14
Rich Vanilla Frozen Yogurt
While part-skim or fat-free yogurt can be substituted,
to get the real flavor and richness of this frozen yogurt,
it is best to use the whole-milk variety.
Makes about 4 cups
¼
cup honey
¼
cup water
1
vanilla bean, split seeds scraped and set
aside
4
cups whole milk, plain Greek yogurt 1
½
teaspoons vanilla extract
1
cup caster sugar Pinch salt
1. Place the honey, water and scraped vanilla pod (not
the seeds; they will be used in the next step) into a
medium saucepan. Bring mixture to a boil and then
simmer until reduced by half (but be sure that it
does not picked up too much colour); remove and
discard the pod then cool and reserve.
2. In a large mixing bowl, whisk the yoghurt, reserved
honey-vanilla reduction, vanilla seeds and vanilla
extract, sugar and salt together. Whisk until the
sugar has dissolved. Cover and refrigerate for a
minimum 2 - 3 hours preferably overnight.
3. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into the
frozen freezer bowl. Allow to churn until thickened,
about 20 minutes. The frozen yoghurt will have a soft,
creamy texture. If a firmer consistency is desired,
transfer the frozen yogurt to an airtight container and
place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Hot Fudge Sauce
Homemade hot fudge the best
topping to indulge.
Makes about 2 cups
cup thickened cream
cup light corn syrup
cup packed light brown sugar
¼
cup cocoa powder, sifted
¼
teaspoon salt
2
tablespoons unsalted butter
1
teaspoon vanilla extract
180g
dark cooking chocolate, chopped
1. In a heavy-based saucepan, combine all ingredients
except for the chocolate. Set over low-medium heat
and bring to a gentle boil. Add chocolate and whisk to
combine. Best when served hot or warm. If using at
another time, cool to room temperature and then store
in the refrigerator; reheat before serving. Hot Fudge
Sauce will keep in the refrigerator for up to 1 week.
Quick Ice Cream Sandwiches
These biscuit sandwiches are a fun and different way
to serve any of the ice creams you have made.
Makes about 6 ice cream sandwiches
12
biscuits such as butternut or round chocolate
biscuits
3
cups ice cream, slightly softened
1. Place 6 biscuits onto a baking tray, scoop
½
cup of
the softened ice cream on top of one biscuit and
spread out with a small spatula. Then carefully press
another biscuit on top of the ice cream.
2. Make the biscuit sandwiches one at a time and wrap
in plastic wrap. Repeat process with remaining
biscuits and ice cream. Freeze until firm, 3 - 4 hours,
but preferably overnight.
