This frozen treat combines the texture of a full-fat ice cream with the fresh flavor of a fat-free sorbet. Use a thick, creamy yogurt for this recipe. I use the nonfat yogurt from Stonyfield Farm in the restaurant.
Recipe information
Yield
makes about 1 1/2 quarts
Ingredients
1 cup less 1 tablespoon (225g) whole milk
1/2 cup plus 2 tablespoons (150g) heavy cream
1/2 cup plus 2 tablespoons (50g) nonfat milk powder
1/2 cup plus 3 tablespoons (137g) granulated sugar
1/4 cup (72g) light corn syrup
6 tablespoons (90g) Invert Sugar (page 185)
2 3/4 cups (640g) plain nonfat yogurt
Juice of 1 lemon
Preparation
Step 1
Set up an ice bath in a large bowl.
Step 2
Put the milk, cream, milk powder, granulated sugar, corn syrup, and invert sugar in a saucepan and whisk. Bring to a boil over medium-high heat. Mix thoroughly with an immersion blender and pour into a medium bowl. Set into the ice bath and chill completely, stirring often.
Step 3
Add the yogurt and lemon juice and mix again with the immersion blender.
Step 4
Freeze in an ice cream maker, then pack into a plastic container and freeze for at least 2 hours before serving.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
