Rhubarb Frozen Yoghurt

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Grab your girlfriends or your guy and a spoon and getting comfy, it’s time for some homemade frozen yoghurt. Or fro-yo, whatever you wanna call it.

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I’m relatively new to frozen yoghurt and after buying a tub of Ben & Jerry’s Strawberry Shortcake Frozen Yoghurt I was completely hooked! After I finished the tub, I craved more but wanted to make it from scratch, controlling what went into it and making it super-duper yummy!

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This is the second recipe I have for you for rhubarb May, and it’s a good one. Oh so good. What I love about frozen yoghurt is the soft ness. It doesn’t freeze as solid as ice cream and It set’s slightly melted which is the way I like to eat my iced goods.

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It has that sweet yet tangy-ness that is a characteristic frozen yoghurt. The rhubarb is tart but not as tart as your may think. The whole thing just works. It’s utterly scrumptious!!

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It’s also a lot more easier to make than you make think. When I first thought about attempting the recipe I found it a little daunting. I nearly didn’t make it, fearing it would be too hard or tricky. It’s not, it’s the total opposite. There a few steps to the recipe that you need to have done in advance but it can be easily fitted into a weekend or spread over two evenings.

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The first thing you need to do is strain your yoghurt. You’ll need a sieve, cheesecloth, a bowl and clingfilm. You need to sit the sieve over the bowl then place two layers of cheesecloth in it. Place the yoghurt in, cover with clingfilm and leave to drain for 8 hours. I actually left mine for 24 hours. I was so surprised at home much water came out of the yoghurt, it rendered the yoghurt very thick. That’s what your after. Step one, completed.

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Next step is preparing the rhubarb. Chop it into 1 inch pieces, place in an oven proof dish, coat with caster sugar and bake for 45 minutes. Leave to cool then refrigerate. Step two done! See it’s not that complicated at all. Now before you start putting everything together get a large bowl fill with cold water and ice cubes.

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Now it comes to put the rest of the ingredients together and churning. In a small bowl add a little milk then some cornflour and mix well together. Grab a large bowl and whisk cream cheese, set aside. In a large saucepan combine milk, sugar, golden syrup, whipping cream and boil for a few minutes. Remove from the heat and slowly add the cornflour mixture. Place back on the heat and simmer until thickened, stirring constantly then take of the heat.

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Bit by bit, whisk the hot mixture into the softened cream cheese then add the yoghurt and rhubarb. Pour everything into a plastic bag and submerge in the iced water bath for at least 30 minutes. Pour into your ice cream machine and churn until thicker, then transfer to a plastic tub, cover with a layer of parchment and chill for around 4 hours.

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Last step, rejoice by eating your freshly churned frozen yoghurt, it will never have tasted so good.

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The recipe for this comes from Jeni’s Spended Ice Creams At Home  – Jeni Britton Bauer. It’s a fantastic book filled with many unique flavour combinations and classics for ice creams, frozen yoghurt, sorbet and lots of mouth-watering add-ins. If your after a good book based on iced treats for the upcoming warmer months then this will be a great investment. You can browse the book whilst spooning mouthful upon mouthful of this seasonal sweet and sharp frozen yoghurt into your mouth and encouraging your friend to do the same. Rhubarb Frozen Yoghurt 12

Yields – Just over 1 litre (1 quart)

Ingredients

{frozen yoghurt base}

  • 1 litre (1 quart) Plain low-fat yoghurt
  • 375 ml (1 1/2 cups) Full fat milk
  • 2 tablespoons Cornflour
  • 4 tablespoons Cream cheese
  • 125 ml (1/2 cup) Whipping cream
  • 150 grams (2/3 cup) Caster sugar
  • 60 ml (1/4 cup) Golden syrup

{rhubarb compote}

  • 450 grams (1/2 pound) Rhubarb, cut into 1 inch pieces
  • 75 grams (1/3 cup) Caster sugar

Method

  1. Place a sieve over a large bowl then place two layers of cheesecloth in it. Place the yoghurt in, cover with clingfilm and leave to drain for 8 hours – 24 hours. Once the time is up reserve 310 ml (1 1/4 cups).
  2. While the yoghurt is draining you can make your rhubarb compote. Pre-heat the oven to 150C(300F). Chop it into 1 inch pieces, place in an oven proof dish, coat with caster sugar and bake for 45 minutes. Leave to cool then refrigerate until your ready to use it. Now before you start putting everything together get a large bowl fill with cold water and ice cubes.
  3. In a small bowl add a 3 tablespoons of the milk then the cornflour and mix well together, put to one side.
  4. Grab a large bowl and whisk the cream cheese until soft, set aside.
  5. In a large saucepan combine the remaining milk, sugar, golden syrup, whipping cream and boil for a few minutes. Remove from the heat and slowly whisk in the cornflour mixture. Place back on the heat and simmer for 1 minutes until thickened, stirring constantly then take of the heat.
  6. Bit by bit, whisk the hot mixture into the softened cream cheese then add the yoghurt and rhubarb. Pour everything into a plastic bag and submerge in the iced water bath for at least 30 minutes.
  7. Pour into your ice cream machine and churn into thicker, then transfer to a plastic tub, cover with a layer of parchment and chill for around 4 hours or until it’s the consistency that your happy with.

Notes

* Recipe from Jeni’s Splendid Ice Creams at Home – Jeni Britton Bauer

* Cornflour is also known as cornstarch

* Whipping cream is also known at Heavy Cream

* This will last in the freezer for a good month