How to Make Frozen Yogurt: 56 Delicious Flavors You Can Make at Home. A Storey BASICS® Title
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Don’t forget the sprinkles as you get ready to spin out your own homemade creamy, soft-serve style frozen yogurt. In this Storey BASICS® guide, Nicole Weston shares her unique technique for making smooth and delicious frozen yogurt using a simple meringue and an ice cream maker. With recipes for 56 irresistible flavors, Weston will inspire you to go beyond vanilla and chocolate and try your hand at making tropical coconut, dulce de leche, spiced pumpkin, candy cane, and many more frozen yogurt delights.
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simmering water, a setup known as a double boiler. Cook, stirring occasionally to maintain a smooth consistency, until the milk is thick and deep golden, 60 to 70 minutes. Be careful not to let all the water cook off; if the water level in the pan becomes too low, replenish with additional hot water. 2. Remove the bowl from the heat and cool completely before using. The dulce de leche can be made 1 to 2 days in advance and stored in an airtight container at room temperature. Makes about 1 cup
stirring, until the brown sugar has dissolved. Add the mashed banana and cook, stirring, until the mixture begins to caramelize and thicken slightly, 3 to 4 minutes. Remove from the heat and stir in the rum. Set aside. (continued on next page) Frozen Yogurt Recipes 89 622377_Making Yogurt_FinalPgs.indd 89 12/30/13 10:21 AM 2. Combine the water and granulated sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil,
straining some of the excess whey from a batch of plain yogurt. You can strain storebought plain yogurt or homemade yogurt, and both will give you a wonderfully thick product to serve as the base of your frozen yogurts. You can use whole-milk, low-fat, or nonfat yogurt for this process. Different brands have different consistencies, so the draining time may vary slightly from batch to batch. Choose a high-quality yogurt that doesn’t have additives or stabilizers in it. You will need a very fine
store the extra lemon curd to enjoy later with toast or scones for breakfast. 1/3 2/3 2 2 2/3 cup fresh lemon juice cup sugar large egg whites, room temperature cups plain Greek-style yogurt, cold cup Lemon Curd (recipe follows) 1. Combine the lemon juice and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute. 2. While the sugar boils, beat the egg whites to soft