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I think this was the best thing I have ever eaten in my whole life. I was trying to lick all the mixture off all the parts that touched it. Now I have to wait a few more weeks until my cherry trees get ripe to do it again.
Just made this this afternoon and it was wonderful for dessert tonight. The kids loved it and I don’t think I’ve had such creamy homemade ice cream/frozen yogurt before. So good, thanks for the recipe. (I only had non-fat yogurt in the house, but also heavy cream so I just replaced the milk with the heavy cream.) Have you tried a similar recipe with other fresh fruit? I’m tempted to try a few.
Blueberry frozen yogurt (http://www.simplyrecipes.com/recipes/blueberry_frozen_yogurt/) and strawberry frozen yogurt (http://www.simplyrecipes.com/recipes/strawberry_frozen_yogurt/) are great too!
We made this recipe today but aren’t sure what kind of cherries we were using…cherries don’t grow here, so we bought whatever variety the grocery store sold us. :D
The consistency of the frozen yogurt turned out perfectly, but it was very very sweet. Can we lessen the amount of sugar added, or will that change the properties of the end product?
I haven’t tried it with less sugar, but I’m guessing that it will turn out fine. ~Elise
Can I use skin/fat free milk in making frozen yogurt?
Yes, but it will taste better if you use whole milk. Better yet use 1/4 cup of cream. ~Elise
This is the third recipe I’ve tried from your site (mint julep ice cream and almond cookies previously, YUM!) Double YUM on this one! DH will not eat this, and I didn’t want to eat the whole tub myself, so I took it to work today as the “frozen treat of the day”. Everyone loved it. Not enough to go around. I will have to make more ;-) Will also try the blueberry. More, more, more frozen treat recipes, PLEASE!
This sounds wonderful but I need imperial or metric measurements. Just about to find a good site for conversions then off to buy the ingredients!
Hi Virginia, there is a measurement converter on the left side of the recipe page. It uses Google conversions. There’s a link with an explanation of how it works too. ~Elise
What a lovely recipe. Can I make this with Greek strained yoghurt?
I don’t see why not. ~Elise
Can I use cherries that I froze?
I don’t see why not. ~Elise
I don’t have space for another gadget, so I don’t have an ice cream machine. But I have made gelato a few times now by putting everything in the blender til it gets good and mixed, with some “air foam” on top. Then I pour that mix into a quart sized plastic container with a good fitting top and put it in the freezer. Periodically, say every 20 – 30 minutes, I take it out and SHAKE IT UP AND DOWN LIKE MAD!!! Then once it starts to freeze, I do it a little less often. After it starts to really set up, I open it and stir in all the slushy stuff forming along the top and sides and let it freeze. It tastes great, and I use it when I need ice cream for other recipes. Of course it doesn’t get as smooth as regular ice cream but it does taste good. I might try making this frozen yogurt this way.
I have a Montmorency Cherry tree…do you have any suggestions for adapting this recipe for these bright red, tart (pie) cherries? Living in Upper Michigan, I have a while before they are ripe; they have just dropped their blossoms and tiny green cherries are just starting to form, but any ideas for using these, besides pie, cobbler and jam would be greatly appreciated!
How lucky! I haven’t worked with tart cherries yet, so don’t know what to suggest. ~Elise
I am so glad you shared this recipe, I will definitely try it. Where do you find full fat yogurt? I have looked since my sons dr. said he should eat it, but have not been able to find any. Is there a certain brand?
I use Strauss family organic yogurt. It’s a local brand, the dairy is north of San Francisco. You might try looking for a brand of Greek yogurt which is creamier than regular yogurt. ~Elise
Can I do this with out ice cream maker?
See the link to making ice cream without an ice cream maker in the link section below the recipe. ~Elise