34 replies to this topic

[Darienne]

Perhaps frozen yogurt needs a separate topic for discussion. Found only two topics for 'Frozen yogurt/yoghurt...one of them from me...and wonder why? Perhaps it's not all that popular?

I made frozen yogurt this week using un-drained full-fat Liberte (Canadian) yogurt. Added sugar, a bit of corn syrup, a pinch of salt, some vanilla. That's all. Churned it in my Cuisinart. Plain.

It tasted very good. Even DH, who normally likes everything very rich and creamy, liked it.

The half & half component of my ice cream registers 960 calories plus 91 calories for 3 T of cornstarch, and the un-drained full-fat yogurt at 510. That's not even using heavy cream and/or without eggs.

But so far I've not found a lot of frozen yogurt recipes which appeal to me.

Is anyone out there making it regularly? And what flavors? What kind of results?

[SylviaLovegren]

I don't make frozen yoghurt, but I've been eating a lot of Astro full fat lately and my two favorite iterations are with grated lemon peel and lemon juice mixed in, with sugar, and with ripe Bartlett pears. I think both would make delicious frozen yoghurts. The pear, particularly, works really well with the tartness of the yoghurt.

[Darienne]

I don't make frozen yoghurt, but I've been eating a lot of Astro full fat lately and my two favorite iterations are with grated lemon peel and lemon juice mixed in, with sugar, and with ripe Bartlett pears. I think both would make delicious frozen yoghurts. The pear, particularly, works really well with the tartness of the yoghurt.

Sounds good. I love lemon and adore lime. Might try it with lime. Might have to go back to making my own yogurt even...

[Panaderia Canadiense]

Darienne, think of it this way: any flavour that compliments the sourness of fresh yogurt will go well with it - hence, most fruits are ideal. However, things that don't go well with the sour note of fresh yogurt (say, chocolate, or coffee bean), will taste horrid.

This said, there are nearly endless possibilites - if you're serving a very spicy dish, a cool heat-free curry frozen yogurt might be just the ticket (I've tried this myself, it's very tasty...)

[FrogPrincesse]

Darienne,

I rarely eat frozen yoghurt, but David Lebovitz's strawberry frozen yoghurt recipe from The Perfect Scoop is wonderful. It's also very simple. The flavor of the fruit is enhanced by macerating it with sugar (and kirsch) for a few hours before making the ice cream. I use greek yoghurt form Trader Joe's.

[Mark Muller]

I have made Alton Brown's lemon ginger frozen yogurt and very much liked the result. Of course, I have modified his recipe a bit - specifically, I leave out the crystallized ginger, as I don't care for their texture once they are frozen. I also use more fresh ginger than he does, but I juice it to avoid its texture. To juice ginger, I grate it with a box grater (or mince with the food processor if doing a lot), and place a few tablespoons at a time in a cloth and squeeze out as much liquid as possible.

This recipe introduced me to straining the yogurt, which I prefer for frozen yogurt. It makes for a richer result that tastes more like yogurt. I suppose it would not be necessary if using greek style yogurt, which is already strained to some degree.

[Darienne]

Darienne, think of it this way: any flavour that compliments the sourness of fresh yogurt will go well with it - hence, most fruits are ideal. However, things that don't go well with the sour note of fresh yogurt (say, chocolate, or coffee bean), will taste horrid.

This said, there are nearly endless possibilites - if you're serving a very spicy dish, a cool heat-free curry frozen yogurt might be just the ticket (I've tried this myself, it's very tasty...)

Frozen yogurt with curry IN it? We do have yogurt on top of many meals, including Mexican instead of sour cream or crema, so why not try frozen?

OTOH, on the vanilla frozen yogurt which is mostly gone now, I've eaten homemade Magic shell (with a combination of Chipotle and Ancho powder in it) and it tastes just fine... ???

[Kouign Aman]

if you like Scharffen Berger chocolate, you might like dark-chocolate yogurt. The SB has a very sour component to its taste, especially noticeable in teh aftertaste. It would blend right in with the tang of good yogurt.

[Panaderia Canadiense]

Darienne, think of it this way: any flavour that compliments the sourness of fresh yogurt will go well with it - hence, most fruits are ideal. However, things that don't go well with the sour note of fresh yogurt (say, chocolate, or coffee bean), will taste horrid.

This said, there are nearly endless possibilites - if you're serving a very spicy dish, a cool heat-free curry frozen yogurt might be just the ticket (I've tried this myself, it's very tasty...)

Frozen yogurt with curry IN it? We do have yogurt on top of many meals, including Mexican instead of sour cream or crema, so why not try frozen?

OTOH, on the vanilla frozen yogurt which is mostly gone now, I've eaten homemade Magic shell (with a combination of Chipotle and Ancho powder in it) and it tastes just fine... ???

Yes, frozen yogurt with (mild!) curry IN it, as the flavouring agent. What I'm thinking about is something like shrimp or chicken adobado in very hot peppers and green cardamom, then grilled, and served with a side of the curried yogurt as a cooling agent as well as a complimenting flavour. Equally, if you make a spicy curried frozen yogurt, it would go well with milder dishes, like chicken breasts sauteed in butter with onions, for example.

[Pierogi]

Agree with the concept of the "tarter" flavors working better with yogurt. I haven't eaten a ton of it, and haven't had any in an age (the frozen yogurt places around seem to have vanished on the breeze), but I do remember prefering the fruity flavors rather than the sweetish ones. Berries, especially. Blackberry, blueberry, raspberry, all of those. Chocolate or vanilla, eh, not so much. I imagine lemon/lime/tangerine would all be good (and BLOOD ORANGE would be spectacular, as would Meyer lemon ! OH!!) The spices that have been mentioned, cardamom, chipotle, curry, cumin, corriander, all sound good to me. They're fruity enough to work with the sweetish tang of the yogurt. That's where I'd try to go...play off the tang, and back away from the sweet, which I don't think works. Unsweetened chocolate, and I mean TOTALLY unsweetened, like you'd use in a mole, could work too.

[Darienne]

Thanks to all for the replies. All very useful. I've not been a huge fan of frozen yogurt but now that I've tried it a couple of times, it seems like a useful addition to the tally. Come to think of it...I never ate ice cream either after a childhood of cheap and dreadful freezer plan stuff. Until I made my first homemade ice cream in Moab.

Will report back how the lime works out.

[Jenni]

Chocolate can work with yoghurt, imo. I used to like nutella mixed in to Greek yoghurt...

[Darienne]

Chocolate can work with yoghurt, imo. I used to like nutella mixed in to Greek yoghurt...

We put Magic Shell on our Vanilla Frozen Yogurt and I like it fine. Will try making a chocolate frozen yogurt just to try it.

Do NOT understand the love of Nutella. Think it tastes awful. Gianduja I love. They have only ingredients in common. Please explain.

[Jenni]

its not really chocolate, ill admit that. but when I was a kid it was a great combo!

[Kouign Aman]

mint onion mustard seed froyo (think raita) (avoid sugar?)

[Hassouni]

Grapefruit is a great flavor for frozen yogurt. So is, oddly enough, taro.

[SylviaLovegren]

Chocolate can work with yoghurt, imo. I used to like nutella mixed in to Greek yoghurt...

Do NOT understand the love of Nutella. Think it tastes awful. Gianduja I love. They have only ingredients in common. Please explain.

The only explanation possible is that you're from another planet. Seriously. Nutella is one of those things... Even though I HATE hazelnuts in chocolate, Nutella is just deliciousness in a jar.

I still think you should try pear and yoghurt. Although I'm thinking guava might also be really really good.

[dockhl]

I used to make a pina colada frozen yogurt many years ago that was great..............

Edited by dockhl, 26 April 2012 - 01:50 PM.

[Darienne]

The only explanation possible is that you're from another planet. Seriously. Nutella is one of those things... Even though I HATE hazelnuts in chocolate, Nutella is just deliciousness in a jar.

I still think you should try pear and yoghurt. Although I'm thinking guava might also be really really good.

Well, I am a Canadian raised during WWII. That is definitely from another planet. I do love chocolate and hazelnuts. There's actually a chocolate/nut product made by Peanut Butter & Co which I like and make sure we never buy. Plus Callebaut Gianduja was something I kept nibbling on even though it was made from milk chocolate.

And I don't think we get guavas in our local groceries. Too exotic for the local gentry. Could try pear.

But thanks for the help.

[Darienne]

I used to make a pina colada frozen yogurt many years ago that was great..............

And just how does one work in the liquid? A recipe please? Hmmm...what about a Margarita frozen yogurt?

[andiesenji]

I had a problem trying to post earlier today. Each time I clicked on "Add Reply" Firefox would quit.

Finally I think I have solved the problem.

I came across this site a couple of years ago and have tried the Mango recipe.
I have also use the basic one as a starting point, adding my own ingredients (apple compote, sliced peaches macerated with sugar, canned pineapple with grated coconut.

[Darienne]

Thanks Andie. That's one great article with the kind of information and advice I like.

[dockhl]

Darienne~
I'll dig through my old recipe boxes in the garage and see if I can find it. Something with coconut milk or cream, crushed pineapple, rum.............you are making me hungry ! I'll find it !

Kathy

[Darienne]

More thoughts on frozen yogurt:

It costs more to make than my ice cream recipe unless I go back to making my own yoghurt.

Made Margarita yoghurt last night with Astro 2%, Tequila, Cointreau, lime juice, lime & orange zest. Tastes very good, but a bit closer to sherbet, which DH doesn't like. He goes for the creamy goods.

It appears that the Liberte at 2% has more body than the Astro at 2%.

I have a few extra containers of yogurt, 2% and also Balkan, and will try a few more flavors.

I'm looking forward to trying Kathy's coconut cream/pineapple/rum combo.

Also bought extra bananas (green as can be. Funny how the groceries alternate between having either almost overripe bananas or hard as rock green ones.) Will make Andie's download recipe of Banana/Chocolate Frozen Yogurt.

And then go back to ice cream with half & half and cornstarch. Then try Jenni's recipes.

Edited by Darienne, 29 April 2012 - 09:10 AM.

[andiesenji]

Regarding bananas in yogurt.

You can get a lot more flavor from bananas by peeling, placing in a bowl and microwaving for 4 minutes, drain the expressed liquid into a small saucepan, add 1 tablespoon of sugar and a teaspoon or two of lemon juice and cook over low heat till reduced to 1/3 the original amount.

Mash the cooled bananas with the liquid and add to the yogurt, blending well then adding the other ingredients.

I guarantee that the banana flavor will be much stronger and sweeter.

[Darienne]

Regarding bananas in yogurt.

You can get a lot more flavor from bananas by peeling, placing in a bowl and microwaving for 4 minutes, drain the expressed liquid into a small saucepan, add 1 tablespoon of sugar and a teaspoon or two of lemon juice and cook over low heat till reduced to 1/3 the original amount.

Mash the cooled bananas with the liquid and add to the yogurt, blending well then adding the other ingredients.

I guarantee that the banana flavor will be much stronger and sweeter.

Shall do it. Thanks. This will please the banana-loving DH no end. Me? I am not a banana fan. However, I like them cooked.

[Darienne]

Made the banana-chocolate frozen yogurt with Astro Balkan. Worked out well. DH loves it. Streaming in the melted chocolate at the end of the churning worked well also.

Today we go for Raspberry. My favorite.

Still not convinced. The caloric thing is good. The cost is not. (I know I know, I could go back to making my own yogurt but right now my plate is too full.) The mouthfeel is not as rich.

I'm wondering about using say 1/3-1/4 half & half with commensurate cornstarch towards mouthfeel and the rest 2% yogurt. I might just try it on plain vanilla. After the raspberry.

Oh, thanks again Andie for the banana tip. It worked very well.

Edited by Darienne, 01 May 2012 - 04:59 AM.

[andiesenji]

Made the banana-chocolate frozen yogurt with Astro Balkan. Worked out well. DH loves it.

Oh, thanks again Andie for the banana tip. It worked very well.

Darienne, you can use this same banana process for bananas in banana bread, cake, cookies, pudding and etc.

Last year one of the America's Test Kitchen had a segment on banana bread and used this method. I got a chuckle out of it because I have been using this method for years since hearing it described on an NPR broadcast of The Splendid Table at least fifteen years ago (I know President Clinton was in the White House at the time.)
It worked so well I did some experiments with other fruits (pears, peaches, nectarines) that were not quite ripe and needed a little "boost" to up the flavor.

[Darienne]

Shall try your fruit idea again and with other fruits, for sure.

Finished the raspberry frozen yogurt. I liked it very much...Ed, well, perhaps not quite so much. (But then he didn't really like the raspberry ice cream either.) Very raspberry-ish. However, by the time I finished making one error after another as I made it, I had no idea of how much of what was in it. Perhaps it wouldn't be all that raspberry-ish in the original.

Taken from DL'S Perfect Scoop basically. Used my new food mill for the first time...won't handle raspberries (rats! stupid me)...and so added more raspberries and mushed them through a strainer...whose holes were too big...where was my brain?...to regathering my supplies...3rd addition of more raspberries...and mushing them through a strainer with perfect holes...but such a lot of work it turned out to be. Lost track of my yogurt quantity as I was draining the Astro 2% somewhat to make it a bit thicker...and then simply tossed in the rest of the Astro Balkan and said...'there, I don't care any more anyway' in a fit of pique and the kitchen by now is a disaster area with red stains everywhere from my increasingly careless actions. Added some homemade raspberry liqueur and dumped it into the Cuisinart Ice Cream maker. Done. At last.

Result of my frozen yogurt foray to date. Not as a rule, I don't think.

[Panaderia Canadiense]

Darienne, have you ever juiced in your blender? If you toss the raspberries in there with just a hint of water (enough to keep them from sticking to the blades) and give them a whirl, the result is much, much easier to strain of seeds and won't end up all over your kitchen.