Kiwi and Fig Frozen Yogurt Recipe:
A deliciously creamy, sweet, tangy Kiwi and Fig Fro Yo to tickle your sweet palate.
It is almost a full circle since I last did a frozen yogurt on the site; it was one of my first desserts I guess or perhaps the second. Anyhow it is after a yearlong of trial and errors and a lot of learning that I made a fresh batch of frozen yogurt with another in season fruit. No sooner did I pop in a spoonful I felt delighted with the creamy, sweet and tangy texture of my favourite frozen dessert, the fro yo. It looked as good as it tasted, the light pista green colour was such a refreshing relief after the rain soaked week. The beautiful ‘Kiwi’ fruit that we usually eat either raw or as an a
dd-on to morning cereal or a topping to custards or cakes , had been waiting to be used up as a real ingredient for far too long. Today was the day I suppose for my ultimate food invention (lol), but seriously it’s worth a try and those who like a little off beat tangy flavours in desserts would sure appreciate this one.
I did not use a machine but instead went the old fashioned way of churning with a whisk every hour for about 4-5 times before letting it freeze overnight. You may just skip a few steps below and churn in an ice-cream maker as per their serving instructions. Frankly I don’t always feel that these modern devices make our lives simpler, instead it often becomes quite a hassle in our cramped up city life where space is too much of a luxury to ask.
Ingredients (Serves 3-4):
- 400 gms curd, hung overnight in a muslin cloth.
- 4 in nos kiwi fruit, approx 350 gms
- 4 dried figs, chopped
- ½ cup castor sugar
- ½ tsp vanilla extract
- To serve : Honey , chopped figs and fresh kiwi slices
- Peel and slice the kiwis, mix the chopped figs, add sugar and leave for 10-15 minutes.
- Blend the hung curd and the macerated fruits together using an electric blender or processor until well combined. Don’t worry about the little black seeds or a few lumps of figs for they’ll rather add a better texture.
- Check for sugar, add more and blend if required. Add the extract and give another quick whizz.
- Pour the mixture in fridge safe container with lid and allow to freeze for an hour (or churn in the machine if use one) with the lid tightly on. After an hour just scrap down the frozen bits along the sides and mix well using an electric or hand held whisk. Repeat this about 4-5 times until it starts to set, then leave on until frozen or overnight.
- Scoop out and serve with a generous drizzle of honey, and toppings of your choice.
Dos and Don’ts:
- Just make sure you whisk well after every freezing to get a soft and mellow texture at the end.
- You may also directly pour in serving bowls before the final freezing, but make sure the bowls are freezer safe.
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