Frozen Plum Yogurt
One of the ingredients I miss in the Indian market during the summers are berries. As it is India does not grow too many berries and we get out share of strawberries during the winters. The truth is there is an abundance of fruits we get here during the summers but somehow I always crave a tart fruit during the summers especially to be used for frozen desserts etc etc.
Anyway the rains came in, the humidity rose and along came the season for plums. So when I got this season's first batch of plums it turned out a bit more tart than expected and while at first I did not know what to do with them I suddenly had an idea and it resulted in a creamy tart frozen yogurt.
I adapted BBc food's recipe for Plum preserve and made some frozen yogurt
You might be left with some extra plum sauce which you can use later on
Please note that the amount of sugar I have used is a bit on the lesser side so feel free to use more sugar
For the Plum Preserve
2 inch cinnamon stick
A few drops of lemon juice
For the frozen yogurt :-
400gm yogurt which is made into hung curd
100ml dairy cream
Tie the yogurt in a cheesecloth or muslin cloth and let the water drain away for 2 hours to create hung curd.
In the meantime make your plum preserve. Stone the plums and chop them. After chopping them they would roughly weigh 400gm or so.
Bring the water and sugar to a boil and boil for 1 minute and add the chopped plums , cinnamon stick and lemon juice and boil for 10 minutes. Remove the scum. Let it cool down.
Chill the cream in a large bowl. Once the hung curd is made whip it with the chilled cream and then add 1 cup of the plum preserve and fold it in.
Cup used holds 250ml liquid.
Freeze for 2 hours to 3 hours until just set and scoop out and serve immediately. Do not over freeze it else it becomes rock hard and you end up with scoops of frozen yogurt with a little bit of ice crystal in them.
The end result was perfect for me , mostly tart with a hint of sweetness. If you want it to be sweeter make some syrup of single thread consistency and add the syrup which you must cool before adding to the yogurt and cream when whipping it.