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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 occas ionally
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 c ream/
honey mixture and continue to whisk until combined. Cover a nd
refrigerate at least 2 hours, or overnight. Whis k 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 thic kened,
about 40 to 50 minutes. About 5 minutes before the mixtur e is
done churning, add the sliced almonds through the m ix-in
opening. Allow to mix thoroughly. The frozen yogurt will have a
soft, creamy texture. Serve or store in air tight container in
freez er.
Nutritional information per serving (based on ½ cup):
Calories 282 (65% from fat) • carb. 22g • p ro. 3g • fat 20g • sat. fat 14g
• chol. 71mg • sod. 56mg • c alc. 78mg • fibe r 1g
PUMPKIN FROZEN YOGURT
Getting tired of the same old pumpkin desse rts? Serve this to your
guests with some fresh ginger bread and whipp ed 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 s ubstitute vanill a
yogurt, but then re duce the vanilla ex tract 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. Coo l 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. Whis k mixture again
before pouring into the ice cream maker.
3. Pour the mixture into the mixing bowl of the Cuisinart® Ic e
Cream and Gelato Maker fitted with the ice cream paddle. Turn
unit on, set Timer and press Start. Let mi x until thickened, about
40 to 50 minutes. The frozen yogurt will have a soft, creamy
texture. Serve or store in airtight containe r in freezer.
Nutritional information per serving (based on ½ cup):
Calories 242 (36% from fat) • carb. 37g • pro. 2g • fat 10g • sat. fa t 8g
• chol. 39mg • sod. 50 mg • calc. 81mg • fibe r 2g