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Whynter ICM-220SSY Manual

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Yogurt Recipes
Directions:
1. Combine berries, lemon zest, sugar, and salt in a saucepan over medium heat. Cook, stirring occasionally,
until juices leave the berries and begin to simmer, then reduce to low heat. Continue to cook, stirring occasion-
ally, until slightly thickened and berries are tender (about 6 minutes).
2. Add to a food processor and purée until smooth. Strain using a fine mesh strainer. Yields approximately 2
cups of purée.
3. In a bowl and whisk in yogurt and purée until well combined. Add lemon juice to taste.
4. Place the mixture in the ice cream maker following the manufacture's instructions. Enjoy immediately or ripen
in the freezer for a firmer consistency.
Chocolate Yogurt Ice Cream
Ingredients:
2 cups whole milk
4 egg yolks
2/3 cup sugar
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 1/2 teaspoons vanilla extract
2 cups full-fat plain yogurt
Directions:
1. In a medium saucepan over medium heat, heat the milk until just under a boil (you will see tiny bubbles
around the edges and steam rising from the surface). Remove the milk from the heat.
2. While the milk is heating, whisk the egg yolks and sugar in a bowl. Gradually, add 1/4 cup of the hot milk into
the egg yolks, whisking constantly, then add the egg yolks back to the saucepan with the rest of the milk and
cook over medium heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon
(170°F via a candy thermometer).
3. Stir in the melted chocolate and the vanilla extract. Strain the mixture through a fine mesh strainer into a
large bowl and allow to cool to room temperature.
4. Mix the yogurt and chocolate mixture.
5. Place the mixture in the ice cream maker following the manufacture's instructions. Enjoy immediately or ripen
in the freezer for a firmer consistency.
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