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Author Notes: I have a hard time categorizing this as either frozen yogurt or ice cream, because it has both yogurt and cream. Nonetheless, it is still an awesome treat for a hot summer day because the flavors of the ingredients blend so well together and it is so unbelievably quick and easy to make if you have everything ready. While the use of cream completely offsets any virtuousness that comes with the yogurt, I think it is necessary for the creamy texture and unctuous mouth feel of the final product. The sweet/tart orange flavor curbs back the richness and brings a much appreciated brightness to the whole dish.
Some of the techniques used in this recipe were adapted from Jeni Bauer's Jeni's Splendid Ice Cream and Cook's Illustrated's recipe for vanilla ice cream. - An Ng.
Makes about 1 quart.
- 1 1/2 cups all-natural Greek yogurt
- 1 ounce 12-oz. container frozen orange juice concentrate, thawed
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons Aperol or Campari (optional)
- Finely grated zest of 1 orange (optional)
- Getting ready: The night before, if your ice cream machine has a canister that needs to be frozen, make sure to put it in the freezer. Place a 9-inch-square metal baking pan in the freezer. Also, if you’re straining your own Greek yogurt, do it now so that it will be fully set up by the morning.
- In a medium bowl, stir together the yogurt and the orange juice concentrate. Using an electric or standing mixer, whip the heavy cream, sugar and vanilla until stiff peaks form. Gently fold the whipped cream into the yogurt mixture, adding orange zest and the alcohol if you’re using until everything is mixed together.
- Pour the mixture into a resealable 1-gallon plastic bag. Fill a large bowl with ice and water and submerge the sealed bag in the ice bath. Let stand, adding more ice to the bowl as necessary, until the ice cream base mixture is uniformly cold, about 30 minutes.
- Snip off one corner of the plastic bag to pour the mixture into the frozen canister of your ice cream maker and spin until thick and creamy. Working quickly, transfer the churned mixture to the frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour. Transfer the frozen yogurt to an airtight container, pressing firmly to remove any air pockets, and freeze until firm before serving.
- This recipe was entered in the contest for Your Best Ice Cream