The fresh, sophisticated flavors of this frozen yogurt are so irresistible that its healthful properties come as a bonus. If you like, set out a toppings bar with granola, fresh fruit, and berries. You can use agave nectar—a low-glycemic sweetener—instead of corn syrup; it’s available at some supermarkets, in the aisle where other syrups are sold. 6 servings
¾ cup water
¾ cup sugar
¼ cup light corn syrup or agave nectar
2 teaspoons finely grated peeled fresh ginger
1 cup plain nonfat yogurt
1 cup buttermilk
¼ cup fresh lemon juice
1 teaspoon finely grated lemon peel
Bring ¾ cup water, sugar, corn syrup, and ginger to boil in medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Strain ginger syrup into medium bowl and chill until cool.
DO AHEAD: Syrup can be made 1 day ahead. Keep refrigerated.
Whisk yogurt, buttermilk, lemon juice, and lemon peel into ginger syrup. Process mixture in ice-cream maker according to manufacturer’s instructions. Serve immediately or transfer to airtight container and freeze up to 3 hours.Serving Tip: Soft TouchFor the best texture, serve this frozen yogurt right out of the machine or after it’s been frozen for just a few hours. Overnight freezing will make it too hard. In that case, you’ll need to thaw it briefly in the microwave, stopping to stir, or let it sit at room temperature for about 15 minutes.
Marsala is a Sicilian fortified wine and is traditionally used in zabaglione, the light dessert custard. In this recipe, rum is also added for an even more intense flavor. Makes about 3½ cups
4 large egg yolks
½ cup sugar
1 cup whole milk
1 cup heavy whipping cream
6 tablespoons imported dry Marsala
2 tablespoons dark rum
1 teaspoon vanilla extract
Whisk egg yolks and sugar in medium bowl until thick, about 2 minutes. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges. Gradually whisk hot milk mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Strain into medium bowl. Mix Marsala, rum, and vanilla into custard. Cover and refrigerate custard until cold.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Don’t HurryThe first rule of making frozen desserts: Don’t try to rush it. When preparing ice cream or gelato, the cooked custard has to be well chilled before being churned in the ice-cream maker, and the finished product usually has to freeze for at least a few hours before serving. Ice-cream pies and cakes have to freeze for several hours or overnight. Follow the instructions in the recipe carefully: Your patience will be rewarded.
Green food coloring makes this creamy gelato say “pistachio,” but it can also be prepared without. For a sophisticated ice-cream-sandwich presentation, serve scoops of the gelato inside halved small sweet brioche buns. 6 servings
¾ cup unsalted natural pistachios
¾ cup sugar, divided
2 cups whole milk
1 teaspoon almond extract
5 large egg yolks
2 drops green food coloring (optional)Additional chopped unsalted natural pistachios
Finely grind pistachios and ¼ cup sugar in processor. Combine pistachio mixture, milk, and almond extract in heavy medium saucepan. Bring to boil. Whisk egg yolks and remaining ½ cup sugar in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Whisk in food coloring, if using. Refrigerate custard until cold, about 3 hours.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer gelato to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Scoop gelato into glasses or bowls. Garnish with additional chopped pistachios.
Creamy meets crunchy when luscious chocolate-cinnamon gelato is punctuated with pieces of crushed toffee candy bars. Makes about 3 cups
½ cup sugar
2 tablespoons cornstarch
1¼ teaspoons ground cinnamonPinch of salt
2 cups whole milk, divided
5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
½ cup chilled heavy whipping cream
⅓ cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)
Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add ¼ cup milk, whisking until cornstarch dissolves. Whisk in remaining 1¾ cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.
Transfer gelato mixture to medium bowl. Mix in cream. Place bowl over large bowl filled with ice water and cool, stirring often, about 30 minutes.
Process gelato mixture in ice cream maker according to manufacturer’s instructions, adding toffee during last 1 minute of churning. Transfer to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
The Scoop on Ice-Cream ScoopsFind an ice-cream scoop to match your personality.THE TRADITIONALIST: Looking for perfectly round scoops that drop easily from the scoop to the bowl? Consider buying an ice-cream scoop that has antifreeze sealed right into the handle. The antifreeze begins to melt the ice cream on contact, making it easier to scoop out the frozen dessert—and making it possible to get the ice cream out of the scoop without a release mechanism. This type of scoop is available at many online retailers and at housewares stores. Zeroll, a company that’s been around since the 1930s, makes many sizes of this type of scoop (zeroll.com).THE ICE-CREAM ARTIST: At fancy restaurants, ice cream is sometimes served in egg-shape scoops called quenelles. With some practice, you can learn to create the shape using two spoons, or you can buy an oval-shape ice cream scoop. Matfer Bourgeat makes a nice sturdy version, available at culinarycookware.com.THE CROWD-PLEASER: For scooping mass quantities of ice cream quickly, try an ice-cream spade. The flat, shovel-like contraption won’t make pretty scoops, but it will make serving a hungry crowd quick and easy. Many manufacturers make this type of scoop. Head to your local housewares store and see which one feels most comfortable in your hand.