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Raspberry Frozen Yogurt

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"This recipe combines high-quality plain yogurt with fresh-from-the-farm berries for a flavor you can only achieve at home. The seeds from the berries lend an appealing crunchy texture. For the best texture, choose natural yogurt with no stabilizers."

List of Ingredients

◦ 4 cups plain whole-milk yogurt
◦ ⅔ cup plus 2 tablespoons sugar
◦ � cup light corn syrup
◦ 2 teaspoons pure vanilla extract
◦ Pinch of salt
◦ 1 � cups fresh raspberries
◦ 1 teaspoon fresh lemon juice


Recipe

In a bowl, stir together the yogurt, the ⅔ cup sugar, the corn syrup, vanilla, and salt. Cover the bowl and refrigerate until very cold, about 1 hour.

Meanwhile, in another bowl, combine the raspberries, the remaining 2 cups sugar, and the lemon juice. Using a fork, lightly crush the berries to release some of their juices. Cover and refrigerate with the yogurt mixture.

Transfer the yogurt mixture to an ice cream maker and freeze according to the manufacturer's instructions. About 1 minute before the yogurt is done churning, pour in the raspberry mixture and continue to churn. Transfer to a covered container and place in the freezer until firm, at least 2 hours or up to 3 days.

Makes about 1 � quarts





❧ Yogurt Types:
The best frozen yogurt is made from natural yogurt without stabilizers or gelatin. Frozen desserts made with additives turn out slightly gummy.