Abigals Favorite

Home Made Ice Cream Recipes

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3/4 cup sugar
2 teaspoons cornstarch
12 ounces evaporated low fat milk
1 teaspoon vanilla
1 cup plain yogurt
2 ounces semisweet chocolate chips

In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt. Refrigerate until the mixture is cold. Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently. Freeze in a ice-cream maker according to manufacturer's directions.
 

Vanilla Frozen Yogurt

teaspoon vanilla extract
2 1/4 cup milk
1/2 cup sugar
1 envelope gelatin
1/8 teaspoon salt
1 1/2 cup plain yogurt
1/4 cup corn syrup

Combine the milk, sugar, gelatin, and salt. Let stand 1 minute. Cook over low heat for 5 minutes or until the gelatin dissolves. Let the mixture cool completely. Stir in the vanilla extract, yogurt, and corn syrup. Pour into a bowl; cover and chill for 8 hours. Pour into a ice cream machine and freeze according to manufacturer's instructions.

 

Frozen Apricot Yogurt

1 1/2 cup Dried apricots
1 1/2 cup Orange juice
3 cups  Low-fat yogurt
1 ts Grated orange rind

In small saucepan or microwave dish, combine apricots and orange juice. Bring to a steady boil. Cover and simmer over medium heat for about 10 minutes.

Let cool.

Combine apricot mixture, yogurt and orange rind. Mix well. Freeze in an ice-cream machine or transfer to shallow metal cake pan. Freeze until almost solid. Break into big chunks and beat with electric mixer or food processor until smooth.

Transfer to airtight container and freeze until firm -about 45 min to an hour-.

Let stand in refrigerator for 15 to 30 minutes or until softened before serving.


 

Raspberry Frozen Yogurt

3 cups raspberries
2/3 cup sugar
1 tablespoon cornstarch
1 cup milk
1/4 cup corn syrup
1 cup plain yogurt

In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside. Combine the sugar and cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1 minute, stirring constantly. Remove from the heat. Stir in raspberry purée and corn syrup. Let the mixture cool completely. Combine the raspberry mixture and yogurt in a bowl; stir well. Cover and chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze according to manufacturer's instructions.

Raspberry Frozen Yogurt 2

3 pints raspberries
2 tablespoon fresh lemon juice
1 1/3 cups powdered sugar
1 cup nonfat yogurt, plain

In a blender, puree raspberries with lemon juice. To remove seeds, force the puree through a fine strainer into a bowl. Mix in sugar and yogurt. If necessary, chill until cold. Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.
Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours.
Break into chunks and process in a food processor.
 

 

Banana Frozen Yogurt 3 cups low fat plain yogurt 2 cups very ripe bananas 1/3 cup brown sugar 2 tsp lemon juice Blend bananas, brown sugar and lemon juice in blender or food processor. When thoroughly blended, add yogurt. Makes about 1Qt

Mango & Peach Frozen Yogurt

2 medium (8 oz.) ripe mangoes, peeled and cubed
2 cups peach low-fat yogurt
1/2 cup honey

In a blender or food processor container, process mango cubes until smooth. Add yogurt and honey; process until well combined. Transfer mixture to ice cream maker; freeze according to manufacturer’s directions.
 

Peach Frozen Yogurt

1/2 cup sugar
1 teaspoon gelatin
1/8 teaspoon nutmeg
1/2 cup milk
2 tablespoons corn syrup
1 1/2 pound peaches, peeled & quartered
1 cup plain yogurt
1/2 teaspoon vanilla

Combine the first 3 ingredients in a saucepan. Stir in milk; let stand 1 minute. Place over low heat; cook 5 minutes or until the gelatin dissolves, stirring constantly. Remove from heat; stir in the corn syrup. Let the mixture cool completely. In a food processor add the peaches and process until smooth; scraping the sides of the processor bowl occasionally. Combine the peach purée, gelatin mixture, yogurt, and vanilla in a large bowl; stir well. Cover and chill 8 hours. Pour mixture into a ice cream machine and freeze according to manufacturer's instructions. 

Banana-Strawberry Frozen Yogurt

2 ripe bananas
1 cup sliced strawberries
1 cup plain fat-free yogurt
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
Place ingredients in a food processor; process until smooth. Pour into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into freezer-safe container; cover and freeze.  

Blueberry Frozen Yogurt

2 Cup Fresh Blueberries
1 Banana -mashed
3/4 Cup -Quantity Flexible
1/2 Cup Orange Juice
2 cup Nonfat Yogurt plain
1 tsp Vanilla Extract

In an electric blender or food processor, combine all ingredients.
Blend well.
Pour into ice cream maker and freeze according to manufacturer's instructions.
Defrost slightly before serving

 

Chocolate Swirl Frozen Yogurt

3/4 cup Sugar
2 tsp Cornstarch
12 oz Can lowfat evaporated milk
1 tsp Vanilla extract
1 cup Plain lowfat yogurt, stirred
2 oz Semi-sweet chocolate

In medium saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; cool to lukewarm. Add vanilla and yogurt. Refrigerate until mixture is cold.

Melt chocolate. While chocolate is hot, pour it very slowly into chilled yogurt mixture while stirring gently. Freeze in ice-cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions previously posted.




 

2 lb Golden apples cored, and cut into 1/4 -1/2" thick slices
1/4 cup sugar
1/2 tsp ground cinnamon
2 tbl lemon juice
6 scoop fat-free no-sugar-added
vanilla frozen yogurt - (1/4-cup ea)
Grated nutmeg to taste


Lay apple slices in a 3-quart or larger crockery slow cooker.
Combine sugar and cinnamon.
Sprinkle over apples and drizzle with lemon juice.
Cover and cook on Low for 6 1/2 to 8 hours.

To serve, spoon hot apples into 6 dessert dishes.
Top each with a scoop of frozen yogurt.
Lightly sprinkle with nutmeg and serve.

Kiwi Sorbet


12 kiwis
3/4 cup sugar
1 large egg white, slightly beaten

Peel the kiwis and slice them coarsely. Place in a food processor along with the sugar and puree finely. Be sure there are no lumps. There should be about 3 cups of puree.

Transfer the mixture to an ice-cream freezer and process according to manufacturer's directions.

Beat the egg white with 2 or 3 strokes of a whisk. When the mixture is half-frozen, pour the egg white into it and resume freezing until done.

 

Strawberry Sorbet

1 quart full-flavored strawberries
½ cup frozen apple juice concentrate
2 tablespoons lemon juice

Puree all ingredients in a food processor, pour into a bowl, cover, and freeze for 3 or 4 hours.

Remove the bowl from the freezer about every 45 minutes and puree again for a smooth consistency. Let the sorbet sit out at room temperature for 15 minutes or so before serving
 

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