented, that girl is fun & that girl is generous beyond words.
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Dear dear Helene @ La Cuisine Helene who bought me a bag of chocolate chips on reading in a post sometime back that we don’t get chocolate chips here.
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Hanaa @ Hanaa’s Kitchen who is also another new blogpal. Thrilled to learn yesterday that our wedding anniv falls on the same day!!
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Nachiketa @ The Variable who can talk non-stop for hours, who has infectious levels of excietment & foodie enthusiasm.
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Val @ More Than Burnt Toast, Ivy @ Kopiaste, & Giz @ Equal Opportuniy Kitchen, the 3 superwomen, 3 amazing bloggers who are doing a wonderful job with Blogger Aid. A GREAT initiative!!
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Good ole Arundati @ Escapades who fun-lovingly takes all my nudges & banter, & has successfully been able to grow basil from the seeds I mailed her. So what if she killed them a couple of times…
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Arfi @ Homemades who lives in paradise & makes the most of it. She is brilliant with her camera, her foodie creations, & has a BIG heart too!
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Aran @ Canelle et Vanille, Helen @ Tartlette & Vera @ Baking Obsession…I know that each visit is going to be a virtual treat with unlimited eye candy unlimited, refreshing ideas & pictures to swoon over.
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…& so many many more great women. Happy IWD to all of you!!
Inspired by Meeta’s last Daring Bakers post of Saffron Coconut Ice-cream, I set off to make this. It was one that I just couldn’t shake off my mind. 
My recipe
Ingredients:
Hung yogurt (out of 1 1/4 ltrs of yogurt)
1 1/2 cups low fat cream
1 – 1 1/2 cups powdered sugar
A good pinch of safrom
1/2 cup of pistachio nuts, chopped
Saffron Caramel & pistachios for garnishing
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Take 1/4 cup of the cream, add the saffron to it, & microwave it for 30 seconds. Leave to cool & for the flavours to mature for at least 30 minutes.
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Beat the hung yogurt till smooth. It should be nice & thick, & hold peaks. Add the cream, the saffron cream, the sugar & beat well. Taste & adjust sweetness if required.
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Put into a freezer box & beat every hour to distribute the crystals. ( You lucky ones with ice-cream machines, just carry on to the last step…)
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After about 4-5 hours, when it’s beginning to get nice & thick, fold the chopped pistachios through & leave it to set for another 4-5 hours, preferably overnight.
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For the Saffron Caramel Sauce, I simmered some caramel from my jar in the fridge with a good pinch of saffron for 2-3 minutes. then I just left it to cool for about an hour for the flavours to steep.
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Remove the ice-cream to the fridge an hour before serving, drizzle with saffron caramel sauce, top with chopped pistachios & a few stands of saffron. ENJOY!!
