It's definitely the season of the ice cream maker around our home. Last week I shared a recipe for chocolate ice cream; this week I bring you another recipe from the Cuisinart recipe booklet that came with my machine. The original ingredient list called for strawberries only, but I like my frozen desserts with a little tropical flair during the warmer months. Chunks of mango did just the trick!
- 48 ounces of plain low-fat yogurt, strained
- 2/3 cup sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla
- 2 TBSP light corn syrup
- 3/4 pound strawberries, tops removed and sliced
- 3/4 pound mango chunks
- 2 TBSP honey
- 2 TBSP lemon juice, freshly squeezed
How To Strain Yogurt
1) You'll need cheese cloth, a berry strainer, and a bowl to catch liquid that keeps the bottom of the strainer off the bottom of the bowl.
2) Line the strainer with the cheese cloth.
3) Scoop the yogurt into the cheese cloth and twist together at the top. Give the bundle a couple gentle squeezes to get the water moving through your cloth.
4) Place the bundle and strainer over a bowl and put in your refrigerator. Allow to drain for 2-4 hours.
5) The yogurt will have a consistency closer to greek yogurt/cream cheese when finished straining, and can then be used in this recipe.
How To Make It
1) Ready your ice cream maker according to package instructions. Older units usually require rock salt and ice; modern ones tend to have double-walled bowls that must be placed in a freezer for 24-hours.
2) In a large bowl, whisk the strained yogurt with the sugar, salt, vanilla, and corn syrup; reserve.
3) In a medium saucepan, heat the fruit, honey, and lemon juice on low for about 5 minutes, or until just softened.
4) Strain, discard liquid, and cool.
5) Once the strawberries and mangoes have cooled, stir into the yogurt mixture. Cover and refrigerate for 2 to 3 hours, or overnight.
6) Turn your ice cream maker on; pour mixture into the machine let mix until thickened, typically 25 to 35 minutes with a modern ice cream maker (pay attention to your unit's instructions).
7) The yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.