Kimberlys Guide to Ice Cream: Part 0.5 - Frozen Yogurt

Today's plan: Frozen Yogurt. For extra-simple, there's Vanilla
If that is what you want, blend about 3 cups (750g) of plain yogurt (whole-milk is best, as we may discuss sometime), 200g (or 1 cup) of sugar, a teaspoon of vanilla extract and 1/4 tsp of coarse kosher salt (or a pinch of table salt). And by blend I mean stir together in a bowl until the sugar is dissolved. Then chill for an hour, and into the churn! With the yogurt, that is. (The spoons should wait until the yogurt is frozen.)
The possibilities are endless and pretty straightforward - add different sweeteners or syrups to the yogurt, blend in your favorite fruits, a teaspoon of a extract, maybe a tablespoon of vodka or something with more flavor. I've tried making avocado frozen yogurt, sour cherry, honey, apricot, mango, strawberry, vanilla, who knows what else. Somewhere I have a list that I sporadically remember to update. Which means it is always behind, and I probably forgot half. This is what happens when you don't write things down. Which is funny, because we actually try to keep a list of what ice cream is in the freezer. Otherwise we forget that too.

Mango is fun. And  lets you do fun things. It tastes good with hot sauces or a little balsamic vinegar and pepper. Or in a pint jar, with a spoon. (Feel free to test out, and submit, other ideas) This recipe I can also take a little more credit for, I sort of dumped it all together when a mango-fond friend visited, after I had promised him such a treat, not really considering that I didn't actually have a recipe, or had ever tried making it before, so I made it up as I went along. It seemed like a good idea at the time, and what can really go wrong with a combination of mango and yogurt? This may be part one in an ongoing attempts at mango frozen yogurt, so if you have any ideas or suggestions, let me know!

Apricot Frozen Yogurt.

Mango Frozen Yogurt:
Blend in a food processor or blender until smooth:
500g (about 2-3 cups) of peeled and cubed mango, I used frozen mango chunks
500g (about two cups) whole milk yogurt
200g (1 cup) sugar
1/4 tsp kosher salt (or a pinch of table salt)
3 tbsp lime juice, or juice of one lime
2 tbsp Vodka (optional)
a drop or two of orange blossom water (optional)

Chill thoroughly. If you are using frozen mango chunks, give it 15-30 minutes anyway, or until the sugar has completely dissolved.
Freeze in your ice cream maker as according to the directions of the manufacturer. Drizzle with hot sauce, balsamic vinegar and a bit of black pepper, or as previously mentioned, just spoon it as is.

As a side note, if your blender is not particularly strong and you are using frozen mango chunks, it's usually easier to put the yogurt in the blender before the mango, otherwise the poor thing gets so frozen it doesn't really do anything, leaving you to poke the whole mess with a spatula until enough yogurt reaches the bottom. Also helpful for smoothies.


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