Featured Recipe
Vanilla Frozen Yogurt Remix
By Kate
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Greek yogurt and heavy cream form the base, using maple syrup instead of granulated sugar for complexity. Cinnamon replaces vanilla extract, adding warmth. Salt balances flavors. Blend just enough to combine, pour into a CREAMi™ pint sans lid, freeze 22 hours to avoid blade damage. Onion-clear ice signals ready. Spin on frozen yogurt cycle, respin if icy. Mix-ins optional right after spinning. Texture tight, dense but creamy. Substitutions for sugars and spices detailed. Frozen yogurt technique benefits from watching texture not clock. Practical tips on freezing, blending, and cleaning included to avoid common pitfalls.
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Prep:
15 min
Cook:
Total:
Serves:
1 pint
dessert
frozen yogurt
creamy
maple syrup
cinnamon
Introduction
Greek yogurt’s tang plays well with heavy cream’s richness. Changing sugar for maple syrup gives subtle depth and cinnamon replaces vanilla with a warming note that’s unexpected but effective. Measures shifted down; frozen desserts sometimes need more fat than sugar to hold creaminess in CREAMi™ machines. Freezing time slightly cut—less overnight but longer than hour. Texture signals matter more than rigid timers. Get the ice cracked but not shattery crisp in the pint. Spinning it too soon? Sharp ice crystals, rough mouthfeel. Too late? Dense, hard block. Count on visual checks and the ‘give’ of frozen mix under gentle pressure. Freezing sans lid avoids blade damage from ice domes. Trust machine sounds—smooth hum over grinding tells you when done. One respin enough for forgiving icy spots. Mix-ins go on after spin to keep them texturally dynamic. Fresh berries, nuts, or chocolate chips add punch without overdiluting base flavor. Finish soft but not melt-in-mouth; freeze if not serving immediately. Experiment with spices, extracts, and sugar swaps. Keep cleanup quick or risk dull blades and funky spins. Experience here—not guesswork—saves time and stress making frozen yogurt in the CREAMi™ device.
Ingredients
About the ingredients
Use full-fat Greek yogurt; thinning with low-fat yogurt makes mix icy and brittle. Heavy cream boosts richness; don’t substitute milk unless desperate—the texture suffers. Maple syrup takes the place of granulated sugar, bringing a richer sweetness and a bit of moisture that balances the cinnamon’s warmth. Salt—don’t skip—cuts through dairy sweetness and prevents dullness in flavor. Cinnamon subbing vanilla adds layer and complexity but swap back to extract if preferred for cleaner vanilla notes. Sugar alternatives like honey or agave may be used but adjust quantity carefully; overuse risks iciness or overly soft texture. Keep ingredients cold but not frozen to help blending incorporate air adequately without melting ice crystals pre-freezing. Spoon mixture into CREAMi™ pint gently; avoid splashes to prevent ice build-up on outer walls. Lid off during freeze is non-negotiable—prevents those dangerous ice domes that jam blades and wreck machines.
Method
Technique Tips
Blending briefly is key. Overworking? Too much air entrapment that turns frozen yogurt spongy and grainy. You want a homogenous but dense liquid, not frothy or milky. Pour gently into pint, spreading evenly. Freeze on flat surface—use freezer level or a baking tray—to avoid slanting ice formations which interfere with spinning later. Timing should follow ice hardness checks; surface frost or thin film isn’t enough. The moment pint is solid set, confident to spin. Assembly on machine: lock lid tight on bowl, platform twist must engage fully to avoid blade misalignment or motor strain. Spinning sound smoothness is your indicator; grinding or uneven noise means ice too hard or blade blocked. Respin once to fix small icy bits but no more. Over-spinning causes melting that refreezes grainy. After spinning, do not freeze again unspun—mix dries out and hardens. Top just before eating. Cleaning blade and bowl ASAP prevents sugar crystal buildup or frozen chunks that dull motor and blades. Use warm water soak and gentle scrubbing; never dishwasher blade insert.
Chef's Notes
- 💡 Blend just enough, no more 20 seconds. Less is more. Keep it dense, creamy. Overblending? No air trapped. Greater icy texture.
- 💡 Use full-fat Greek yogurt. It matters. Low-fat? Risk icy, brittle texture. Heavy cream adds richness. Milk? Only desperate times.
- 💡 Watch freezing process, surface, slanting issues could arise. Set pint flat; use a baking tray. Uneven freezing? No good.
- 💡 Ensure assembly correct. Lock lid tight on the outer bowl. Twist handle fully. Misalignment? Blade strain risks. Bad results.
- 💡 Cleanup ASAP to prevent leftover sugar. Soak in warm water—tougher ice shards dull edges. No dishwasher for the blade insert.
Kitchen Wisdom
What if my frozen yogurt is too icy?
Respin mixture once; max only. If still icy? Check blending time, not smooth.
Can I use other sweeteners?
Sure, honey or agave work. Adjust quantity. Too much, and texture suffers; risks iciness.
How to store leftover yogurt?
Seal tightly, avoid ice crystals forming. For a week max. Can refreeze but texture changes.
What if the mixture won't spin well?
Listen for sound; grinding noise means ice too hard. Check freezing time and process.
