Slushed! Part 10

MAKES ABOUT 1 QUART.

4 cups plain, whole milk Greek yogurt cup sugar Zest from 1 large lemon cup Limoncello cup lemon curd Put the yogurt, sugar, lemon zest, and Limoncello in a large bowl. Mix until completely uniform. Refrigerate until cold.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container. Spoon the lemon curd over the frozen yogurt and swirl it through with a b.u.t.ter knife. Freeze overnight.

Homemade Lemon Curd

Makes about 1 cup If you use lemon curd purchased from a store, taste it before you start cooking and adjust the amount of sugar as necessary. Different brands have varying amounts of sweetness. For unbelievably fresh lemon flavor, you can also make your own.

3 egg yolks cup sugar Zest and juice of 2 large lemons 4 tablespoons b.u.t.ter Cook the egg yolks, sugar, lemon zest, and lemon juice in the top of a double boiler for about 7 minutes, whisking frequently, until it's pale yellow, thickened, and registers 170F on a candy thermometer. Remove from the heat and whisk in the b.u.t.ter 1 tablespoon at a time. Cool and refrigerate for up to 2 weeks.

Dirty Banana Frozen Yogurt

A dirty banana is an unlikely-and completely delicious-combination of banana and coffee-flavored liqueur. This frozen yogurt combines fresh bananas and Kahlua, with just a hint of allspice.

MAKES ABOUT 1 QUART.

34 large, ripe whole bananas, peeled and cut into chunks 2 cups plain, whole milk Greek yogurt cup sugar teaspoon vanilla extract cup Kahlua teaspoon ground allspice Put the bananas, yogurt, sugar, vanilla extract, Kahlua, and ground allspice in a blender. Blend until smooth. Refrigerate until cold.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container. Freeze overnight.

Rusty Nail Frozen Yogurt

The Rusty Nail is a cla.s.sic c.o.c.ktail that's a heady combination of Scotch and honey-flavored Drambuie. Here's a frozen yogurt version, with just a smidge of lemon zest thrown in to balance out the flavors.

MAKES ABOUT 1 QUART.

4 cups plain, whole milk Greek yogurt Zest from 1 large lemon cup honey 1 teaspoon Drambuie cup Scotch Put the yogurt, lemon zest, honey, Drambuie, and Scotch in a large bowl. Mix until completely uniform. Refrigerate until cold.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container. Freeze overnight.

Strawberry Banana Daiquiri Frozen Yogurt

Fresh strawberries and ripe bananas make this a really thick, fabulously fruity frozen yogurt. Minus the rum, it practically qualifies as health food. (Actually, leave out the rum and add a scoop of protein powder, and you'll have a supercharged, nonalcoholic smoothie.) MAKES ABOUT 1 QUART.

2 ripe whole bananas, peeled and cut into chunks 1 cup fresh strawberries, hulled and sliced 2 cups plain, whole milk Greek yogurt cup sugar cup light rum Put the bananas, strawberries, yogurt, sugar, and light rum in the blender. Blend until smooth. Refrigerate until cold.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container. Freeze overnight.

Irish Coffee Frozen Yogurt

This high-octane frozen yogurt gets plenty of zip from freshly brewed coffee. Brown sugar and whiskey add hints of mellow caramel.

MAKES ABOUT 1 QUART.

3 cups plain, whole milk Greek yogurt 1 cup strong brewed coffee, cold cup brown sugar cup whiskey Put the yogurt, coffee, brown sugar, and whiskey in a large bowl. Mix until completely uniform. Refrigerate until cold.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container. Freeze overnight.

Eggnog & Bourbon Frozen Yogurt

This is a great alternative to straight-up eggnog in the winter. Serve it as a lighter dessert after a rich holiday feast.

MAKES ABOUT 1 QUART.

3 cups plain, whole milk Greek yogurt 1 cup eggnog cup sugar cup bourbon teaspoon freshly grated nutmeg Put the yogurt, eggnog, sugar, bourbon, and grated nutmeg in a large bowl. Mix until completely uniform. Refrigerate until cold.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container. Freeze overnight.

Chapter 6.

Semifreddo, Mousse, and Parfaits

These frozen treats tend to be lighter and less dense than ice cream and gelato.

In Italian, semifreddo literally means "half cold," and the ones that you see are typically molded, with the texture of a frozen mousse. Because they incorporate a lot of whipped cream, they're very airy, and they tend to freeze less solidly than ice cream.

Technically, a parfait is any dessert that's served layered in a dish. Serve frozen parfaits in pretty gla.s.ses and goblets, so you can see the dessert.

Raspberry Liqueur Semifreddo

This semifreddo would make a spectacular finale for a sw.a.n.ky dinner party. Lush raspberry-infused whipped cream is swirled with sweet raspberry jam, then crowned with fresh raspberries. The whole thing is frozen in a loaf pan, so it holds a nice shape. Serve fat slices garnished with whipped cream, fresh raspberries, and mint.

MAKES 1012 SERVINGS 2 pints fresh raspberries, plus more for garnish 5 egg yolks cup sugar cup raspberry liqueur 3 cups heavy cream cup seedless raspberry jam Whipped cream, for garnish Fresh mint, for garnish Line a one-pound loaf pan with plastic wrap. Spread half the raspberries on the bottom. Pop the pan in the freezer.

Whisk the egg yolks, sugar, and raspberry liqueur together. Cook in a double boiler, whisking constantly, until it reaches about 170F and is thick enough to coat the back of a spoon. Remove from heat. Chill in an ice bath, then refrigerate until cold.

Beat the cream in your stand mixer until it forms soft peaks. In batches, fold the cold egg yolk mixture into the whipped cream. Fold in the rest of the fresh raspberries.

Pour the mixture into your prepared loaf pan. Spoon the raspberry jam on top of the mixture. With a knife, gently swirl the jam through the mixture.

Cover with plastic wrap, pressing it gently to the surface. Freeze overnight.

To unmold, remove the pan from the freezer and let it sit at room temperature for about 10 minutes to loosen up. Remove the top layer of plastic wrap. Invert the pan onto a serving platter. Remove the bottom layer of plastic wrap.

Slice with a warmed knife. (Run the knife under hot water for a minute, then dry before slicing.) Serve garnished with fresh raspberries and mint leaves.

Mocha Semifreddo with Kahlua & Shaved Chocolate

Serve this with espresso after a big dinner with friends. Rich, coffee-laced whipped cream is spiked with Kahlua. Serve thick slices with whipped cream and chocolate shavings.

MAKES 1012 SERVINGS 5 egg yolks cup sugar cup Kahlua cup strong brewed coffee, chilled 3 cups heavy cream 2 tablespoons unsweetened cocoa powder 2 tablespoons powdered sugar Whipped cream, for garnish Chocolate shavings, for garnish Line a one-pound loaf pan with plastic wrap. Set aside.

Whisk the egg yolks, sugar, Kahlua, and coffee together. Cook in a double boiler, whisking constantly, until it reaches about 170F and is thick enough to coat the back of a spoon. Remove from heat. Chill in an ice bath, then refrigerate until cold.

Beat the cream, cocoa powder, and powdered sugar in your stand mixer until it forms soft peaks. In batches, fold the cold egg yolk mixture into the whipped cream.

Pour the mixture into your prepared loaf pan. Cover with plastic wrap, pressing it gently to the surface. Freeze overnight.

To unmold, remove the pan from the freezer and let it sit at room temperature for about 10 minutes to loosen up. Remove the top layer of plastic wrap. Invert the pan onto a serving platter. Remove the bottom layer of plastic wrap.

Slice with a warmed knife. (Run the knife under hot water for a minute, then dry before slicing.) Garnish with whipped cream and chocolate shavings.

Strawberry & Champagne Semifreddo

Strawberries and champagne is a sweet and lovely combination. They pair nicely in a gla.s.s-or in this frozen mousse. This strawberry-topped dessert is sure to be a hit at your next brunch. Make it the night before for worry-free hosting.

MAKES 1012 SERVINGS 1 pounds hulled strawberries, divided cup white sugar Pinch of salt teaspoon fresh lemon juice cup champagne or prosecco 2 cups heavy cream Additional strawberries, hulled and sliced, for garnish Line a one-pound loaf pan with plastic wrap. Slice of the strawberries and arrange them neatly in the bottom of the pan. Pop the pan into the freezer.

Roughly chop the remaining pound of berries. Put them in a medium-sized bowl with the sugar, salt, and lemon juice. Let the mixture sit on the counter for about 10 minutes.

Pour about half of the mixture into your blender. Blend until smooth. Combine the puree and the rest of the berry mixture in a bowl. Add the champagne or prosecco. Mix to combine well. Chill the mixture for 24 hours, or until cold.

Beat the cream to stiff peaks. Fold in the chilled berry mixture in thirds. Pour into prepared loaf pan. Press a piece of plastic wrap to the surface. Freeze overnight.