Citrus Sage Frozen Yogurt (Makes about a quart)
5 Egg Yolks
1 Egg
1/2 cup Sugar
1/4 cup Lemon Juice
1 tbsp Lime Juice
1 Orange (Zest and Juice)
1 bunch Fresh Sage (8 Leaves), chopped
2 tbsp Butter
12 oz White Chocolate
2 cup Milk
1 cup Greek Yogurt
1. Place your ice cream machine base into the freezer for at least 24 hours, or according to the manufacturer's directions.
2. In a metal, glass, or ceramic bowl, mix eggs, sugar, juices, orange zest and juice, and chopped sage.
3. Place the bowl over a pot with water on low heat. The steam will cook the eggs without curdling them.
4. Whisk until it thickens and becomes a curd. It looks like a custard at this point.
5. Remove from heat and add butter and chocolate.
6. Mix with a rubber spatula until the chocolate is completely melted.
7. Allow to cool to room temperature. Then, add yogurt and mix until incorporated.
8. Then, add milk gradually so that there is no separation.
9. Place in the fridge to chill for a few hours, until it is cold.
10. Churn the yogurt according to the manufacturer's directions. Stop churning when the yogurt looks like soft-serve.
11. Move into an airtight container and allow to harden for a few hours, until firm.
12. The frozen yogurt is ready to serve when it is firm!
If the yogurt is not freezing well as you churn it, you can hold it in the freezer for a few hours in the machine base to kickstart the process. Then, finish churning it.
So there's one of my many failure stories. Sometimes you can take failures and turn them around to create something great. Everyone will have off days; everyone will fail, but it's the attitude and the perspective you take on when those failures occur. You just have to keep your head up and make it work!
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