FROZEN YOGURT--VANILLA CORIANDER OR VANILLA BEAN CURRANT
The tartness of frozen yogurt goes well with fruit desserts like sweet berry cobblers, poached pears, and upside down stone-fruit cakes.
2 quarts plain yogurt, Greek works for a extra tangy finish
- 1/2 cup light corn syrup
- 3/4 cup granulated sugar
- 2 teaspoons vanilla
3 tablespoons coriander, finely ground, sieved
Variation: Vanilla bean with currents
- 1 vanilla bean, split and scraped
- 1/2-3/4 cup currants, plumped in rum or warm water
Place yogurt in cheesecloth, lined strainer and set over a bowl in the refrigerator for 12 hours. Discard the liquid and cheesecloth. Place yogurt in bowl and combine with remaining ingredients. Place into ice cream machine and follow your manufacturer’s directions. yield 1 quart
For variation, omit coriander and add vanilla bean scraping and well drained currants before churning.