ICE-70P1 User Manual

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Blueberry Frozen Yogurt

The tanginess of the yogurt comes through in this low-fat dessert.

Makes about 7 cups (fourteen ½-cup servings)

2 cups whole milk, plain Greek yogurt

½ cup granulated sugar

Pinch kosher salt

1 teaspoon pure vanilla extract

4 cups blueberries fresh or frozen (thawed)

1 teaspoon 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.

Nutritional information per serving (based on ½ cup):

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Honey-Almond Frozen Yogurt

The ﬂavors of this are like eating a bowl of Greek yogurt topped with honey.

Makes about 5 cups (ten ½-cup servings)

3 cups heavy cream

⁄3 cup honey

⁄3 cup granulated sugar

Pinch kosher salt

2 cups whole milk, plain Greek yogurt

1½ teaspoons pure almond extract

¾ cup sliced almonds

1. In a small to medium saucepan, combine the cream, honey, sugar

and salt. Bring to a 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. Press Ice Cream and then Start/Stop. Pour the mixture through the