Black-Pepper Frozen Yogurt
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
62
Sourness
42
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
Directions:
1
Heat sugar and pepper in a 2- to 3-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is pale golden
2
Remove from heat
3
Whisk together cornstarch and milk, then add to caramel with 1/4 teaspoon salt (mixture will bubble and steam)
4
Simmer, stirring, until caramel has dissolved and mixture is slightly thickened, 2 to 4 minutes
5
Strain through a fine-mesh sieve into a bowl, then whisk in yogurt
6
Chill until cold, about 8 hours
7
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up
8
Heat sugar and pepper in a 2- to 3-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is pale golden
9
Remove from heat
10
Whisk together cornstarch and milk, then add to caramel with 1/4 teaspoon salt (mixture will bubble and steam)
11
Simmer, stirring, until caramel has dissolved and mixture is slightly thickened, 2 to 4 minutes
12
Strain through a fine-mesh sieve into a bowl, then whisk in yogurt
13
Chill until cold, about 8 hours
14
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up