Name: Ginger-Turmeric Frozen Yogurt
Total time: 13 h 50 min
Ingredients: 1 quart plain whole-milk yogurt; 1 teaspoon unflavored gelatin; 1½ teaspoons grated fresh ginger; 1 teaspoon ground ginger; 1 teaspoon ground turmeric; ¾ cup sugar; 3 tablespoons Lyle's Golden Syrup; ⅛ teaspoon salt

Why This Recipe Works

To showcase these two spices in a dessert on the cold side, we incorporated fresh and ground ginger as well as ground turmeric into a tangy frozen yogurt—like a frozen lassi. The key to dense creaminess was controlling the water in the base so that the number of large ice crystals that formed during freezing was minimized. We strained excess liquid from the yogurt and dissolved and heated a teaspoon of gelatin in a portion of it to prevent water molecules from joining and forming large crystals. We swapped in a few tablespoons of Lyle's Golden Syrup for some of the granulated sugar; the syrup is 50 percent invert sugar whose molecules are better at depressing freezing point, so more water in the frozen yogurt stayed in the liquid state rather than crystallizing.

Before You Begin

We prefer richer-tasting Lyle's Golden Syrup, but you can substitute light corn syrup. If you're using a canister-style ice cream maker, be sure to freeze the empty canister for at least 24 hours and preferably 48 hours before churning. For self-refrigerating ice cream makers, pre-chill the canister by running the machine for 5 to 10 minutes before pouring in the yogurt.

Instructions

Line colander or fine-mesh strainer with triple layer of cheesecloth and place over large bowl or measuring cup. Place yogurt in colander, cover with plastic wrap (plastic should not touch yogurt), and refrigerate until 1¼ cups whey has drained from yogurt, at least 8 hours or up to 12 hours. (If more than 1¼ cups whey drains from yogurt, stir extra back into yogurt.)

Discard ¾ cup drained whey. Sprinkle gelatin over remaining ½ cup whey in bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir fresh ginger, ground ginger, and ground turmeric into mixture and let cool for 5 minutes. Strain mixture through fine-mesh strainer set over large bowl, pressing on solids to extract all liquid; discard solids. Whisk drained yogurt, sugar, syrup, and salt into cooled whey-gelatin mixture until sugar is completely dissolved. Cover and refrigerate until yogurt mixture registers 40 degrees or less, about 3 hours.

Churn yogurt mixture in ice cream maker until mixture resembles thick soft-serve frozen yogurt and registers about 21 degrees, about 20 minutes. Transfer frozen yogurt to airtight container and freeze until firm, about 2 hours. Serve. (Frozen yogurt can be stored in freezer for up to 5 days.)