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Olive Oil-Thyme Gelato
A savoury treat, this fragrant gelato is perfect with a simple cookie on the side.
Makes about 4½ cups (1.125 L) [nine ½-cup (125 ml) servings]
1 cup (250 ml) heavy cream
3 cups (750 ml) whole milk, divided
2 sprigs fresh thyme
1 cup (250 ml) granulated sugar
2 tablespoons (30 ml) cornstarch
Pinch kosher salt
¾ cup (175 ml) extra virgin olive oil
1 tablespoon (15ml) liquid pectin
1. In a medium saucepan, combine the cream, 2 cups (500 ml) of the
milk, and the thyme. Set over medium/medium-low heat and bring to
a simmer. Remove from heat and allow thyme to steep in the cream/
milk mixture for about 30 minutes. After steeping, remove and
discard thyme and then return to the heat and bring back to a
simmer.
2. While cream/milk mixture is re-heating, put the remaining milk, sugar,
cornstarch and salt into a small-medium mixing bowl. Whisk to
combine. Slowly whisk in the olive oil.
3.
Once cream/milk mixture comes to its second simmer, add the milk/
sugar mixture and stir until fully combined. While still set over
medium/medium-low heat, continuously stir until mixture comes to a
strong simmer and thickens slightly, so it just coats the back of a
spoon (this will take no more than 20 minutes, depending on the stove
being used).
4. Remove pan from heat, stir in pectin, strain and cool to room
temperature. Cover and refrigerate at least 2 hours, or overnight.
Whisk mixture together again before pouring into the ice cream
maker.
5. Press Gelato and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. The
gelato will have a soft, creamy texture. If a firmer consistency is
desired, transfer the gelato to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 394 (69% from fat) • carb. 29g • pro. 3g • fat 31g • sat. fat 10g
• chol. 48mg • sod. 68mg • calc. 118mg • fiber 0g
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 4 cups (1 L) [eight ½-cup (125 ml) servings]
2 tablespoons (30 ml) light corn syrup
2 tablespoons (30 ml) honey
¼ cup (60 ml) water
1 vanilla bean, split and seeds scraped
4 cups (1 L) whole milk, plain Greek yogurt
1½ teaspoons (7 ml) pure vanilla extract
1¼ cups (300 ml) granulated sugar
Pinch kosher salt
1. Add the corn syrup, honey, water and scraped vanilla pod to a
medium saucepan. Bring mixture to a boil and then simmer until
reduced by half; cool and reserve.
2. In a large mixing bowl, whisk the yogurt, vanilla seeds, reserved honey-
vanilla reduction, vanilla extract, sugar and salt together. Whisk until
the sugar has dissolved. Cover and refrigerate for 2 to 3 hours, or
overnight.
3. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. 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.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 387 (27% from fat) • carb. 48g • pro. 5g • fat 12g • sat. fat 8g
• chol. 30mg • sod. 90mg • calc. 154mg • fiber 0g
Mango Frozen Yogurt
We use frozen mango to make this a quick, simple dessert,
but for a more intense flavour, use ripe, fresh mango.
Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]
2 cups (500 ml) whole milk, plain Greek yogurt
½ cup (125 ml) granulated sugar
4 cups (1 L) frozen mango pieces, thawed
1 teaspoon (5 ml) fresh lime juice
Pinch kosher salt
1. Put all of the ingredients into a Cuisinart® food processor. Purée
until completely smooth, stopping to scrape down the sides of the
bowl as needed. Strain mixture into a medium mixing bowl, cover
and refrigerate at least 2 hours, or overnight.
2. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. 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.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 130 (7% from fat) • carb. 27g • pro. 4g • fat 1g • sat. fat 1g
• chol. 5mg • sod. 65mg • calc. 182mg • fiber 2g
Chocolate Pretzel Frozen Yogurt
The combination of the chocolate and the salt from the pretzel
is a standout in this tangy and sweet dessert.
Makes about 6½ cups (1.625 L) [thirteen ½-cup (125 ml) servings]
4 cups (1 L) whole milk, plain Greek yogurt
¾ cup (175 ml) granulated sugar
1⁄3 cup (75 ml) cocoa powder, sifted
Pinch kosher salt
1 cup (250 ml) whole milk
½ teaspoon (125 ml) pure vanilla extract
1 cup (250 ml) chopped chocolate-or yogurt-covered pretzels
1. In a large mixing bowl, whisk together all ingredients except the
pretzels, until the dry ingredients have dissolved. Cover and
refrigerate at least 2 hours, or overnight.
2. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. When the
frozen yogurt is almost fully churned, gradually add the chopped
pretzels. Allow to mix thoroughly. The frozen yogurt will have a soft
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.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 254 (40% from fat) • carb. 32g • pro. 5g • fat 11g • sat. fat 7g
• chol. 21mg • sod. 183mg • calc. 131mg • fiber 0g
Blueberry Frozen Yogurt
The tanginess of the yogurt comes through in this low-fat dessert.
Makes about 7 cups (1.75 L) [fourteen ½-cup (125 ml) servings]
2 cups (500 ml) whole milk, plain Greek yogurt
½ cup (125 ml) granulated sugar
Pinch kosher salt
1 teaspoon (5 ml) pure vanilla extract
4 cups (1 L) blueberries fresh or frozen (thawed)
1 teaspoon (5 ml) fresh lemon juice
1. Put all ingredients into a Cuisinart® food processor. Purée until
completely smooth, stopping to scrape down the sides of the bowl
as needed. Strain into a large mixing bowl, cover and refrigerate at
least 2 hours, or overnight.
2. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. 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.
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