ICE-21C User Manual

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Frozen Yogurts

Rich Vanilla Frozen Yogurt

While part-skim or fat-free yogurt can be substituted,

to get the real flavour and richness of this frozen yogurt

it is best to use the whole milk variety.

Makes about 5 cups ([1.25 L] ten ½-cup [125 ml] servings)

1½ tablespoons (25 ml) light corn syrup

1½ tablespoons (25 ml) honey

3 tablespoons (45 ml) water

2 vanilla beans, split and seeds scraped

5 cups (1.25 L) whole milk plain yogurt, strained

through a cheesecloth* for 2 to 4 hours

1 teaspoon (5 ml) pure vanilla extract

¾ cup (175 ml) granulated sugar

pinch salt

1. Put the corn syrup, honey, water and vanilla beans into

a medium saucepan. Over medium-low heat, bring

mixture to a boil, then simmer until reduced by about

half. Strain (discarding vanilla pods); reserve.

2. In a large mixing bowl, whisk the strained yogurt,

reserved honey/water/vanilla reduction, vanilla extract,

sugar and salt together. Whisk until the sugar has

dissolved. Cover and refrigerate 2 to 3 hours, or

overnight.

3. Turn on the Cuisinart® ice cream maker; pour the

mixture into the frozen freezer bowl and let mix until

thickened, about 15 to 20 minutes. The frozen yogurt

will have a soft, creamy texture. If a firmer consistency

is desired, transfer the frozen yogurt to an airtight

container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

* If you do not have a cheesecloth, you can use a couple

of layered paper towels.

Nutritional information per serving (based on ½ cup [125 ml]):

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Mango Frozen Yogurt

Be sure to use fresh, ripe mangoes.

The better the mango, the better the frozen yogurt.

Makes about 5 cups ([1.25 L] ten ½-cup [125 ml] servings)

5 cups (1.25 L) low-fat plain yogurt, strained through

a cheesecloth* for 2 to 4 hours

½ cup (125 ml) granulated sugar

2 mangoes, peeled, pitted and roughly chopped

(about ½ to 1-inch [1.25 cm to 2.5 cm] pieces)

1 teaspoon (5 ml) fresh lime juice, about ½ lime

1. In a large mixing bowl, whisk the strained yogurt and

sugar together; reserve.

2. Using a blender, purée the mangoes with the lime juice

and 1 cup (125 ml) of the yogurt mixture. Combine with

the remaining yogurt/sugar mixture. Cover and

refrigerate 1 to 2 hours, or overnight.