Gingerbread Frozen Yogurt Recipes

Steps:

• bring the milk, molasses, brown sugar, ginger, cinnamon & pepper to a simmer in a small saucepan over medium heat.
• cook, stirring, until the sugar has dissolved.
• when the mixture comes to a boil, remove from the heat and allow to cool to room temperature.
• strain the milk mixture into a small bowl and set aside.
• combine the water & the white sugar in a small saucepan and bring to a boil, without stirring< over medium heat.
• when the sugar mixture comes to a full boil, continue to boil for 1 minute.
• while the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. when the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. when all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2-3 minutes.
• whisk together the yogurt, vanilla and spiced milk in a large bowl until smooth. fold in the meringue.
• pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer's directions.
• when the yogurt has finished churning and is still soft, transfer to a large bowl. fold in the candied ginger, if using, until evenly distributed.
• transfer to a freezer-safe container and chill in the freezer for 2-3 hours to allow the yogurt to completely set.

Steps:

• Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
• In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

Steps:

• Strain the yogurt: If you are using regular yogurt, you'll need to strain the water out. If you are using Greek style yogurt, skip this step. Line your mesh strainer with a double-layer of cheesecloth. Spoon the yogurt in and let it sit propped over a bowl in the refrigerator for 6 hours until all water has drained out.
• Mix and rest: Mix the strained yogurt with the sugar and coconut extract. Let it chill out in the refrigerator for 1 hour to let the sugar dissolve nicely.
• Churn, baby, churn: Following instructions (if you can find them) that came with your ice cream maker, churn until it becomes the consistency that you like. My ice cream maker takes 25 minutes.
• Toast coconut: While the fro-yo is churning, toast coconut. Take a dry medium skillet. Set on medium-high heat and add the coconut flakes. Stir constantly and in a couple of minutes, you'll have beautifully toasted coconut flakes. Remove from heat immediately and set aside. To serve, sprinkle the toasted coconut on top of your frozen concoction.