OK…I know that in 90% of the US it is sweltering. Truly sweltering. Here in balmy Washington State we are having another June-uary. Which means it is pretty nice. Well, nice if you like it cool. Which I do. Anytime I can wear a sweater on June 29th is a woo-hoo kind of day. Mid-60′s at the most. Still…it calls for frozen treats. Cause it is summer. In theory. Since no one else had checked them out, I took home a large stack if ice cream cookbooks from the library earlier this week. Up first I took a try at a frozen yogurt recipe from The Complete Idiot’s Guide to Homemade Ice Cream.
The recipe, found on page 154, called for corn syrup. Since I don’t use corn syrup I thought about substitutions. Sure, honey could have been used but instead I pulled out a jar of Tate & Lyles Squeezy Golden Syrup
, that I had picked up at Cost Plus World Market awhile back. It is a cane sugar syrup, a great sub for corn syrup because it has a mild taste, where honey can over power.
I use a Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker to make my frozen treats. Over the years it has worked well and especially now it keeps me from caving and buying adulterated ice cream.
Raspberry Frozen Yogurt
- 12 ounces raspberries, fresh or frozen, thawed if frozen
- ½ cup Tate & Lyles Squeezy Golden Syrup
- ¼ cup granulated sugar
- 2 cups plain yogurt, preferably all natural
Puree the raspberries in a food processor, Strain through a very fine mesh sieve, discard the seeds. Return the purée to the work bowl, add in the remaining ingredients. Pulse till mixed. Pour into your ice cream maker and process as directed for your model. Mine takes 25 minutes or so. Scoop out and pack into a container, freeze till solid, a couple of hours.
The result is a very smooth and creamy fro-yo, that is incredibly tangy. If you find raspberries to be not sweet to your taste you may want to up the sweetener. I though love mouth puckering frozen treats……