I finally broke down and bought an indoor ice cream maker. I already have an outdoor ice cream maker that uses ice and salt but since I live in a condo with no outdoor space it’s not very convenient and I rarely ever use it. I had been eying an indoor one for a while now, but just couldn’t convince myself that I would actually use it very often or that I had the extra storage room. But one day I threw caution to the wind, grabbed my coupon, and headed to Bed, Bath, and Beyond and bought a Cuisinart =). And….why did I wait this long?? It’s awesome! The only fault I find with indoor makers is that you have to plan ahead because the bowl needs to be in the freezer 24 hours before you use it. I solve this problem by storing mine in the freezer all the time, so that when I get the urge to make some frozen yogurt or ice cream I don’t have to wait. Easy fix. This strawberry frozen yogurt was the first recipe I tried. The gelatin helps keep the frozen yogurt smooth and creamy – as smooth and creamy as any soft-serve frozen yogurt I’ve ever had! (Menchie’s watch out!) 😉 Of course, any flavor yogurt will work but I had strawberry on hand. Enjoy!
Strawberry Frozen Yogurt
24 oz strawberry yogurt or strawberry greek yogurt
1 1/4 cups skim milk
1/4 cup heavy cream
2 tsp unflavored gelatin
1/2 cup sugar
1 tbsp vanilla bean paste
1. Sprinkle gelatin over heavy cream in a small bowl; let stand until gelatin swells, about 10 minutes.
2. Meanwhile, heat milk and sugar in medium saucepan over low heat until sugar dissolves. Remove pan from heat.
3. Add swelled gelatin to hot milk-sugar mixture, stirring until completely dissolved. Stir in vanilla bean paste. Cool 5 minutes, then mix with yogurt.
4. Refrigerate yogurt mixture for at least 3 hours. Pour chilled mixture into canister of ice cream maker; churn until frozen. (Can be served as soft frozen yogurt at this point, or can be stored in a sealed plastic container for 2 days before it becomes icy.)
*adapted from Cook’s Illustrated
