Tuesday, July 20, 2010

Apricot Frozen Yogurt

Nectarine Frozen Yogurt
2 cups vanilla yogurt
8 apricots
Sugar to taste

Rinse, halve and pit apricots, and blend with yogurt and sugar in a bowl using a hand blender. Skins will either be blended up or will wrap around the blade of the immersion blender- you can clean them out when you're done. Taste for sweetness and add sugar as needed.

Pour into ice cube trays and freeze until solid. Working with half the batch at a time, "pulse" cubes in a food processor 20-30 times until finely blended and it's gathered into one or two "football shaped" balls. Serve it up! It will be a little on the soft side- you can refreeze if you like to "ripen." Because of the low fat content, this has a grainy/flaky consistency- if it's made with a proper ice cream custard base, it's quite creamy and perfect! (HT to Kenji Alt-Lopez for this technique)
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