French vanilla frozen yogurt, Strawberry yogurt, Banana frozen yogurt – Cuisipro 83-7450 Donvier Ice Cream Maker User Manual

Page 6: Espresso gelato, Chocolate gelato

Advertising
background image

FROZEN YOGURT – Commercial brands

often contain more sugar than yogurt. Make

your own for a deliciously healthy treat.

French Vanilla Frozen Yogurt

4 egg yolks . . . . . . . . . . . . . . . . . . . . . . . .4

1 1/2 tsp vanilla . . . . . . . . . . . . . . . . . . . .7 ml

1 cup milk . . . . . . . . . . . . . . . . . . . . . .250 ml

1/2 cup sugar . . . . . . . . . . . . . . . . . . .125 ml

1 cup plain yogurt . . . . . . . . . . . . . . . .250 ml

In a small heavy saucepan, stir milk with

sugar, heat just until bubbles appear around

edge of pan. Gradually whisk into egg yolks,

return egg yolk mixture to saucepan. Cook

over medium heat, stirring constantly, for

3 to 5 minutes or just until steaming and

thickened enough to coat spoon. Immediately

remove from heat, strain into a bowl. Stir in

yogurt and vanilla. Chill thoroughly. Makes

about 3 cups.

Strawberry Yogurt

1 package frozen sliced strawberries

with sugar, thawed . . . . . . . . . . . . . . . .425

g

16 ounce tub vanilla yogurt . . . . . . . . .500

g

In a blender or processor, puree strawberries.

Stir in yogurt. Makes about 1Qt/.9L.

Banana Frozen Yogurt

3 cups low fat plain yogurt . . . . . . . . .750 ml

2 cups very ripe bananas . . . . . . . . . .500 ml

1/3 cup brown sugar . . . . . . . . . . . . . . .75 ml

2 tsp lemon juice . . . . . . . . . . . . . . . . . .10 ml

Blend bananas, brown sugar and lemon

juice in blender or food processor. When

thoroughly blended, add yogurt. Makes

about 1Qt/.9L.

10

GELATO – This intensely-flavored Italian ice

cream has a softer consistency than ice

cream and a clean, refreshing taste.

Espresso Gelato

5 large egg yolks . . . . . . . . . . . . . . . . . . .5

2 cups whole milk . . . . . . . . . . . . . . . .500 ml

3/4 cups sugar . . . . . . . . . . . . . . . . . . .175 ml

1 cup whipping cream . . . . . . . . . . . .250 ml

5 tbsp instant espresso powder . . . . . .75 ml

Combine egg yolks and sugar in bowl of elec-

tric mixer. Beat at medium-high speed until very

thick and pale yellow, 3 to 5 minutes. Meanwhile

bring milk to a simmer. Add half the milk to

egg-yolk mixture and whisk until blended. Stir

into remaining milk and cook over low heat until

mixture has thickened enough to coat the back

of a spoon. Remove from heat and immediately

stir in cream. Strain into a medium mixing bowl

set in an ice bath until chilled. Stir in instant

espresso. Makes about 1Qt/.9L.

Chocolate Gelato

2 eggs, slightly beaten . . . . . . . . . . . . . . .2

3/4 cup unsweetened cocoa powder .175 ml

3/4 cup sugar . . . . . . . . . . . . . . . . . . . .175 ml

1 cup milk . . . . . . . . . . . . . . . . . . . . . .250 ml

1 1/2 cups whipping cream . . . . . . . .375 ml

In a saucepan combine cocoa and sugar.

Stir until well mixed. Gradually add milk,

making a paste. Whisk in eggs. Place over

medium heat and cook stirring constantly

until steaming, about 8 to 10 minutes. Stir in

cream. Chill thoroughly. Makes about 1Qt/.9L.

11

Advertising