Strawberry Rhubarb Frozen Yogurt

Don't use Greek-style yogurt in this recipe as it results in a chalky, crumbly fro-yo. You can substitute low-fat regular yogurt for the whole-milk regular yogurt, but the results will be less creamy and flavorful. 

Also, save the drained whey which can be used in many ways. I've used it as a substitute for the water in my Mix-in-the-Pan Chocolate Cake. Use as a substitute for liquids when making bread, pizza dough, pancakes, smoothies and more. Check out Don't Waste the Crumbs and Cultures for Health for details and additional ideas.

Strawberry Rhubarb Frozen Yogurt
Adapted from Cook's Illustrated by Dan Souza
Makes 1 quart

Line a colander or fine-mesh strainer with a triple layer of cheesecloth. Place over a large bowl. Place in lined colander:
1 quart plain whole-milk yogurt

Cover yogurt with plastic wrap making sure plastic does not touch yogurt. Refrigerate until 1 1/4 cups whey have drained from yogurt, at least 8 hours or up to 12 hours.

If more than 1 1/4 cups of whey have drained, simply stir extra back into yogurt. Set aside the 1 1/4 cups of whey for another use.

Place yogurt in a large mixing bowl. Add to yogurt and whisk until smooth and all ingredients are well incorporated:
3/4 cup strawberry rhubarb jam
3 tablespoons Lyle's Golden Syrup (or substitute light corn syrup)
1/8 tsp salt

Cover and refrigerate overnight or until yogurt mixture registers 40°F or less.

Churn yogurt mixture in ice cream maker per manufacturer's instructions. Yogurt should resemble thick soft-serve frozen yogurt and register about 21°F. Transfer frozen yogurt to airtight container and freeze until firm, at least 2 hours. Frozen yogurt can be stored for up to 5 days.

For plain frozen yogurt, follow these instructions after draining yogurt and stirring back in any excess whey.

Pour off and set aside 3/4 cup drained whey for another use. You should have 1/2 cup whey remaining. In a large microwaveable bowl, pour in the 1/2 cup whey. Sprinkle over whey and let sit until gelatin softens:
1 tsp unflavored gelatin

Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Let cool for 5 minutes. Add drained yogurt to the whey gelatin mixture along with:
3/4 cup sugar (150g)
3 tablespoons Lyle's Golden Syrup (or substitute light corn syrup)
1/8 tsp salt

Whisk until sugar is completely dissolved, then proceed with recipe as directed above.

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