As seen on WIBW 13 News This Morning, June 2014, as part of Chef Alli’s Farm Fresh Ktichen. Our guest was Melissa Hildebrand, From the Land of Kansas Member, of Hildebrand Dairy Farms, Junction City, KS.
3 cups pitted fresh cherries
2 Tbs. lemon juice
1 1/2 – 1 3/4 cups granulated sugar (this may need adjusted according to how sweet or tart your cherries are)
1/4 cup whole milk or whipping cream
3 cups plain Greek yogurt, I made mine from Hildebrand 2% milk
2-3 Tbs. almond liqueur, such as as Amaretto (or substitute 1/2 tsp. pure almond extract)
Place the pitted cherries, lemon juice, and sugar in a medium saucepan and bring to a simmer; stir until sugar is completely dissolved. Remove from heat and let cherry mixture cool; place into the bowl of a food processor and and pulse until smooth. Mix cherry puree, milk, and yogurt together in a bowl and chill for at least 1-2 hours, even better overnight, if possible. Place cherry mixture into bowl of ice cream maker; add amaretto; process until smooth and firm. Place fro-yo into an air-tight container and into the freezer for a few hours to harden up.
Chocolate Chocolate-Chunk Fro-Yo with Almonds
3 cups chocolate low-fat Greek-style yogurt ( I made mine using Hildebrand Dairy Farms skim chocolate milk)
1 cup sugar
1 Tbs. vanilla extract
1/8 tsp. kosher salt
1 cup chocolate chunks (I prefer semi-sweet or dark chocolate)
1/2 cup chopped toasted almonds
In a mixing bowl, combine yogurt, sugar, vanilla and salt; whisk until smooth. Using a 1 1/2 – 2 quart ice cream maker, freeze yogurt mixture according to manufacturer’s directions. Transfer frozen yogurt to a large air-tight container, then stir in chocolate chunks and toasted almonds. Freeze at least 4 hours, or overnight, to let frozen yogurt ripen before serving. Let stand at room temperature for 5-10 minutes to soften slightly before serving. Makes approx. 1 quart of frozen yogurt.
Now You’re Cookin’,