This, unfortunately, is a post with only one image. Perhaps because I wasn’t sure it was going to work out — but it did. It was actually very good. Goes to show you that when a recipe that you are following doesn’t turn out like it’s supposed to, sometimes you end up with something that’s even better! Or, okay, you mess it up and then attempt to salvage it…
I was going to make Alton Brown‘s Lemon-Ginger Frozen Yogurt, but with orange instead of lemon — see, I was already changing stuff. But, instead of grabbing the giant container of plain yogurt — I grabbed the vanilla yogurt. When I started to drain it through the cheesecloth, I couldn’t figure out why it wasn’t draining. Then I realized I wasn’t using the plain. Doh!
I contemplated briefly just throwing it all out but then I decided to not drain it at all (since the liquid wasn’t separating correctly) and to just use the vanilla and see what happened. Saved me 10 hours right there. I combined the vanilla yogurt and all of the ingredients into a bowl, chilled the mixture for a couple of hours and popped everything into the trusty ice cream maker. The verdict: Wow, it was so good! I love it when cooking mishaps have happy endings, don’t you?
Vanilla-Ginger-Orange Frozen Yogurt
1 large container (27 oz / about 4 cups) low-fat vanilla yogurt
1/4 cup light corn syrup
1/3 cup granulated sugar (taste it and see what you like, I might have used closer to 1/2 cup sugar)
3 tbsp fresh orange juice
zest of 1 orange
1/2 tbsp minced fresh ginger
1/4 cup sliced crystallized ginger (or a bit less, depending on your tastes)
In a bowl combine the vanilla yogurt, corn syrup, sugar, orange juice, orange zest, and fresh ginger. Chill in the refrigerated for an hour or two. Transfer mixture to ice cream maker and process per manufacturer’s instructions, about 25 minutes. Add the crystallized ginger right before turning the machine off. Let it mix for about 30 seconds. Transfer frozen yogurt to an airtight container and freeze for 2 hours.