Slushed! Part 9

1 teaspoon unflavored gelatin 1 cups freshly squeezed orange juice, strained cup sugar 1 tablespoon honey 1 cups plain, whole milk yogurt 2 tablespoons Grand Marnier Put the gelatin in a medium saucepan. Add the orange juice. When you pour it in, the gelatin may clump up a little, so just give it a brisk whisking. Let the orange juice and gelatin sit like this for about 5 minutes.

Add the sugar and honey to the pot. Whisk to combine. Set the pot on the stove over high heat and bring it to a boil, whisking occasionally. Let the mixture boil for a minute or two. Remove the pot from the stove. Cool the mixture to room temperature, then stick it in the fridge to chill it completely. At this point, if you give the syrup a taste, it will be very sweet. It's okay because the flavors balance out when you add the yogurt later on.

When your orange syrup is totally cold, whisk in the yogurt and triple sec. Process the mixture in your ice cream maker according to the manufacturer's instructions.

When you're done, your frozen yogurt will still be fairly slushy in consistency. Transfer it to a freezer-safe container. Smooth the surface down and press a piece of plastic wrap onto the surface.

Pop the container into the freezer. Freeze overnight to firm the frozen yogurt up completely.

Matcha Frozen Yogurt with Green Tea Infusion

Matcha is a powdered j.a.panese green tea. Its intense green tea flavor-and color-packs a G.o.dzilla-sized punch. Homemade, green teainfused vodka adds a little extra flavor and kick.

MAKES ABOUT 1 QUARTS.

cup vodka 1 tablespoon loose green tea 4 cups plain, whole milk Greek yogurt 1 cup sugar 3 tablespoons matcha green tea Start by making the infused vodka the day before you want to make your frozen yogurt. Combine the vodka and loose green tea in a clean gla.s.s jar. Shake well, cover, and leave on the counter to infuse overnight. Strain the next day, discarding the solids.

Combine the yogurt, sugar, matcha, and cup of the green teainfused vodka in a large bowl. Whisk together until the sugar is completely dissolved. Refrigerate until cold.

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

A Sparkling Ninja

This recipe makes a little more greentea infused vodka than you actually need. Use the rest to make a killer drink, called a Sparkling Ninja!

1. Fill a rocks gla.s.s half full with ice.

2. Add a shot of green teainfused vodka.

3. Fill with ginger ale.

4. Garnish with a cuc.u.mber wedge.

Drunken G.o.ddess Frozen Yogurt

This ridiculously thick and luxurious treat is made with Greek yogurt, lemon zest, and honey. It's quite possibly the closest thing you'll find to ambrosia and nectar this side of Mount Olympus.

MAKES ABOUT 1 QUART.

3 cups plain, whole milk Greek yogurt 1 cup heavy cream Zest from 1 large lemon cup honey cup Drambuie Put the yogurt, cream, lemon zest, honey, and Drambuie 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.

Pumpkin Pie Frozen Yogurt with Spiced Rum

Pumpkin pie isn't just for Thanksgiving. Enjoy it year-round in this version of spiced pumpkin pie-in creamy, frozen yogurt form.

MAKES ABOUT 1 QUARTS.

3 cups plain, whole milk Greek yogurt 1 cups canned pumpkin 1 cup sugar teaspoon ground cinnamon teaspoon ground cloves teaspoon ground nutmeg teaspoon allspice cup Kraken spiced rum Combine all ingredients in a large bowl. Whisk well until uniform. Refrigerate until cold.

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

Know Your Canned Pumpkin You can find canned pumpkin in the baking aisle of most major grocery stores. But, buyer beware. Always get 100-percent pumpkin puree-NOT canned pumpkin pie filling, which comes preloaded with sugar and spices. Using the straight puree lets you control the sweetness and flavor.

Madras Frozen Yogurt

This frozen yogurt combines all the flavors of a cla.s.sic Madras c.o.c.ktail. Made with pureed cranberries and studded with dried fruit, it will definitely satisfy your cranberry cravings.

MAKES ABOUT 1 QUART.

1 cup dried cranberries or Craisins 5 tablespoons orange juice 3 cups plain, whole milk Greek yogurt 1 cup whole cranberries (fresh or frozen) 1 cup sugar 1 cup cranberry juice Zest from 1 large orange cup triple sec Put the dried cranberries in a small bowl. Add the orange juice and 1 tablespoon of triple sec. Toss to combine. Cover and refrigerate overnight to plump up.

Put the yogurt, whole cranberries, sugar, and cranberry juice in the blender. Blend until smooth. Strain into a bowl. Whisk in the orange zest and the remaining 3 tablespoons of triple sec. Refrigerate until cold.

Process the mixture in your ice cream maker according to the manufacturer's instructions, adding in the orange juice and triple secinfused dried cranberries in the last 5 minutes. Transfer to a container. Freeze overnight.

Triple Ginger Brandy Frozen Yogurt

This froyo gets a triple dose of fiery ginger flavor from ground ginger, candied ginger, and ginger liqueur.

MAKES ABOUT 1 QUART.

4 cups plain, whole milk Greek yogurt cup superfine sugar Zest from 1 large lemon 1 tablespoon ground ginger cup Domaine de Canton ginger liqueur cup candied ginger, chopped Put the yogurt, superfine sugar, lemon zest, ground ginger, and ginger liqueur 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, adding in the chopped candied ginger in the last 5 minutes. Transfer to a container. Freeze overnight.

s.e.x on the Beach Frozen Yogurt

There are a zillion different recipes for s.e.x on the Beach. This is a frozen yogurt take on my version, made with cranberry, orange, and peach. Chopped maraschino cherries add a little texture, color, and an extra kiss of sweetness.

MAKES ABOUT 1 QUART.

3 cups plain, whole milk Greek yogurt 1 cup cranberry juice Zest from 1 large orange cup sugar 2 tablespoons vodka 2 tablespoons peach schnapps cup maraschino cherries, chopped finely Put the yogurt, cranberry juice, orange zest, sugar, vodka, and peach schnapps 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, adding in the chopped maraschino cherries in the last 5 minutes. Transfer to a container. Freeze overnight.

Cla.s.sic Pina Colada Frozen Yogurt

A cla.s.sic pina colada is a simple concoction of pineapple, rum, and coconut milk. This tangy frozen version is shot through with bits of fresh, chopped pineapple. In a pinch, use unsweetened, strained, canned pineapple.

MAKES ABOUT 1 QUART.

3 cups plain, whole milk Greek yogurt 1 cup coconut milk cup sugar 4 tablespoons light rum cup fresh, ripe pineapple, chopped finely Put the yogurt, coconut milk, sugar, and rum 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, adding in the chopped pineapple in the last 5 minutes. Transfer to a container. Freeze overnight.

Maple Bourbon Yogurt Studded with Bacon & Pecans

Mmm, mmm, mmm. Talk about a bunch of flavors that were meant to be together. This rich frozen yogurt gets its intense maple flavor from pure maple syrup and a little maple extract. Bits of salty bacon add a little crunch-and great contrast. Bourbon and toasted pecans seal the deal.

MAKES ABOUT 1 QUART.

3 strips uncooked bacon cup pecans 4 cups plain, whole milk Greek yogurt cup pure maple syrup teaspoon natural maple extract cup bourbon Bake the bacon on a parchment-lined sheet pan at 400F until crisp (about 15 minutes), flipping it over about halfway through cooking. Drain, cool, and chop into bits. Set aside.

Toast the pecans on the stove in a skillet over medium heat, stirring often. They're done after about 5 minutes, when they're lightly browned and very fragrant. Remove from pan, cool, and chop into bits. Set aside.

Put the yogurt, maple syrup, maple extract, and bourbon 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, adding the chopped bacon and pecans in the last 5 minutes. Transfer to a container. Freeze overnight.

Limoncello Swirl Frozen Yogurt

Calling all lemon lovers! With lemon zest, Limoncello, and a hefty swirl of lemon curd, this frozen yogurt is sweet, tart-and long on lemony flavor. Adjust the amount of sugar up or down, depending on how sweet your lemon curd is.