Coffee Frozen Yogurt
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours, plus 1 to 2 hours draining, 30 minutes cooling, and 3 hours chilling
Yield
Serves 8 (Makes 1 generous quart)
Ingredients
Before You Begin
If you prefer to use fresh-brewed coffee, steep three tablespoons of coarse-ground coffee in the hot milk until strongly flavored, about 20 minutes. Strain and discard the coffee grounds. Reheat the mixture before mixing in the gelatin.
Instructions
- Spoon yogurt into fine-mesh strainer set over glass measuring cup. Place measuring cup in refrigerator; let drain until yogurt releases 1/2 cup liquid, 1 to 2 hours.
- Sprinkle gelatin over 1/4 cup of the milk in a small bowl; let stand, stirring frequently, until gelatin swells, about 10 minutes.
- Meanwhile, heat remaining 1 1/2 cups milk, sugar, and espresso powder in small saucepan, stirring occasionally to dissolve sugar and espresso powder. Remove pan from heat.
- Add swelled gelatin to hot milk-sugar mixture, stirring until completely dissolved. Cool to room temperature, then mix with drained yogurt. Stir in vanilla extract.
- Refrigerate yogurt mixture until it cools to at least 40 degrees. Pour chilled gelatinous mixture into canister of ice cream machine; churn until frozen. (Can be served as soft frozen yogurt at this point, or can be stored in a sealed plastic container for 2 days before it becomes icy.)
Time
1¼ hours, plus 1 to 2 hours draining, 30 minutes cooling, and 3 hours chillingYield
Serves 8 (Makes 1 generous quart)Ingredients
Ingredients
Ingredients
Why This Recipe Works
For our frozen yogurt recipe, we solved the problem of strong yogurt flavor and grainy sugar by adding some milk. Not only did it tame the yogurt flavor but, when put over low heat, the milk made it possible to dissolve the sugar and gave us an easy way to add vanilla bean flavor. In premium ice creams, egg yolks are responsible for the smooth texture; gelatin serves the same purpose in our frozen yogurt recipe.
Before You Begin
If you prefer to use fresh-brewed coffee, steep three tablespoons of coarse-ground coffee in the hot milk until strongly flavored, about 20 minutes. Strain and discard the coffee grounds. Reheat the mixture before mixing in the gelatin.
Instructions
- Spoon yogurt into fine-mesh strainer set over glass measuring cup. Place measuring cup in refrigerator; let drain until yogurt releases 1/2 cup liquid, 1 to 2 hours.
- Sprinkle gelatin over 1/4 cup of the milk in a small bowl; let stand, stirring frequently, until gelatin swells, about 10 minutes.
- Meanwhile, heat remaining 1 1/2 cups milk, sugar, and espresso powder in small saucepan, stirring occasionally to dissolve sugar and espresso powder. Remove pan from heat.
- Add swelled gelatin to hot milk-sugar mixture, stirring until completely dissolved. Cool to room temperature, then mix with drained yogurt. Stir in vanilla extract.
- Refrigerate yogurt mixture until it cools to at least 40 degrees. Pour chilled gelatinous mixture into canister of ice cream machine; churn until frozen. (Can be served as soft frozen yogurt at this point, or can be stored in a sealed plastic container for 2 days before it becomes icy.)
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