Gingerbread Frozen Yogurt Recipes

GINGERBREAD FROZEN YOGURT

Steps:

• bring the milk, molasses, brown sugar, ginger, cinnamon & pepper to a simmer in a small saucepan over medium heat.
• cook, stirring, until the sugar has dissolved.
• when the mixture comes to a boil, remove from the heat and allow to cool to room temperature.
• strain the milk mixture into a small bowl and set aside.
• combine the water & the white sugar in a small saucepan and bring to a boil, without stirring< over medium heat.
• when the sugar mixture comes to a full boil, continue to boil for 1 minute.
• while the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. when the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. when all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2-3 minutes.
• whisk together the yogurt, vanilla and spiced milk in a large bowl until smooth. fold in the meringue.
• pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer's directions.
• when the yogurt has finished churning and is still soft, transfer to a large bowl. fold in the candied ginger, if using, until evenly distributed.
• transfer to a freezer-safe container and chill in the freezer for 2-3 hours to allow the yogurt to completely set.

LEMON-GINGER FROZEN YOGURT

Steps:

• Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
• In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

FROZEN LEMON-GINGER YOGURT

Steps:

• Combine all ingredients in large bowl and stir to blend. Transfer yogurt mixture to ice cream maker. Process according to manufacturer's instructions. Spoon into large covered container and freeze. (Can be made 2 days ahead. Keep frozen.)

HORCHATA FROZEN YOGURT

Steps:

• In a medium bowl; whisk all the ingredients together until the sugar and cinnamon dissolve.
• Turn the ice cream machine on and pour mixture into the freezer bowl.
• Let mix until thickened, about 25 to 30 minutes.
• Place mixture in a freezer container and freeze until firm enough to scoop.
• Garnish with cinnamon sticks and a dusting of ground cinnamon. (optional).