Frozen yogurts & sherbets
Frozen yogurts & sherbets
Honey–poppy seed frozen yogurt
Lightly tangy yogurt, floral honey, and crunchy poppy seeds combine in this easy-to-prepare frozen treat. A touch of heavy cream lends richness to the frozen yogurt base, while grated lemon zest and a pinch of salt help these somewhat subtle flavors shine.
3 cups plain whole-milk yogurt
1 cup heavy cream
3⁄4 cup wildflower or clover honey
Grated zest of 1 lemon
1 tablespoon poppy seeds
Pinch salt
MAKES ABOUT 1 QUART
In a bowl, whisk together the yogurt, cream, honey, lemon zest, poppy seeds, and salt until smooth. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.
Pour the cold yogurt mixture into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the frozen yogurt into a freezersafe container and place parchment or waxed paper directly on the surface.
Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Frozen yogurt–topped grilled fruit
For a midsummer treat, serve this frozen yogurt with grilled stone fruits, such as nectarines, plums, or cherries. Grill halved, pitted fruit over medium-high heat for 3–4 minutes per side, or until the fruit is
nicely marked by the grill but is not dried out. Place a few pieces of the grilled fruit in each serving bowl, drizzle with honey, and top with some of the frozen yogurt.
Banana-maple frozen yogurt
Using bananas in frozen treats is delicious, yet can be somewhat tricky—you must work quickly so that the fruit doesn’t turn brown. Here, maple syrup acts as a sweetener while lending its unique
flavor to the fruity frozen yogurt. For extra maple flavor, drizzle servings with additional syrup.
2 firm but ripe bananas (about 1 pound total weight), peeled
2 cups Greek-style plain whole-milk yogurt
1 cup maple syrup, preferably grade A
1⁄2 cup heavy cream
2 teaspoons fresh lemon juice
Pinch salt
MAKES ABOUT 1 QUART
In a blender or food processor, combine the bananas, yogurt, maple syrup, cream, lemon juice, and salt. Blend until very smooth. Pour the bananayogurt mixture into a bowl.
Nest the bowl with the yogurt mixture in an ice bath (page 103) and stir occasionally until very cold, about 20 minutes. It is important to chill the mixture well to prevent discoloration.
Pour the cold yogurt mixture into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the frozen yogurt into a freezersafe container and place parchment or waxed paper directly on the surface.
Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Banana frozen yogurt sundae
For a quick treat with all the flavors of a banana split, top this frozen yogurt with Hot Fudge Sauce, Vanilla Whipped Cream , and a cherry.
Vanilla frozen yogurt with summer berry swirl
4 cups plain whole-milk yogurt
2 ⁄3 cup plus 2 tablespoons sugar
1⁄4 cup light corn syrup
2 tablespoons vanilla extract
Pinch salt
1⁄2 cup raspberries
1⁄2 cup blueberries
1⁄2 cup blackberries
1 teaspoon fresh lemon juice
MAKES ABOUT 11⁄ 2 QUARTS
High-quality yogurt enhanced with just the right amount of sweetener and pure vanilla extract provides the base for this summery delight. Here, instead of spooning berries on top, the berries are crushed and then swirled into the yogurt to spread their fruity flavor throughout.
In a bowl, whisk together the yogurt, the 2 ⁄ 3 cup sugar, corn syrup, vanilla, and salt. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.
In another bowl, combine the raspberries, blueberries, blackberries, lemon juice, and the remaining 2 tablespoons sugar. With a fork, lightly crush the berries until they release some of their juices. Cover the mixture and refrigerate until ready to use.
Pour the cold yogurt mixture into an ice cream maker and churn according to the manufacturer’s instructions. As soon as the frozen yogurt has finished churning, spoon half of it into a freezer-safe container. Top with dollops of the reserved berry mixture, using about half of it, and stir gently in a figure-eight motion to swirl the mixture into the yogurt . Repeat to swirl together the remaining frozen yogurt and berrry mixture. Place parchment or waxed paper directly on the surface.
Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Frozen yogurt–granola parfaits
A perfect dessert for a weekend brunch, layer this frozen yogurt with your favorite granola in a tall, narrow glasses. The parfaits can be assembled up to 4 hours ahead of time, covered, and kept in the freezer. Top with whipped cream and fresh berries just before serving.
Honey–poppy seed frozen yogurt
Lightly tangy yogurt, floral honey, and crunchy poppy seeds combine in this easy-to-prepare frozen treat. A touch of heavy cream lends richness to the frozen yogurt base, while grated lemon zest and a pinch of salt help these somewhat subtle flavors shine.
3 cups plain whole-milk yogurt
1 cup heavy cream
3⁄4 cup wildflower or clover honey
Grated zest of 1 lemon
1 tablespoon poppy seeds
Pinch salt
MAKES ABOUT 1 QUART
In a bowl, whisk together the yogurt, cream, honey, lemon zest, poppy seeds, and salt until smooth. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.
Pour the cold yogurt mixture into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the frozen yogurt into a freezersafe container and place parchment or waxed paper directly on the surface.
Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Frozen yogurt–topped grilled fruit
For a midsummer treat, serve this frozen yogurt with grilled stone fruits, such as nectarines, plums, or cherries. Grill halved, pitted fruit over medium-high heat for 3–4 minutes per side, or until the fruit is
nicely marked by the grill but is not dried out. Place a few pieces of the grilled fruit in each serving bowl, drizzle with honey, and top with some of the frozen yogurt.
Banana-maple frozen yogurt
Using bananas in frozen treats is delicious, yet can be somewhat tricky—you must work quickly so that the fruit doesn’t turn brown. Here, maple syrup acts as a sweetener while lending its unique
flavor to the fruity frozen yogurt. For extra maple flavor, drizzle servings with additional syrup.
2 firm but ripe bananas (about 1 pound total weight), peeled
2 cups Greek-style plain whole-milk yogurt
1 cup maple syrup, preferably grade A
1⁄2 cup heavy cream
2 teaspoons fresh lemon juice
Pinch salt
MAKES ABOUT 1 QUART
In a blender or food processor, combine the bananas, yogurt, maple syrup, cream, lemon juice, and salt. Blend until very smooth. Pour the bananayogurt mixture into a bowl.
Nest the bowl with the yogurt mixture in an ice bath (page 103) and stir occasionally until very cold, about 20 minutes. It is important to chill the mixture well to prevent discoloration.
Pour the cold yogurt mixture into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the frozen yogurt into a freezersafe container and place parchment or waxed paper directly on the surface.
Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Banana frozen yogurt sundae
For a quick treat with all the flavors of a banana split, top this frozen yogurt with Hot Fudge Sauce, Vanilla Whipped Cream , and a cherry.
Vanilla frozen yogurt with summer berry swirl
4 cups plain whole-milk yogurt
2 ⁄3 cup plus 2 tablespoons sugar
1⁄4 cup light corn syrup
2 tablespoons vanilla extract
Pinch salt
1⁄2 cup raspberries
1⁄2 cup blueberries
1⁄2 cup blackberries
1 teaspoon fresh lemon juice
MAKES ABOUT 11⁄ 2 QUARTS
High-quality yogurt enhanced with just the right amount of sweetener and pure vanilla extract provides the base for this summery delight. Here, instead of spooning berries on top, the berries are crushed and then swirled into the yogurt to spread their fruity flavor throughout.
In a bowl, whisk together the yogurt, the 2 ⁄ 3 cup sugar, corn syrup, vanilla, and salt. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.
In another bowl, combine the raspberries, blueberries, blackberries, lemon juice, and the remaining 2 tablespoons sugar. With a fork, lightly crush the berries until they release some of their juices. Cover the mixture and refrigerate until ready to use.
Pour the cold yogurt mixture into an ice cream maker and churn according to the manufacturer’s instructions. As soon as the frozen yogurt has finished churning, spoon half of it into a freezer-safe container. Top with dollops of the reserved berry mixture, using about half of it, and stir gently in a figure-eight motion to swirl the mixture into the yogurt . Repeat to swirl together the remaining frozen yogurt and berrry mixture. Place parchment or waxed paper directly on the surface.
Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Frozen yogurt–granola parfaits
A perfect dessert for a weekend brunch, layer this frozen yogurt with your favorite granola in a tall, narrow glasses. The parfaits can be assembled up to 4 hours ahead of time, covered, and kept in the freezer. Top with whipped cream and fresh berries just before serving.
Frozen yogurts & sherbets
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
