As I write this post, I’m already plotting and scheming another frozen yoghurt flavour, such was the success I had at making my own ‘Froyo‘. I’ve made a lot of ice creams before but I can’t say I ever thought to make frozen yoghurt. I actually really like the stuff but since no one else in my household is a huge fan of yoghurt (it causes hubby major stomach pain), I guess I never bothered, til now.
I became inspired after a Father’s Day lunch at Rockpool Bar & Grill earlier this month. After gorging myself on all manner of delicious food (yes, it was Father’s Day, not Mother’s Day but hey…) I found just enough room to enjoy a light dessert of Yoghurt Sorbet with Rose Jelly, Strawberries and Toasted Almonds. Very refreshing!
Of course a sorbet is a much lighter frozen dessert than your average Froyo but since I didn’t have any egg whites handy, nor any semblance of patience, I forged on to whip up its denser, creamier cousin. What I did have on hand was some mascarpone and fresh strawberries. It would have been inexcusable to not use them. The mascarpone cheese gave the frozen yoghurt a very luscious creaminess :)
Making frozen yoghurt is quick. What I always find annoying about ice cream making is that you’ve generally got warm ice cream mixture that needs at least two hours of cooling down before pouring into the ice cream maker. You can’t really have homemade ice cream within 15 minutes. With frozen yoghurt, there’s no need to cook up the mixture and since most ingredients are already cold, you ice maker can cope with it and produce miraculously creamy Froyo which you can enjoy right away if you’re not fussed about the soft serve consistency.
I can’t recommend homemade frozen yoghurt more. Not only can you experiment with flavours, you can dial down the amount of sugar used if that’s an issue. Typically, commercially made frozen desserts have quite a bit of sugar in it to compensate for numbed tastebuds so it’s great to let the natural sweetness that comes from yoghurt and fruit stand out. Just see what works for you :)
I do have two tips though:
* If you use low or non-fat yoghurt, find one that has a thickener in it. Most low or non fat yoghurts do have a vegetable gum in it to thicken it but it’s best to check. And,
* Frozen desserts get icy over time, no matter what you do so try and enjoy your endeavours on the same day. Given that, this is a great dessert to make up for dinner guests.
- 500g low or non-fat yoghurt, preferably with thickening agents in it
- 60g mascarpone cheese
- ⅓ cup (40 - 50g) fruit puree (I used fresh strawberries, passed through sieve)
- ½ to ¾ cup (70 - 100g) sugar (I used half brown rice syrup and half white sugar)
- Ensure ice cream maker is ready to make ice cream. In most cases this means having the inner bowl sufficiently frozen. Otherwise the frozen yoghurt mixture can be stored in fridge until ready.
- Prepare fruit puree, either by processing strawberries or other berries to make required amount of puree, or buying store bought puree.
- Place all ingredients into a food processor or Thermomix and blend until well combined (Speed 3 for 10 seconds is enough for TMX).
- Pour mixture slowly into ice cream maker until frozen enough to hold shape when scooped by a spoon.
- Transfer to storage container and freeze for at least two hours before serving. The frozen yoghurt will still be soft enough to scoop easily. For longer term storage, remove yoghurt from freezer at least 20 minutes before serving for ease of scooping.