Orange Frozen Yogurt For Ice Cream Maker Food

ORANGE CREAMSICLE FROZEN YOGURT

Steps:

• Cut the oranges in half and squeeze out the juice into a large bowl. Add the greek yogurt, vanilla and sweetener (if using) to the juice and mix well with a spoon.
• Pour the mixture into a freezer proof dish or container. I used a standard loaf tin but a plastic container will work fine too.
• Freeze for at least 5 hours or overnight until the yogurt is solid. The orange halves will keep in the fridge until you are ready to use them.
• Remove the frozen yogurt from the freezer about half an hour before you want to use it. Allow it to defrost slightly before scooping into the orange halves.

ORANGE FROZEN YOGURT

Steps:

• Line a colander or fine-mesh strainer with a triple layer of cheesecloth and place over a large bowl or measuring cup. Place yogurt in the colander, cover with plastic wrap (plastic should not touch yogurt), and refrigerate until 1¼ cups whey have drained from yogurt, at least 8 hours or up to 12 hours. Discard whey. (If more than 1¼ cups whey drains from yogurt, simply stir extra back into yogurt.)
• Sprinkle gelatin over the orange juice in a small bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in orange zest and let cool for 5 minutes. In a large bowl, whisk together the sugar, syrup, salt, drained yogurt, and cooled orange juice-gelatin mixture until the sugar is completely dissolved. Cover and refrigerate (or place the bowl over an ice bath) until the yogurt mixture registers 40 degrees F or less.
• Churn the yogurt mixture in an ice cream maker until the mixture resembles thick soft-serve frozen yogurt and registers about 21 degrees F, 25 to 35 minutes. Transfer the frozen yogurt to airtight container and freeze until firm, at least 2 hours, before serving.

ORANGE CREAMSICLE FROZEN YOGURT RECIPE

Steps:

• Whisk together yogurt, orange juice, zest, and sugar in a mixing bowl until sugar has completely dissolved. Add lemon juice and salt in 1/4 teaspoon increments, until flavor tastes balanced between sweet and tart. Chill in an ice bath or refrigerate until yogurt registers at least 40°F on an instant-read thermometer.
• Churn yogurt in ice cream machine according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

ORANGE FROZEN YOGURT FOR ICE CREAM MAKER

Steps:

• Combine water and sugar in sauce pan and heat up and stir until sugar is completely dissolved; cool.
• Add remaining ingredients and mix together until smooth.
• Add to ice cream maker and freeze according to the manufacturer's directions.

GREEK YOGURT ICE CREAM - ICE CREAM MAKER OPTIONAL

Steps:

• Combine the yogurt, cream and zest in the canister of the ice cream maker and follow individual machine's operating instructions.
• If there is no ice cream maker, mix everything by hand and place it in a metal container in the refrigerator. Mix it by hand six times, about once every half hour, over the course of the day.
• Scoop ice cream onto a slice of honeycomb, drizzle with honey and garnish with a sprig of lavender.
• Serve.

KOREAN BAESUK FROZEN YOGURT (FOR ICE CREAM MAKER)

Steps:

• First begin by peeling two Korean pears (aka Asian pears) and chopping into small pieces. Place the pear pieces together with a dash of lemon juice into a blender with just enough water as was necessary to grind them to a smooth mixture.
• Combine 16 oz of Greek yogurt (rBGH free) together with the Korean pear mixture and 1/2 cup sugar in the ice cream maker.
• While the mixture is churning in an ice cream maker, add 1-2 tsp ginger juice. Also add 1/2 tsp vanilla extract.
• After 30 mins of churning, the frozen baesuk yogurt will be ready to freeze in a freezer. Place into a plastic container and allow to freeze for at least four hours before serving.