This Sour Cherry Almond Frozen Yogurt uses thick Greek-style yogurt as a base, which gives it a tangy and rich flavor. I chose sour cherries because I made the frozen yogurt a few weeks ago, when they were still in season and plentiful at the farm stands. If you use sweet cherries instead, just reduce the sugar by a few tablespoons to keep the yogurt from being too sweet. And be sure to select a good and tangy Greek-style yogurt.
Note: I pitted my cherries and then placed all the pits in a little pouch made out of cheesecloth. I included the pits along with the cherries when I was making the sauce in order to give the fruit an extra hint of almond flavor. It's an optional step, but it adds a nice touch. —Alejandra_
Test Kitchen Notes
WHO: Alejandra_ is a food writer, recipe developer, and culinary instructor whose life philosophy is the same as the name of her blog: “Always order dessert.”
WHAT: The Greek yogurt you know and love, mixed with sour cherries, and churned into a frozen treat.
HOW: Reduce the cherries into a sweet sauce over the stove, then blend with Greek yogurt, rum, and almond extract in a food processor. Mix in an ice cream maker, distract yourself for a couple hours as the yogurt freezes, then break out your spoons.
WHY WE LOVE IT: This recipe combines the trendy with the seasonal: The Greek yogurt you’re eating for breakfast and using for marinades comes together with the freshest cherries at the market. Greek yogurt is having its moment in the spotlight, and we won't pass on the chance to eat it as a sweet, tart dessert. —The Editors
- Makes about 2 pints
sour cherries, pitted and stones reserved
1 1/4 cups
plain Greek yogurt
pure almond extract
- Combine the pitted cherries, sugar, salt, and water in a small saucepan. If desired, wrap the reserved pits in a length of cheesecloth and add them to the mixture (this will impart a little extra natural flavor). Heat the cherries over medium heat until the sugar dissolves and the cherries release their juices. Stir occasionally.
- Remove the cherry mixture from the heat and discard the pits. Let the cherries cool to room temperature before pouring them into a food processor and processing until smooth.
- Add the Greek yogurt, rum, and almond extract, then process for another minute until everything is completely smooth and combined. There will still be little pieces of cherry skin in the mix, but that's okay.
- Pour the mixture into a bowl and cover with plastic. Place in the fridge and let cool for at least one hour.
- When you are ready to make your ice cream, pour the mixture into the base of your ice cream maker and churn according to the manufacturer's directions.
- When the churning is complete, place the frozen yogurt into an air-tight container and let freeze for at least two hours before serving. Store in the same container for up to one week.