Frozen Yogurt
Here's my first experiment with the new KitchenAid ice cream attachment. My mixer is a Model KSM5PS Heavy Duty 325 watt mixer. Got it for Mother's Day 10 years ago - had no problem using the attachment. According to the directions, in 20-30 minutes you should get "soft-consistency ice cream and other frozen desserts" I, however, do not really expect "ready to eat" ice cream in that time. I know that's a complaint some people have about this attachment - but seriously I don't think any non-commercial ice cream maker is going to produce that without some freezer curing time.
Strawberry frozen yogurt
Ingredients
2 cups vanilla yogurt (can use plain, just add a couple tsp vanilla to it)
2 cups pureed fresh strawberries
1 (14 ounce) can sweetened condensed milk
1 cup milk
Directions
In a large bowl, combine all ingredients. Fill cylinder of ice cream freezer and freeze according to manufacturer's directions. Allow to cure in freezer 2-4 hours before serving.
Frozen yogurt churning away in the ice cream attachment of my (some might call it grimy, I call it well loved) KitchenAid mixer. It never got to what I would consider true "soft serve" consistency. It was more "thick milkshake" when I poured it into the container to go into the deep freeze for curing. It may have been due to a couple things. 1) I didn't chill the mixture that long, only about an hour. 2) It was like 98 freaking degrees in my kitchen, and it churns for 30 minutes in that environment. Note the sweating on that bowl! Just may have been too much. I'll do a couple more batches before I cast judgement on the attachment.
Finished product, scooped semi-artistically into my thrift store dessert bowls. It was pretty durn tasty, but the consistency was slightly lacking. This is probably due to the fact that (as stated above) it was a lot more liquid when it went in for the cure than it probably should have been, thus got a little "icier". Also, I couldn't find full fat yogurt (Seriously food police, not everyone has a pathological fear of fat), so using low fat may have affected it as well. But none of that stopped us from eating it all. :)
This recipe was the perfect size for my 2 quart attachment with no spillover.
Strawberry frozen yogurt
Ingredients
2 cups vanilla yogurt (can use plain, just add a couple tsp vanilla to it)
2 cups pureed fresh strawberries
1 (14 ounce) can sweetened condensed milk
1 cup milk
Directions
In a large bowl, combine all ingredients. Fill cylinder of ice cream freezer and freeze according to manufacturer's directions. Allow to cure in freezer 2-4 hours before serving.
Frozen yogurt churning away in the ice cream attachment of my (some might call it grimy, I call it well loved) KitchenAid mixer. It never got to what I would consider true "soft serve" consistency. It was more "thick milkshake" when I poured it into the container to go into the deep freeze for curing. It may have been due to a couple things. 1) I didn't chill the mixture that long, only about an hour. 2) It was like 98 freaking degrees in my kitchen, and it churns for 30 minutes in that environment. Note the sweating on that bowl! Just may have been too much. I'll do a couple more batches before I cast judgement on the attachment.
Finished product, scooped semi-artistically into my thrift store dessert bowls. It was pretty durn tasty, but the consistency was slightly lacking. This is probably due to the fact that (as stated above) it was a lot more liquid when it went in for the cure than it probably should have been, thus got a little "icier". Also, I couldn't find full fat yogurt (Seriously food police, not everyone has a pathological fear of fat), so using low fat may have affected it as well. But none of that stopped us from eating it all. :)
This recipe was the perfect size for my 2 quart attachment with no spillover.