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| "Still Life with Pears" Vincent Van Gogh |
Having fun with the new ice cream maker again! I got this idea from my favorite Thanksgiving cranberry sauce recipe (it is on this blog), but I wasn't feeling the cranberries this time. I don't like particularly tart frozen yogurts. But this the pear and cardamom combination is a lovely subdued flavor, which I value in desserts.
Ingredients:
3/4 cup organic sugar
1 can pears, drained and blended (save the juice)
2 teaspoons ground cardamom
A few drops of green and yellow food coloring for a slight pearish color
2 containers of Trader Joe's Greek Style Yogurt (about 4 cups)
Directions:
In a saucepan mix sugar, blended pears, cardamom, and a couple tablespoons of the reserved juice. Stir with whisk till boiling and mixture bubbles. Turn off heat and remove from stove. Continue stirring till mixture stops bubbling and you're left with a simple syrup. Mix together yogurt and syrup and food coloring. Add mixture to ice cream maker and churn for half an hour. Transfer to airtight container and store in freezer.
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