Say Hello to Frozen Yogurt

In his effort to spread the good word about DIY ice cream makers, my ice cream guru, Bill Addison, has generously offered up another of his frozen treat recipes from his treasure trove.

This week's bonanza is frozen yogurt, a lower-fat alternative to the extraordinarily rich vanilla-bourbon ice cream I swooned over earlier this month. I'm all for indulging, but a quick look at the
USDA National Nutrient Database helped me over the ledge when I learned that 1 cup of whole-milk yogurt (that's used in the recipe below) contains 7.96 grams of fat. By comparison, there are 88 grams of fat in 1 cup of heavy cream, which is just a fraction of the amount called for in the aforementioned ice cream recipe. Someone call the cholesterol police, pronto!

So for a change of (heart) pace, consider making your very own frozen yogurt. In this recipe, Addison showcases peaches, which slowly are showing their faces at farmer's markets.

A few notes from the ice cream guru himself:

"I came up with this variation in the summer of 1997, when I was doing pastry and garde manger work in restaurants in Ocean City, Md. and Bethany Beach, Del.

"You need to use whole milk yogurt -- no low fat or no fat - it just doesn't have the right mouth feel. I beg you to trust me on this one. Brown Cow is my favorite brand of yogurt for this application.

"This is best eaten within 24 hours. The finished product won't have the same richness or creaminess of custard-based ice cream, but it's so simple, and the abundance of peaches gives it a thrilling freshness. You can taste it in the mixture before you freeze it: All the flavors symphonize together to sing of summer."

Peach-Maple Frozen Yogurt
Adapted from a peach ice cream recipe from "Farmhouse Cookbook" by Susan Herrmann Loomis.

1 cup maple syrup (slightly less if your peaches are bursting sweet)
1 tablespoon vanilla extract
1 tablespoon lemon juice
2 tablespoons brandy
1 cup plain whole milk yogurt
6 ripe medium peaches

Combine maple syrup, vanilla, lemon juice, brandy and yogurt. Cover the mixture and chill it in the refrigerator for at least half an hour.

Right before freezing the mixture in the ice cream maker, peel and pit the peaches, and puree them in a blender or food processor. (The puree need not be 100 percent smooth.)

Stir the pureed peaches into the maple mixture and freeze in an ice cream maker, following the manufacturer's instructions, about 40 minutes.

Makes approximately 1 quart.

By Kim ODonnel |  June 29, 2006; 11:30 AM ET Frozen Treats
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Would using lowfat yogurt ruin the consistency? How about thick greek lowfat?

Posted by: DC | June 29, 2006 12:13 PM

Hmmm ... I'm skeptical even of Greek low-fat yogurt, but the fudgy consistency might work. If you experiment, post your results -- I'm definitely curious.

Posted by: BillAddison | June 29, 2006 7:10 PM

Made coffee yogurt today in the Cuisinart ICE-20. 2 cups of fat-free yogurt, 1 cup of whole milk, 1 cup sugar, 1 cup strong coffee (not quite espresso, but getting there), and a teaspoon of vanilla extract. The texture is a little more granular when you use the fat-free yogurt - a bit closer to a sorbet - but still has some nice creaminess to it. Best to let it set up in a plastic container in the freezer for 1-2 hours after you take it out of the machine.

Posted by: John | July 1, 2006 8:25 PM

Frozen yogurt update: I made the recipe above and it is just lovely. A fresh feeling on the tongue with all those peaches (very fruit forward) yet with a surprisingly creamy mouthfeel. Go for it!

Posted by: Kim O'Donnel | July 5, 2006 10:56 AM

You may consider to make frozen yogurt with a home ice cream maker. This small ice-cream machine can make yogurt and icecream within 20 minutes automatically. The below link shows how it looks and some introduction on it.
Hope it can be a helpful information.

Posted by: David | July 16, 2006 11:07 PM

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