Sour Cherry FroYo

Created 12 Jul 2013 00:46, Updated 02 Sep 2014 19:35

Sour Cherry Frozen Yogurt

Adapted from Ultra Runner Girl, who in turn had already adapted it from David Lebovitz's The Perfect Scoop.

3 c fresh sour cherries, pitted
a splash of lemon juice
1 c sugar
2 c plain whole-milk yogurt
1/2 tsp cinnamon
1/4 tsp almond extract
3 oz dark or milk chocolate, broken into pieces

Put the cherries in a medium saucepan with the sugar and the lemon juice. Bring to a boil, then lower heat and simmer for 5 minutes, stirring frequently until the cherries are soft. Remove from heat and allow to cool to room temperature or chill in the refrigerator overnight.

Set aside 1/2 cup of the cherries. Pour the rest of the cherries and their liquid in a blender or food processor with the yogurt and almond extract. Process until the mixture is smooth. Add remaining cherries and chocolate and pulse to chop roughly.

Chill for at least 2 hours, then freeze in your ice cream maker. If the mixture is really well-chilled, it only takes about twenty minutes. Spoon it into the container you'll store it in and stick it in the freezer so it can firm up a bit more. Enjoy!

This was what I did the first try, and it worked out okay, but the chocolate pieces ended up larger than I like. I'm not a big fan of dark chocolate (this was a way to use it up in a tasty way), so in future I probably would use milk chocolate or something else. I also added more sugar than the original recipe called for, to try to account for the added bitterness of the dark chocolate. The cinnamon was a total whim because David liked the addition of cinnamon to the cherry turnover filling we made. Though I don't know how this would have tasted without it, I think the addition was good.

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