Friday, May 7, 2010

TO TRY: Coffee Froyo (Jeni's Base)

Makes 1/2 quart

Ingredients

  1. 1/2 cup strongly brewed coffee
  2. 1/2 of one 1/4-ounce package unflavored powdered gelatin
  3. 1/3 cup plus 3 tablespoons sugar
  4. 1/8 cup light corn syrup
  5. 1 cups plain skim-milk yogurt
  6. 1/4 cup heavy cream

Directions

  1. Fill a large bowl with ice water. Pour 2 tablespoons of the coffee into a small bowl. Sprinkle the gelatin over the coffee and let stand for 5 minutes.
  2. Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of coffee with 1/3 cup of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the coffee gelatin.
  3. In a medium bowl, mix the yogurt warm coffee mixture, then whisk in the cream. Set the yogurt base in the ice water bath and let stand, stirring occasionally, until cold, 20 minutes.
  4. Pour the coffee yogurt into an ice cream maker and freeze according to the manufacturer’s instructions.
  5. Mix-in the dessert the last few minutes of churning. Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.
Mix-in: brownies, chocolate chips?