Apricot Frozen Yogurt
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
49
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Bring sugar and 1 cup water to a boil in a 2 1/2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved
2
Add apricots, then reduce heat and simmer, covered, until plump and very soft, 25 to 30 minutes
3
Drain apricots in a sieve set over a bowl, then return syrup to pan
4
Cook syrup over moderate heat, swirling pan occasionally, until a deep caramel, 4 to 5 minutes
5
(Syrup will bubble, so remove from heat periodically to check color
6
) Carefully add 1/2 cup water to caramel (mixture will bubble up and steam vigorously), then cook over moderate heat, stirring, until caramel is dissolved
7
Purée apricots and caramel in a food processor until almost smooth, then cool to room temperature
8
Whisk together apricot purée and yogurt in a large bowl until combined well and chill, covered, until cold, about 4 hours
9
Sprinkle gelatin over remaining 1/4 cup water in a very small saucepan and let stand 1 minute to soften
10
Heat gelatin over moderate heat, stirring, until dissolved, then immediately whisk into apricot mixture
11
Freeze apricot mixture in ice cream maker
12
Transfer to an airtight container and put in freezer to harden
13
Bring sugar and 1 cup water to a boil in a 2 1/2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved
14
Add apricots, then reduce heat and simmer, covered, until plump and very soft, 25 to 30 minutes
15
Drain apricots in a sieve set over a bowl, then return syrup to pan
16
Cook syrup over moderate heat, swirling pan occasionally, until a deep caramel, 4 to 5 minutes
17
(Syrup will bubble, so remove from heat periodically to check color
18
) Carefully add 1/2 cup water to caramel (mixture will bubble up and steam vigorously), then cook over moderate heat, stirring, until caramel is dissolved
19
Purée apricots and caramel in a food processor until almost smooth, then cool to room temperature
20
Whisk together apricot purée and yogurt in a large bowl until combined well and chill, covered, until cold, about 4 hours
21
Sprinkle gelatin over remaining 1/4 cup water in a very small saucepan and let stand 1 minute to soften
22
Heat gelatin over moderate heat, stirring, until dissolved, then immediately whisk into apricot mixture
23
Freeze apricot mixture in ice cream maker
24
Transfer to an airtight container and put in freezer to harden