Apricot Almond Crunch Frozen Yogurt
Yogurt base adapted from Jeni’s Splendid Ice Creams at Home
I roasted the apricots for the swirl, but if you dread turning on the oven in the summer heat, just cook the apricots on the stovetop until they are very soft. The recipes for the apricot swirl and almond crunch make a little extra, perfect for topping!
1 lb apricots
1/2 cup sugar
1 tablespoon honey
2 tablespoons honey
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup sliced, toasted almonds
1 1/2 cups strained, whole milk yogurt*
1 1/2 cups whole milk
1/2 cup cream
2 tablespoons cornstarch
2/3 cup sugar
1/4 cup honey
For the Apricot Swirl:
Preheat oven to 375˚F. Rinse the apricots, pat dry, and remove pits. Chop coarsely and toss with sugar and honey. Spread into a baking dish and bake in the oven for about 30-40 minutes or until the apricots have released their juices, are soft, and become syrupy. Remove from the oven, cool slightly, and scrape into a blender or deep bowl and pulse with an immersion blender (or blend in regular blender, being careful of the steam) until smooth. Set aside to cool completely.
For the Almond Crunch:
Line a baking sheet with parchment or a silicone mat. Set aside.
In a tall-sided saucepan fitted with a candy thermometer, combine the honey, sugar, and enough water to moisten the sugar (a few tablespoons). Heat over medium high to dissolve the sugar, continue to cook until mixture boils, becomes golden, and reaches about 300˚F. Remove from the heat and quickly stir in the salt and baking soda — warning, the candy will bubble up and expand quite a bit once the soda is added — followed by the almonds, stir to coat. Spread the candied almond mixture onto the prepared baking sheet and allow to cool. Once cooled and brittle, break the almond crunch into pieces with a rolling pin or mallet.
For the Frozen Yogurt:
*As instructed by Jeni, I strained regular yogurt for this. I used a 2 pound container of regular, whole milk yogurt in a cheesecloth-covered mesh sieve set over a bowl in the refrigerator overnight. I’m thinking you could use greek yogurt, though I have not tested it. I think that if you used a lower fat yogurt, the texture of the finished yogurt may be a bit more icy.
In a small bowl whisk together the cornstarch and about 1/4 cup of the milk. Set aside. Place the yogurt into a large, heatproof bowl. Prepare an ice bath in a clean sink basin or large bowl.
Combine the rest of the milk with the cream in a saucepan with the sugar and honey. Bring to a boil. Remove from heat and whisk in the cornstarch mixture. Return to a boil and cook for a few more minutes, whisking or stirring, until thickened enough to coat the back of a spoon. Whisk the hot milk mixture into the yogurt to blend. Stir the mixture over the ice bath until cooled — or alternatively, pour the mixture into a gallon freezer bag, zip the top, and place in the ice bath to cool. Once cooled, pour the yogurt base into the basin of an ice cream maker and process according to the manufacturer’s instructions.
Once churned, scrape about 1/4 of the yogurt mixture into a freezer container, drizzle however much apricot swirl you want (a few tablespoons), followed by some of the almond crunch. Repeat with the remaining yogurt/swirl/almond crunch so you have several layers of yogurt, swirl, and crunchy bits. Cover and freeze at least 4 hours or until solid. [/recipe]