Cuisinart ICE-100 Instruction And Recipe Booklet page 21

FROZEN YOGURTS
HONEY-ALMOND FROZEN YOGURT
A marriage of tangy and sweet is found in this creamy frozen yogurt. An addition
of fresh raspberries when serving turns it into a showstopping dessert.
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 whole-milk vanilla 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 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
fitted with the ice cream paddle. Turn unit on, set Timer, and press Start/Stop.
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
Getting tired of the same old pumpkin desserts? Serve this to your guests with
Makes about 5 cups (ten ½-cup servings)
1
1
1¹∕ ³
1½
1
¼
2
1½
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 until combined. Cover and
refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring
into the ice cream maker.
Frozen Dessert Maker 3. Pour the mixture into the mixing bowl of the Cuisinart
®
fitted with the ice cream paddle. Turn unit on, set Timer, and press Start/Stop.
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.
21
PUMPKIN FROZEN YOGURT
some fresh gingerbread and whipped cream.
cup heavy cream
can (15 ounces) pumpkin purée (about 1¼ cups)
cups packed light brown sugar
teaspoons ground cinnamon
teaspoon ground ginger
teaspoon ground nutmeg
Pinch sea or kosher salt
cups plain or vanilla whole-milk yogurt
teaspoons pure vanilla extract
(reduce to 1 teaspoon if using vanilla yogurt)
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
® Frozen Dessert Maker