Lemony Frozen Yogurt With Mascarpone And Maple Recipes

HOMEMADE MAPLE YOGURT RECIPE

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble. Stir powdered milk and sugar into the hot milk until dissolved. Remove from heat and let cool until an instant-read thermometer reads 110 degrees F (43 degrees C).
• Place yogurt in a bowl and add a small amount of warmed milk mixture; combine thoroughly. Pour yogurt mixture back into the saucepan with warmed milk in a thin stream, stirring constantly, until thoroughly blended. Add heavy cream and maple flavoring. Stir well to combine.
• Pour milk-cream mixture into 7 individual serving jars. Process in a yogurt maker, according to manufacturer's instructions, for 8 hours. Chill at least 3 hours before serving.

FROZEN LEMON YOGURT

Steps:

• In a bowl, combine the yogurt, sugar, lemon juice and zest; mix well. Stir in food coloring if desired. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.,

MASCARPONE FROZEN YOGHURT

Steps:

• Slice vanilla bean in half and scrape out.
• Add the rest of ingredients and the vanilla scrapings to a bowl and mix with food processor until sugar has dissolved.
• Add to ice cream maker and churn for 15 to 20 minutes.

LEMONY FROZEN YOGURT WITH MASCARPONE AND MAPLE RECIPE

Steps:

• Yield: about 3 cups In a large bowl, vigorously whisk all of the ingredients by hand until almost smooth. (Some persistent clumps of mascarpone may remain.) Transfer to a large liquid measuring cup (the spout is handy for pouring) or a bowl. Cover and refrigerate for at least 4 hours and up to 1 day. Stir the mixture, then churn it in an ice cream maker according to the manufacturer's instructions until it's the consistency of soft-serve ice cream. Transfer to a metal loaf pan (preferably 9×5 inches), making sure to scrape in any lemon zest stuck to the paddle. Smooth the top, press a piece of plastic wrap directly on the surface, and cover tightly with foil. Freeze 4 hours for optimal consistency. If freezing for much longer, let sit at room temperature until scoopable before serving. Garnish each portion with a tuft of additional lemon zest, if desired.