I've found that soymilk helps to smooth
out homemade frozen yogurt. This recipe has one
of the best textures Graham has achieved to
date. Please try this and let us know what you
think!
(makes one quart)
2 medium cooking apples
(jonogold, Gravenstein, Winesap) peel on,
roughly chopped.
1 Cup ARIEL White Zinfandel
1 TB cornstarch mixed with 2 TB ARIEL White
Zinfandel (slurry)
1/4 cup sugar
1/4 cup white corn syrup
1/4 tsp. ground cinnamon
1/4 tsp. vanilla
1 cup yogurt cheese
3/4 cup 1% soy milk
Cook the chopped apples
with the wine over medium heat until the apples
are very soft and the liquid is almost gone,
about 25 min.. Push through a strainer. Return
the strained puree to saucepan, stir in the
slurry, and heat to cook the cornstarch, 30
seconds to one minute.
Add the sugar, corn syrup, cinnamon, and
vanilla, stirring until the sugar is dissolved.
Allow to cool, then set in the refrigerator to
chill.
Whisk the yogurt and
soymilk together until very smooth. Add the
chilled apple mixture and stir until well
mixed.
Pour into your ice cream freezer and freeze
according to the manufacturer's directions. Let
it ripen in the freezer for 1 hour if you like.
It is best serves slightly soft.
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