Passionfruit Frozen Yogurt

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Passionfruit Frozen Yogurt

Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 10 min
Passive Time 4h
Servings
litre
Ingredients
  • 1 kg Yogurt
  • 360 ml Milk
  • 2 tbsp Cornstarch
  • 50 g Cream cheese
  • 120 g Double cream
  • 160 g Sugar (+3 tbps sugar, divided)
  • 60 ml Light corn syrup
  • 6-8 Passionfruit(s)
Prep Time 10 min
Passive Time 4h
Servings
litre
Ingredients
  • 1 kg Yogurt
  • 360 ml Milk
  • 2 tbsp Cornstarch
  • 50 g Cream cheese
  • 120 g Double cream
  • 160 g Sugar (+3 tbps sugar, divided)
  • 60 ml Light corn syrup
  • 6-8 Passionfruit(s)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. To prepare yogurt, place the Yumii straining cloth over a medium bowl. Scoop yogurt into the draining cloth, cover, and refrigerate for 6 to 8 hours (liquid will drain from yogurt). Discard liquid and measure 18 g strained yogurt. Set yogurt aside for use in base.
  2. To prepare passion fruit syrup, set a sieve over a medium bowl. Cut each passion fruit in half and scoop every last bit of pulp and flesh into the sieve. Using a spoon or spatula push the fruit through the sieve, separating the seeds. Once strained, measure 120 g passion fruit pulp.
  3. Set a small saucepan on the stove and add pulp and 3 tbsp sugar to the pan. Bring to a boil over medium-high heat, stirring occasionally. Heat until sugar is dissolved then remove from heat. Let cool completely.
  4. To make the frozen yogurt base, begin by mixing 3 tbsp of the milk with the cornstarch to make a slurry. In a large bowl, whisk the cream cheese until smooth. Set a fine mesh sieve or the Yumii draining cloth over the bowl and set aside. Fill a large bowl with ice water and set aside.
  5. Combine the remaining milk with heavy cream, remaining 160 g sugar, and corn syrup in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes. Remove from heat and off the heat gradually whisk in the cornstarch mixture.
  6. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Gradually pour the hot milk mixture (through the sieve/Yumii draining cloth) into the cream cheese and whisk until smooth. Pour reserved 180 g strained yogurt and passion fruit syrup. Whisk until smooth.
  7. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes. Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.
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Posted in Frozen Yogurt.