How To make Irish Cream Frozen Yogurt
2 tb Water
1 ts Unflavored gelatin
3 oz Semi-sweet chocolate,
-coarsely chopped 3/4 c Lowfat milk
1/4 c Light corn syrup
1/4 c Sugar
3 tb Bailey's Irish Cream Liqueur
1 c Plain lowfat yogurt stirred
1 Egg white
1/3 c Water
1/3 c Nonfat dry milk
In small saucepan, combine 2 tb water and gelatin: let stand 1 minute. Stir over low heat until gelatin dissolves; set aside. In med saucepan, combine chocolate, milk, corn syrup and sugar. Cook and whisk over low heat until mixture is smooth. Stir in dissolved gelatin mixture; cool. Add Irish Cream and yogurt. Beat egg white, 1/3 cup water and non-fat dry milk until stiff but not dry. Fold into yogurt mixture. Freeze in ice-cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions previously posted. A touch of Irish Cream teams up with chocolate for a mouth-watering change of pace. Food & Wine RT [*] Category 4, Topic 6 Message 8 Wed Nov 06, 1991 D.MORRISSEY [DEE] at 00:04 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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Homemade Frozen Yogurt in 5 Minutes (No Machine): 5 New Flavors!
Indulge in the creamy goodness of Homemade Frozen Yogurt made in just 5 minutes, without the need for an ice cream machine! I'll show you how to create tantalizing flavors like Cookies and Cream, Blueberry Cheesecake, and more. Frozen Yogurt is the ultimate versatile treat - perfect for after school, late-night cravings, or satisfying your sweet tooth. Get ready to discover 5 new flavor sensations in this quick and easy recipe!
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Hands-on with the Wim—the 'Keurig' for frozen yogurt
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Chocolate and Irish Crème Frozen Yogurt
This dessert is made with Greek yogurt, making it high in protein and calcium.
Chocolate and Irish Crème Frozen Yogurt
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4 cups plain Greek yogurt
1/2 cup semi-sweet chocolate chips
3 tablespoons granulated sugar
3 tablespoons Irish crème liquor
1. Combine chocolate chips, Irish crème and sugar in small sauce pan on low heat. Warm ingredients until melted and smooth, whisking often.
2. Whisk chocolate mixture into yogurt. Pour yogurt into ice maker and spin until airy and firm. Transfer frozen yogurt into a sealable containers and place in freezer until set. Serves 4-6.
Ice Cream-Vlogmas #3: Häagen Dazs Frozen Yoghurt / Creme Fraiche
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MAKE ICE CREAM AT HOME - Frozen Irish Coffee Flavor [Hijinx Review]
Hijinx sent us some kits that allow you to make ice cream at home, with just a blender. No ice cream machine or special equipment needed. You can make whatever flavor you want by adding whatever you want to the recipe. It even can incorporate alcohol.
Check them out:
We made a Frozen Irish Coffee flavor this week:
INGREDIENTS
HIJINX ice cream mix
½ cup heavy cream
¼ cup whole milk
½ cup coffee/coffee concentrate (we brewed espresso)
2 oz bailey's
1 oz whiskey
EASY VERSION
1. Warm the milk and heavy cream over medium heat or microwave for 30 - 60 seconds (do not boil).
2. Using a blender, combine one packet of HIJINX ice cream powder with milk, heavy cream, coffee and coffee grounds, bailey's and whiskey. Blend for one minute or until thoroughly combined.
3. Transfer to a freezer-safe container with an airtight lid.
4. Let the mixture rest for 30 minutes on your counter.
5. Freeze for 3-6 hours. Enjoy!
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Lets Make - Yogurt Gelato /Ice Cream - In less than an hour on the Musso 4080 ice cream machine
In this Video we make Yogurt Gelato, its very easy and since there is no cooling time you can have it ready in less than an hour from start to finish. Despite the quickness you will still be rewarded with the best quality Ice Cream which can't be beaten by storebought.
Yogurt Gelato
Ingredients:
300g Full-Fat Yougurt
250ml Cream
150g Sugar
a dash of Vanilla Paste (optional) :)
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The Machine we are using to churn the Gelato/ IceCream is a Musso 4080. It rotates with 80 rotations per minute whipping a lot of air into the Cream which gives it a very smooth and nice texture. Truth be told, we havent seen any IceCream storebought this good.. It is really amazing.
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