Sour Cherry Frozen Yogurt

This sour cherry frozen yogurt is a combination of Greek yogurt and a more traditional ice cream base, which means it has much better scoop-ability than other frozen yogurts. Plus, a sour cherry sauce cuts some of the tart fro-yo flavor!

Course Ice Cream

Cuisine American

Difficulty Intermediate

Method Freezing

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 355kcal

Author Kaleb

Ingredients

For the frozen yogurt

1 ¼ cups + 2 tbsp whole milk
¾ cup heavy cream
2 tbsp light corn syrup
⅔ cup granulated sugar
1 tsp kosher salt
1 ½ tbsp cornstarch
1 ½ tsp vanilla extract
1 qt whole-fat Greek yogurt
1 recipe sour cherry jam (recipe below)

For the sour cherry jam

1 ¾ cups fresh or frozen sour cherries
1 cup + 2 tbsp granulated sugar
4 tbsp fresh lemon juice

Instructions

For the frozen yogurt

In a 4-quart saucepan, whisk 2 cups milk, heavy cream, corn syrup, sugar, and salt. Set over medium heat.
While the milk mixture is heating, whisk the cornstarch and reserved 2 tablespoons milk until smooth. Set by the saucepan.
As the mixture comes to a low boil, whisk to ensure all the sugar is dissolving. Allow to boil slowly for 2 minutes. Remove from heat and whisk in the cornstarch mixture. Return to heat and whisk until the ice cream is bubbling throughout.
Remove from heat and stir in the vanilla extract and Greek yogurt.
Let cool to room temperature, 20 minutes. Then pour into an airtight container.
Chill at least 6 hours.
When the ice cream base has chilled, remove it from the refrigerator and pour it into the ice cream maker.
Follow the instructions with your maker as they can vary depending on the manufacturer. Insert the paddle and churn until thick. In a KitchenAid ice cream attachment, this takes about 25-30 minutes.
When the ice cream has churned, scoop it into an airtight freezer container, layering it with the sour cherry jam (recipe below).
Freeze 4-6 hours before enjoying to ensure it is at a good scooping consistency.

For the sour cherry jam

In a 2-quart saucepan, combine the cherries, sugar, and lemon juice. Stir and bring to a boil over medium-high heat.
When at a boil, turn heat to medium and continue to cook until slightly thickened, 12-14 minutes.
Remove from heat and cool to room temperature.
Store in an airtight container in the refrigerator until ready to use. This will keep in the refrigerator for up to 2 weeks.

Video

Nutrition

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