Black Pepper Frozen Yogurt Recipes

BLACKBERRY FROZEN YOGURT

Steps:

• In a food processor, puree blackberries, water and lemon juice. Strain blackberries, reserving juice and pulp. Discard seeds. Return pureed blackberries to food processor; add sugar and vanilla. Cover and process until smooth., In a large bowl, combine yogurt and blackberry mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When yogurt is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.,

BLACK-PEPPER FROZEN YOGURT

Steps:

• Heat sugar and pepper in a 2- to 3-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is pale golden. Remove from heat.
• Whisk together cornstarch and milk, then add to caramel with 1/4 teaspoon salt (mixture will bubble and steam). Simmer, stirring, until caramel has dissolved and mixture is slightly thickened, 2 to 4 minutes. Strain through a fine-mesh sieve into a bowl, then whisk in yogurt. Chill until cold, about 8 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up.

YOGURT, LIME & BLACK PEPPER MARINADE

Steps:

• Combine all ingredients.
• Use immediately or cover tightly and refrigerate for up to a week.
• For beef, pork, chicken, duck and lamb.

FROZEN BLACKBERRY YOGURT

Steps:

• Toss together the blackberries and golden caster sugar in a large bowl. Leave for 30 mins or until the fruit starts to break down, then mash the berries a little with a fork.
• In a separate bowl, mix the Greek yogurt with the honey and goat's milk. Spoon the yogurt mixture into a freezable container, then tip the berries on top and swirl them through. Freeze for 2 hrs, then give a little stir and return to the freezer to firm up. Take out of the freezer a few mins before serving to soften for scooping.

BARTLETT PEAR AND BLACK PEPPER FROZEN YOGURT

Steps:

• Place yogurt in a fine strainer set over a bowl. Refrigerate for about 1 hour, until about 1 cup liquid had drained from the yogurt. Discard liquid; set yogurt aside.
• Meanwhile, peel core, and chop pears into 1/2-inch pieces. Combine pears, sugar, lemon juice, vanilla bean, peppercorns, and bay leaf in a medium saucepan and simmer over medium-low heat until the syrup thickens and pears are very soft, about 25 minutes. Remove and discard the vanilla bean and bay leaf.
• Set a medium bowl in an ice-water bath. Transfer pear mixture to a food processor and puree until smooth, about 2 minutes. Pass puree through a fine strainer into the bowl over the ice bath, discarding solids. Let stand until chilled.
• Remove from ice-water bath; whisk yogurt into pear mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions. If necessary, do this in 2 batches, keeping remainder refrigerated while freezing first batch.

VANILLA FROZEN YOGURT

Steps:

• Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.

BLACK PEPPER YOGURT SALMON

Steps:

• in greek yogurt, mix in crushed peppercorn, minced green chili, grated ginger, and cilantro.
• in olive oil, cook garlic, carmelize red onion - medium heat.
• place the salmon filet, skin down, in between the onion onto the skillet.
• and with a spoon, coat its pink flesh with yogurt sauce.
• cook 6 minutes med-high.
• flip the fish onto the yogurt side.
• add halved cherry tomatoes and mix with onion.
• cook another 6 minutes med.
• cut filet in half.
• if still red,
• cover skillet and cook for another 4-5 minutes.