raspberry frozen yogurt

i made this frozen yogurt this morning with fresh local raspberries, licking the paddle at 10 am in the morning.  today’s forecast says that it will be 80 degrees today (hot in seattle!) so what better way to prepare for it than with some frozen delights?  i have had an ice cream maker for quite sometime but don’t use it as much as i like to.  all of this changed when i discovered that coconut milk makes a fine ice cream without the cream (and the tummyaches!)  i only had one can so i added some greek yogurt that i made last week.  the texture of the frozen yogurt was really improved by the richness of the coconut milk and didnt get super icy like it does when you just use yogurt.  making frozen desserts requires a bit more tinkering and ratio calculating because of the balance of sugar to liquid to fat.  i am very much addicted to tart frozen yogurt, a la pinkberry so adding a lot of sugar to the yogurt to counteract the iciness is not appealing to me.

i have the cuisinart ice cream maker (an older model) that i have no complaints about.  the extra freezer bowl is ideal so you have churn two flavors at the same time.  if you can vary this recipe up very easily by using different fruit, infusing the coconut milk with spices, coffee, or teas, or using different mix ins.

frozen yogurt

1 can coconut milk (i used the light variety and it still came out creamy)

2 cups greek yogurt or whole milk yogurt

2 tsp vanilla

1/3 cup agave necter (you can use other liquid sweetners like honey or maple syrup or just plain sugar, but adjust the amounts accordingly)

pinch of salt

1/2 tsp xanthan gum (this is a thicker and actually improves the texture quite a bit, but you can leave it out if you dont have any.  it is used widely in gluten free baking.)

mix in delights of your choice (such as 1 cup of raspberries)

make sure your ice cream maker bowl is well frozen (stash it in the freezer about 24 hours in advance.)

whisk together everthing but the mix ins.  i actually mashed about half the berries into the mixture and saved the other half to swirl in towards the end.  chill the mixture well before freezing it in your ice cream maker.  in the last 5 or so minutes add in your mix ins, such as cookies, chocolate swirls or more berries.  transfer to a container and freeze for a couple more hours to improve scoopability or eat right away for a more soft serve like texture.

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