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16
FROZEN YOGURTS
HONEY-ALMOND FROZEN YOGURT
Makes about 5 cups (ten ½-cup servings)
2 cups heavy cream
¼ cup honey
¼ cup granulated sugar
pinch sea or kosher salt
2 cups vanilla whole-milk yogurt
1½ teaspoons pure almond extract
½ cup sliced almonds
1. In a small to medium saucepan, combine the cream, honey,
sugar and salt. Bring to a slight simmer, whisking occasionally
to combine ingredients. Cool to room temperature.
2. In a medium mixing bowl, whisk the yogurt and almond extract
together until combined. Slowly whisk in the cooled cream/
honey mixture and continue to whisk until combined. Cover and
refrigerate at least 2 hours, or overnight. Whisk mixture again
before pouring into the ice cream maker.
3. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 minutes. About 5 minutes before the mixture is
done churning, add the sliced almonds through the mix-in
opening. Allow to mix thoroughly. The frozen yogurt will have a
soft, creamy texture. Serve or store in airtight container in
freezer.
Nutritional information per serving (based on ½ cup):
Calories 282 (65% from fat) • carb. 22g • pro. 3g • fat 20g • sat. fat 14g
• chol. 71mg • sod. 56mg • calc. 78mg • fiber 1g
PUMPKIN FROZEN YOGURT
Getting tired of the same old pumpkin desserts? Serve this to your
guests with some fresh ginger bread and whipped cream.
Makes about 5 cups (ten ½-cup servings)
1 cup heavy cream
1 can (15 ounces) pumpkin purée (about 1¼ cups)
1¹∕
³
cups packed light brown sugar
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
pinch sea or kosher salt
2 cups plain, whole-milk yogurt (you can substitute vanilla
yogurt, but then reduce the vanilla extract to 1 teaspoon)
1½ teaspoons pure vanilla extract
1. In a small to medium saucepan, combine all ingredients, except
for the yogurt and vanilla. Bring to a slight simmer, whisking
occasionally to combine ingredients. Cool to room temperature.
2. In a medium mixing bowl, whisk the yogurt and vanilla together
until combined. Slowly whisk in the cooled cream/pumpkin
mixture and continue to whisk until combined. Cover and
refrigerate at least 2 hours, or overnight. Whisk mixture again
before pouring into the ice cream maker.
3. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the ice cream paddle. Turn
unit on, set Timer and press Start. Let mix until thickened, about
40 to 50 minutes. The frozen yogurt will have a soft, creamy
texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 242 (36% from fat) • carb. 37g • pro. 2g • fat 10g • sat. fat 8g
• chol. 39mg • sod. 50mg • calc. 81mg • fiber 2g
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