I’ve been experimenting with this to find a combination that is straight-forward without any odd ingredients and has minimal sugar. So, here’s the latest but its still under development.
I like to use greek yogurt, or yogurt cheese, where much of the water is drained off. It just seems like it would to be less icy without this excess moisture, but it definitely has more tang … which I think I like. I’ve also started using regular yogurt, rather than low-fat, for the same reason. My higher priority is to find a way to reduce or eliminate the sugar (why do we need to add so much sugar to fruit?).
I also don’t know much about the science of making frozen yogurt and so my experimentation is rather random, based on what I’d like to work. The results have always been luscious, just having fun trying to make it my own.
Great Good Food
yogurt, (2) 32 ounces regular plain (results in 3 cups drained)
blueberries, 2-3 cups fresh
sugar, 3/4 cup (seems too sweet) (tried 3 tablespoons honey)
lemon, 3-4 tablespoons juice
salt, 1/8-1/4 teaspoon
cinnamon, 1/8 teaspoon ground (or vanilla extract, 1+ teaspoon)
vodka, 3-6 tablespoons
blueberries, 1 cup fresh
greek yogurt (one day before)
Strain the yogurt in a towel lined strainer set over a bowl. I place a dinner plate over the top of the strainer and place it in the refrigerator overnight.
In a food processor combine the blueberries (3 cups), sugar, lemon, salt, cinnamon (or vanilla), and vodka for a couple minutes to dissolve the sugar. (The vodka helps prevent it from freezing solid in your freezer. Combine berries with the yogurt in a bowl. Cover and refrigerate for an hour.
Follow the instructions for your ice cream freezer.
Serve immediately, or transfer to a freezer-proof container. Serve with a sprinkling of fresh blueberries.
- Cuisinart Ice Cream Maker got good reviews when I bought mine.
- The recipe can easily be cut in half.
- maybe a mint garnish