Sugar and Spices

Ginger and Cardamom

Makes 11⁄4 to 11⁄2 quarts

Spicy ginger and bright, floral cardamom come together with a hint of lemon and vanilla in this frozen yogurt. The combination of ginger and cardamom is enough to give any dish an exotic twist, and this is no exception. Be sure to strain out the fibrous ginger before putting the base to churn.

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Ingredients

Instructions

  1. 1. Combine the milk, ginger, cardamom, and lemon zest in a small saucepan and bring to a simmer. Remove from the heat and allow the spices to steep for 30 minutes.
  2. 2. Strain the spice-infused milk into a clean bowl and set aside. Discard the solids.
  3. 3. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  4. 4. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  5. 5. Whisk together the yogurt, vanilla, and spice-infused milk in a large bowl until smooth. Fold in the meringue.
  6. 6. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  7. 7. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Chai Spice

Makes 11⁄4 to 11⁄2 quarts

Chai tea is made with a wide variety of spices and is known for its complex flavor. This frozen yogurt is infused with some of those distinctive flavors that make the tea so delicious. Ground rather than crushed spices make the process easier.

Ingredients

Instructions

  1. 1. Bring the milk to a simmer in a small saucepan over medium heat. Combine the cinnamon, ginger, allspice, cardamom, and cloves with 1 teaspoon of the vanilla and the almond extract in a small heatproof bowl. Pour the hot milk over the spice mixture and stir well. Let steep undisturbed for 1 hour. (Most of the spices will sink to the bottom.)
  2. 2. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  3. 3. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  4. 4. Whisk together in a large bowl until smooth the yogurt, the remaining 1 teaspoon vanilla, and spice-infused milk, being careful to get any of the spice mixture at the bottom of the bowl. Fold in the meringue.
  5. 5. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  6. 6. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Earl Grey

Makes 11⁄4 to 11⁄2 quarts

Earl Grey tea is comfort in a cup for many tea lovers. Its distinctive flavor comes from the peel of the bergamot orange, complemented here by the addition of a fragrant vanilla bean. You can use vanilla extract instead, but the combination of the vanilla bean and Earl Grey tea is like a match made in heaven.

Ingredients

Instructions

  1. 1. Combine the milk and tea bags in a small saucepan. Split the vanilla bean lengthwise and scrape the seeds out using the back of a knife. Add the seeds to the milk and bring the mixture to a simmer over medium heat. Turn off the heat and allow the tea bags to steep for 15 minutes. Remove the tea bags and allow the mixture to cool to room temperature.
  2. 2. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  3. 3. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  4. 4. Whisk together the yogurt and tea-infused milk until smooth. Fold in the meringue.
  5. 5. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  6. 6. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Matcha Green Tea

Makes 11⁄4 to 11⁄2 quarts

Matcha is a brightly colored, finely milled green tea powder that is also popular in many culinary applications because of its bold color and distinctive, slightly bitter flavor. It can be found at Asian markets and is also available at many specialty grocers and tea shops. The tanginess of the Greek yogurt is a good match for the flavor of the matcha, and there is just enough sweetness to create the perfect balance.

Ingredients

Instructions

  1. 1. Bring the milk to a simmer in a small saucepan. Add the matcha powder and stir to dissolve. Set aside and allow to cool to room temperature.
  2. 2. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  3. 3. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  4. 4. Whisk together the yogurt, vanilla, and matcha-infused milk in a large bowl until smooth. Fold in the meringue.
  5. 5. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  6. 6. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Cookie Butter

Makes 11⁄4 to 11⁄2 quarts

Biscoff spread has the creamy consistency of peanut butter but is made from buttery brown-sugar and spice-flavored cookies. It is thick, sweet, and downright addictive — especially when it’s mixed into frozen yogurt, where it gives the plain yogurt a rich texture and brown sugar sweetness. The addition of crushed Biscoff cookies packs in more of that irresistible flavor and a crunch for contrast.

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Ingredients

Instructions

  1. 1. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  2. 2. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  3. 3. Beat together the yogurt, Biscoff spread, and vanilla in a large bowl until smooth. Fold in the meringue.
  4. 4. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  5. 5. When the yogurt has finished churning and is still soft, transfer to a large bowl. Stir in the crushed Biscoff cookies until evenly distributed.
  6. 6. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Maple Syrup

Makes 11⁄4 to 11⁄2 quarts

The rich, sweet flavor of maple syrup stands out in this frozen yogurt. Be sure to choose Grade B maple syrup, which is darker in color and will give you the richest maple syrup flavor. Don't be tempted to substitute inexpensive pancake syrup, a product that’s made with maple-flavored corn syrup and not the real thing.

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Ingredients

Instructions

  1. 1. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  2. 2. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  3. 3. Whisk together the yogurt, vanilla, and maple syrup in a large bowl until smooth. Fold in the meringue.
  4. 4. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  5. 5. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Honey

Makes 11⁄4 to 11⁄2 quarts

Honey is the most popular way to top off a bowl of Greek-style yogurt, since the intense natural sweetness of the honey contrasts well with the tanginess of the yogurt. Honey is sweet, but that sweetness is what will keep you coming back for seconds.

Ingredients

Instructions

  1. 1. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  2. 2. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  3. 3. Whisk together the yogurt, honey, and vanilla in a large bowl until smooth. Fold in the meringue.
  4. 4. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  5. 5. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.