Frozen
Yogurt (or Ice Cream) Without a Machine
taken
from davidlebovitz.com
Making frozen yogurt by hand
takes a bit of time, but is worth the time and effort, doesn’t require rock
salt or lots of ice. When you freezing something
from liquid to solid, you’re creating hard ice crystals, so you want to break those
up so your final results are smooth and creamy. It is best to use Greek-style
or drained yogurt. (Or for ice cream, choose a recipe that is custard-based.)
1. Prepare your yogurt (see
below) or ice cream mixture, then chill it over an ice bath.
2. Put a deep baking dish, or
bowl made of plastic, stainless steel or something durable in the freezer, and
pour your mixture into it.
3. After forty-five minutes, open
the freezer and check it. As it starts
to freeze near the edges, remove it from the freezer and stir it vigorously
with a spatula or whisk. If you have one, you can use a hand-held mixer or stick-blender
for best results. Return to freezer.
4. Continue to check the mixture
every 30 minutes, stirring vigorously as it’s freezing.
5. Keep checking periodically and
stirring while it freezes (by hand or with the electric mixer) until the yogurt
or ice cream is frozen. It will likely take 2-3 hours to be ready. This is best
eaten soon after it’s made—which shouldn’t be a problem.
Chocolate Frozen Yogurt
(I doubled this recipe)
¾ c sugar
2 t cornstarch
12 oz can fat-free evaporated
milk
½ c semi-sweet chocolate chips
1 c yogurt (Greek or drained,
plain or vanilla)
1 t vanilla
Stir together cornstarch and
sugar in a saucepan. Stir in evaporated milk and chocolate chips. Cook
over medium heat until chocolate is melted and mixture has thickened
slightly. Stir constantly to prevent burning. Remove from heat and add
yogurt and vanilla.
To make
Chocolate Chip Frozen Yogurt
Do not add chocolate chips to mixture before heating. Instead melt about 5 ounces pure dark or milk
chocolate and drizzle over the almost-frozen mixture. Stir, breaking up the
ribbons of chocolate as they start to freeze, to create little ‘chips’.
Strawberry Frozen Yogurt
1 pound strawberries, rinsed and hulled
2/3 c sugar
optional: 2 teaspoons vodka or kirsch
1 c plain Greek yogurt
1 t fresh lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the sugar and
vodka or kirsch (if using) until the sugar begins to dissolve. Cover with
plastic wrap and let stand at room temperature for 2 hours, stirring every so
often.
Transfer the strawberries and their juice to a blender or food processor.
Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is
smooth. If you wish, press mixture through a mesh strainer to remove any seeds.
