The New Greenmarket Cookbook by Gabrielle Langholtz

Author:Gabrielle Langholtz [Langholtz, Gabrielle]
Language: eng
Format: epub
ISBN: 9780738216904
Publisher: Da Capo Press

Yogurt Gelato

MAKES 1 PINT

1 CUP HALF AND HALF

4 TABLESPOONS SUGAR

1 TEASPOON PEACH OR APRICOT JAM (SEE BETH’S FARM KITCHEN RECIPE, PAGE 119)

1 CUP LOW FAT OR NONFAT YOGURT

Plum Sorbet

MAKES 1 PINT

7 TO 8 BLACK PLUMS (OTHER VARIETIES CAN BE USED), ENOUGH TO YIELD 12 OUNCES OF PUREE

4 TABLESPOONS SUGAR

For yogurt gelato: In a small pan, combine the half and half, sugar, and preserves and simmer over low heat until hot but not boiling. Strain to remove preserves. Chill until very cold, the colder the better—overnight or at least 8 hours is highly recommended. Combine with the yogurt and mix well, but do not overblend. Pour into a well-chilled ice cream machine. Churn, freeze, and enjoy.

For plum sorbet: Pit the plums and puree in a blender or food processor. The skin will get incorporated and diffuse into the pulp to create a rich, beautiful color. Don’t process fully—the small skin bits add a nice contrast. Add the sugar and 4 tablespoons of water. Stir well and refrigerate for at least 1 hour. Pour into an ice cream machine. Churn, freeze, and enjoy.

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