Cuisinart ICE-35 Manual

A SERVICE OF

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FROZEN YOGURTS

Be sure to use fresh, ripe mangoes. The better the mango,

the better the frozen yogurt.

Makes about 8 cups

7 cups low-fat plain yogurt, strained through a cheese-

cloth for 2 to 4 hours

²∕

³

cup granulated sugar

5 mangoes, peeled, pitted and coarsely chopped

2 teaspoons fresh lime juice

In a large mixing bowl, whisk the yogurt and sugar together;

reserve.

Using a Cuisinart

®

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juice and 1 cup of the yogurt mixture. Combine with the

remaining yogurt/sugar mixture. Cover and refrigerate

1 to 2 hours, or overnight.

Turn the Cuisinart

®

Ice Cream Maker on; pour the mixture into

the frozen freezer bowl and let mix until thickened, about

30 to 35 minutes. The frozen yogurt will have a soft, creamy

texture. If a ﬁrmer consistency is desired, transfer the frozen

yogurt to an airtight container and place in freezer for about

2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

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real ﬂavor and richness of this frozen yogurt it is best to use the

whole milk variety.

Makes about 8 cups

2 tablespoons light corn syrup

2 tablespoons honey

¼ cup water

3 vanilla beans, split and seeds scraped

8 cups whole milk plain yogurt, strained through

a cheesecloth for 2 to 4 hours

1½ teaspoon pure vanilla extract

1¼ cups granulated sugar

pinch table salt

Add the corn syrup, honey, water and vanilla beans to a

medium saucepan. Bring mixture to a boil and then simmer until

reduced by half; cool and reserve.

In a large mixing bowl, whisk the yogurt, reserved honey/

water/vanilla reduction, vanilla extract, sugar and salt together.

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2 to 3 hours, or overnight.

Turn the Cuisinart

®

Ice Cream Maker on. Discard the vanilla

beans and pour the mixture into the frozen freezer bowl and

let mix until thickened, about 30 to 35 minutes. The frozen

yogurt will have a soft, creamy texture. If a ﬁrmer consistency is

desired, transfer the frozen yogurt to an airtight container and