Author Notes
Last summer Serious Eats ran an article about making frozen yogurt. Learning that frozen yogurt can be made with just full fat yogurt, sugar, and salt was a revelation to me. The article discussed using Greek yogurt, too. Alone it makes the frozen yogurt too dense, but when mixed with fruit juice, flavored syrups, or even wine it works perfectly. I pondered various flavor ideas, and finally settled on amaretto as my base flavor. For added texture and flavor I tried a few different mix-ins. My favorite combo was crumbled amaretti cookies and dried tart cherries. If you can't find amaretti cookies, almond biscotti, windmill cookies, or speculoos make good substitutes. —hardlikearmour
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Ingredients
- Amaretto Plumped Cherries (adapted from Jeni's Splendid Ice Creams at Home)
-
1/4
cup water
-
1/4
cup sugar
-
2
tablespoons amaretto
-
1/2
cup dried tart cherries
- Amaretto Cherry Frozen Yogurt (Adapted from Serious Eats)
-
1
cup amaretto
-
3/4
cup plus 1 tablespoon sugar
-
3/4
teaspoon flaky sea or kosher salt
-
3
cups full-fat Greek yogurt
-
amaretto plumped cherries
-
10
amaretti cookies, or substitute windmill cookies, speculoos, or almond biscotti so you have about 3/4 cup cookie crumbles
Directions
- Amaretto Plumped Cherries (adapted from Jeni's Splendid Ice Creams at Home)
-
Combine the water, sugar, and amaretto in a large coffee mug. Heat in the microwave, in 30-second bursts until boiling. Add the cherries, and allow to come to room temperature. Cover and refrigerate until ready to use.
- Amaretto Cherry Frozen Yogurt (Adapted from Serious Eats)
-
Pour amaretto into a 4-cup glass measure. Heat in the microwave until reduced to a scant 3/4 cup. Watch to ensure it doesn't boil over. (This can also be done in a saucepan on the stove-top if you prefer).
-
Transfer the amaretto to a med-large bowl. Whisk in sugar and salt, the sugar probably won't fully dissolve, so don't spend too much effort on it. Once the mixture has cooled to room temperature, whisk in the yogurt. Make certain the sugar has fully dissolved.
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Chill mixture in the fridge (or set the bowl in an ice bath to chill faster). Once the mixture is below 45º F, freeze it according to your ice cream maker's instructions.
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While the yogurt is freezing, drain the cherries. Place the cookies into a plastic bag, and use a rolling pin or meat tenderizer to crush into a mix of coarse and fine pieces. Place cherries and crumbs in freezer until ready to add to the yogurt.
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Once the yogurt is frozen, pour in the cherries, then after about 30 seconds pour in the crumbs. Once everything seems well-incorporated transfer the yogurt to a sealable, freezer-friendly container. Press a layer of parchment paper to the surface of the yogurt, and seal the container. Place in the coldest part of the freezer for 4 or more hours before serving.
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.
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