This is as creamy and rich as ice cream. I put in a couple safeguards to ensure a rich, silky texture.
INGREDIENTS
1 ½ cups plain Greek yogurt
1 teaspoon unflavored gelatin
½ teaspoon grated orange zest
½ cup orange juice
¾ cup sugar, or granulated sweetener of choice
1/4 cup orange liqueur
3 tablespoons Lyle’s Golden Syrup
1 teaspoon vanilla extract
1/4 teaspoon xantham Gum
⅛ Fiori di Sicilia (optional)
⅛ teaspoon salt
Note: The gelatin, liqueur, and xantham gum all give this frozen yogurt it's creamy texture, and keeps it from getting icy in the freezer. If you want a vegetarian version, omit the gelatin and double the amount of xantham gum. If you cannot find Lyle's Golden Syrup, corn syrup or glucose syrup can be substituted. I used fat free yogurt here, but any richness will work.
INSTRUCTIONS
Sprinkle gelatin over orange juice in bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in orange zest and let cool for 5 minutes.
In a blender, blend sugar, xantham gum, and salt into a fine powder. Add syrup, yogurt, and cooled orange juice–gelatin mixture, liquor, and extracts until sugar is completely dissolved. Cover and refrigerate (or place bowl over ice bath) until yogurt mixture registers 40 degrees or less.
Churn yogurt mixture in ice cream maker until mixture resembles thick soft-serve frozen yogurt and registers about 21 degrees, 25 to 35 minutes. Transfer frozen yogurt to frozen loaf pan, press plastic wrap against the surface, and freeze until firm, at least 2 hours. Enjoy!
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