Holiday

Candy Cane

Makes 1¹⁄₄ to 1¹⁄₂ quarts

Candy canes are instantly recognizable, and this peppermint frozen yogurt sports the same swirled look with the help of a little food coloring. The optional splash of peppermint schnapps boosts the peppermint flavor in this dessert and makes it a little more grown-up, and bits of chopped peppermint or candy cane offer a nice crunch.

Ingredients

• ¹⁄₄ cup water
• ²⁄₃ cup sugar
• 2 large egg whites, room temperature
• 2 cups plain Greek-style yogurt, cold
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 tablespoons peppermint schnapps (optional)
• ¹⁄₂ cup crushed peppermint candies or candy canes
• ¹⁄₄ teaspoon red food coloring

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 peppermint extracts, and the schnapps, if using, 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. Set aside ¹⁄₂ cup in a small bowl. Fold the crushed peppermint into the yogurt in the large bowl. Stir the food coloring into the yogurt in the small bowl until well incorporated. Fold the red-tinted yogurt into the yogurt in the large bowl to create a swirled effect.
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.

Spiced Pumpkin Pie

Makes 1¹⁄₄ to 1¹⁄₂ quarts

Pumpkin pie is synonymous with the fall holidays. Often served with whipped cream or ice cream, here it’s in a frozen dessert. The small amount of cooked pumpkin filling captures the flavors of the popular pie and incorporates easily into the frozen yogurt. Even frozen, it doesn’t mind a generous topping of whipped cream.

Ingredients

• 1 cup pumpkin purée, canned is fine
• ¹⁄₃ cup firmly packed brown sugar
• ¹⁄₄ cup whole milk
• 1 teaspoon ground cinnamon
• ¹⁄₂ teaspoon ground ginger
• ¹⁄₄ teaspoon ground cloves
• ¹⁄₄ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• ¹⁄₄ cup water
• ¹⁄₂ cup granulated sugar
• 2 large egg whites, room temperature
• 2 cups plain Greek-style yogurt, cold

Instructions

1. 1. Whisk together the pumpkin, brown sugar, milk, cinnamon, ginger, cloves, nutmeg, and vanilla in a medium saucepan. Cook, stirring constantly, over medium heat until the sugar has dissolved. Set aside to cool to room temperature.
2. 2. Combine the water and granulated 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 the pumpkin mixture 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.

Cranberry

Makes 1¹⁄₄ to 1¹⁄₂ quarts

Ruby red and sweet-tart, cranberries are popular in both side dishes and desserts around the holidays. This recipe adds to the lineup not only the tang of the yogurt, but also a dash of almond.

Ingredients

• ¹⁄₄ cup water
• ¹⁄₂ cup sugar
• 2 large egg whites, room temperature
• 2 cups plain Greek-style yogurt, cold
• 1 cup Cranberry Sauce (recipe follows)
• 1 teaspoon vanilla extract
• ¹⁄₄ teaspoon almond extract

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, cranberry sauce, vanilla, and almond extract 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.

Cranberry Sauce

Makes about 1 cup

• 8 ounces fresh or frozen cranberries
• ¹⁄₃ cup water
• ³⁄₄ cup brown sugar, firmly packed
• ¹⁄₄ teaspoon ground allspice

1. 1. Combine the cranberries and water in a medium saucepan. Cook over medium-high heat until the cranberries begin to pop, 3 to 4 minutes.
2. 2. Add the brown sugar and allspice and continue cooking, stirring occasionally, until the sugar has dissolved and the mixture comes to a full boil. Boil, stirring occasionally, until the mixture thickens slightly, 3 to 4 minutes. Remove from the heat and set aside to cool to room temperature. The sauce can be stored in an airtight container in the refrigerator for up to 1 week.

Eggnog

Makes 1¹⁄₄ to 1¹⁄₂ quarts

Thick, rich eggnog, perfumed by nutmeg and vanilla, is a holiday staple, and this frozen version is a cool way to enjoy it. Freshly grated nutmeg and vanilla make the eggnog pop, and the splash of bourbon or dark rum supplies the same warming kick as the classic drink. If preferred, you can substitute rum extract for the alcohol.

Ingredients

• ¹⁄₄ cup water
• ²⁄₃ cup sugar
• 2 large egg whites, room temperature
• 2 cups plain Greek-style yogurt, cold
• 1 cup eggnog
• ¹⁄₂ teaspoon freshly grated nutmeg
• 2 teaspoons vanilla extract
• 2 tablespoons bourbon or dark rum (optional)

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, eggnog, nutmeg, vanilla, and bourbon, if using, 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.

Gingerbread

Makes 1¹⁄₄ to 1¹⁄₂ quarts

Sweet, spicy gingerbread is another confection that evokes the holidays. Most gingerbreads include molasses, brown sugar, ginger, and cinnamon. This version calls for a pinch of black pepper to make the other spices come through a little bit more. For even more spice, toss in some finely chopped candied ginger after churning. Good on its own, this frozen yogurt is also especially good served with a piece of gingerbread or spice cake, slightly warmed.

Ingredients

• ¹⁄₂ cup whole milk
• ¹⁄₄ cup unsulphured molasses
• ¹⁄₃ cup firmly packed brown sugar
• 2 tablespoons grated fresh ginger
• 1 teaspoon ground cinnamon
• ¹⁄₄ teaspoon black pepper
• ¹⁄₄ cup water
• ¹⁄₂ cup granulated sugar
• 2 large egg whites, room temperature
• 2 cups plain Greek-style yogurt, cold
• 1 teaspoon vanilla extract
• ¹⁄₃ cup candied ginger, finely chopped (optional)

Instructions

1. 1. Bring the milk, molasses, brown sugar, ginger, cinnamon, and pepper to a simmer in a small saucepan over medium heat. Cook, stirring, until the sugar has dissolved. When the mixture comes to a boil, remove from the heat and allow to cool to room temperature.
2. 2. Strain the milk mixture into a small bowl and set aside.
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 spiced 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. When the yogurt has finished churning and is still soft, transfer to a large bowl. Fold in the candied ginger, if using, until evenly distributed.
8. 8. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.