Ingredients
4 to 5 cups. In this extra fruity and slightly tangy dessert, the vodka acts like anti-freeze, helping to keep this delicious homemade frozen yogurt from turning rock-hard in the freezer.
Those without an ice cream maker can freeze this mixture in popsicle molds.
3 cups fresh or frozen berries OR peeled chopped peaches
Pinch Salt
1½ cups sugar, divided
½ cup whole milk
½ cup light cream (10%) OR whole milk
2 large eggs
1-1/3 cups Tree Island plain cream top yogurt OR Greek Lemon Yogurt*
2 tablespoons vodka
Instructions
Mix the berries or chopped peaches, salt, and ¾ cup of the sugar together in a medium bowl. Mash the berries or peaches gently with a potato masher until moderately broken down. Let stand, stirring occasionally, until the berries or peaches have released their juices and the sugar has dissolved, 15 – 20 minutes.
Meanwhile, place the milk and cream together in a small pot and heat the mixture until steam is rising, but it is not yet boiling. Remove from heat. In a separate bowl, whisk remaining ¾ cup sugar with the eggs. Whisk about half the warm milk mixture into the beaten egg mixture. Whisk the milk-egg mixture into the warm milk mixture in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened. This is a called an ice cream custard. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into a clean bowl. Cool to room temperature, stirring it occasionally to help it cool.
While the custard is cooling, put the berry or peach mixture and all its juice in a blender. Add the yogurt and vodka. Puree until smooth. When the custard has cooled until you can touch it comfortably, stir in the berry-yogurt puree. Transfer mixture to a container, cover, and place in the fridge. Chill completely (this takes several hours or overnight.)
Pour the custard-yogurt-berry mixture into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream. Transfer the frozen yogurt to an airtight container, cover, and freeze until firm, at least 2 hours.
Frozen yogurt can be eaten immediately or kept in the freezer for up to 3 weeks.
*If using Greek Lemon Yogurt, reduce sugar in the berries by ¼ cup.
