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Freeze | Roasted Sour Cherry Frozen Yogurt + a KitchenAid Giveaway

Cheryl Sternman Rule2 Comments

One of my goals with Team Yogurt is to delight members with different offers each month. Last month, I mailed out over 800 coupons for AtlantaFresh / Greek Pastures yogurt. I hope those of you who opted in have been enjoying your free yogurt. If you haven't yet joined Team Yogurt, now's an especially good time to do so. (Only members are eligible for these offers and contests.)

This month's prize, a KitchenAid Artisan Series 5-Quart Stand Mixer with an ice cream maker attachment, will go to *one* lucky winner. It's perfect not only for making the frozen yogurt recipes in Yogurt Culture, but also for making any homemade ice cream, sorbet, or gelato. KitchenAid sent me an ice cream attachment free of charge, and I used it to make the Roasted Sour Cherry Frozen Yogurt below.

(UPDATE: 7/20/15. THE DEADLINE FOR ENTERING THE KITCHENAID CONTEST HAS NOW PASSED. TEAM YOGURT WILL NOTIFY THE WINNER ON 7/22/15. TO BE ELIGIBLE FOR FUTURE OFFERS AND CONTESTS, JOIN TEAM YOGURT HERE.)

Recipe for Roasted Sour Cherry Frozen Yogurt 

In this beautifully swirled summer dessert, sour cherries join forces with creamy whole milk yogurt to invigorating, mouth-puckering effect. The cherries themselves are good and tart, and because they're so juicy they become almost sorbetlike when marbled through a creamy base of Greek yogurt, heavy cream, and honey. Read through the recipe carefully so you leave plenty of time for chilling and then freezing your creation.

Serves 6 to 8

About 1 pound 5 ounces sour cherries, pitted and stemmed (once pitted and stemmed, you'l have about 3 packed cups)
3 tablespoons granulated sugar
1 tablespoon chia seeds
2 cups plain whole milk Greek yogurt 
1/2 cup cold heavy cream
1/4 cup honey

Preheat the oven to 350°F with a rack in the center position. Tumble the cherries onto a parchment-lined baking sheet and sprinkle evenly with the sugar. Roast for 45 to 50 minutes, until the juice pools lightly on the parchment. 

Finely chop 1/2 cup of the roasted cherries with a knife. Set aside.

Puree the remaining cherries in a food processor until as smooth as you can manage, without being too fussy about it. (Textural flecks will create a welcome duality against the smooth yogurt base.) Transfer to a medium bowl, stir in the hand-chopped cherries and chia seeds, and refrigerate at least one hour (or up to overnight).

In a medium bowl, whisk the yogurt, cream, and honey until smooth.  Refrigerate for at least 30 minutes. 

Churn the yogurt mixture (not the cherries!) in an ice cream maker according to the manufacturer's instructions until thick and scoopable, about 15 minutes. Scrape half of the yogurt mixture into a metal loaf pan and smooth the top. Scrape half of the sour cherry mixture over top, smoothing into a thin layer. Top with the remaining frozen yogurt, and, finally, end with the remaining sour cherries. Press a sheet of parchment directly on the surface, then cover tightly with aluminum foil and freeze for at least 3 hours.

Let stand at room temperature until just soft enough to scoop into big, swirly, marbled rounds.

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