Frozen Apricot Yogurt

Frozen yogurt from scratch sounds fussy, but this one runs on just four ingredients and doesn’t require an ice cream machine. Dried apricots simmered in orange juice until soft get pureed into a concentrated fruit base that’s far more flavorful than anything made from fresh apricots, which can be hit-or-miss on sweetness.

That apricot puree mixed with low-fat yogurt and grated orange zest is all you need. The natural sugars in the dried fruit and juice provide enough sweetness without adding any extra sugar. The orange zest pushes the citrus note forward and keeps the flavor bright even after freezing, which tends to mute flavors.

No ice cream maker? No problem. Freeze the mixture in a shallow metal pan until almost solid, then break it into chunks and beat it smooth with an electric mixer or food processor. That step breaks up ice crystals and creates a creamy texture closer to soft serve. One more freeze to firm up, then let it sit in the fridge for 15-30 minutes before scooping so it’s not rock hard.

Chef Tips

• Use a metal pan for freezing, not glass or ceramic. Metal conducts cold faster and freezes the mixture more evenly.
• Puree the apricots thoroughly. Any chunks left will freeze into icy, hard bits that don’t blend into the yogurt texture.
• Freeze individual portions in small yogurt containers for grab-and-go servings. A strong ice cream scoop works well to divide each container into two scoops.
• The mixture will taste sweeter before freezing. Cold dulls sweetness, so if it tastes just right now, it’ll taste slightly flat frozen. That’s normal.

Variations

• Use dried peaches or mango instead of apricots for a different fruit base with the same technique.
• Stir in a tablespoon of honey before freezing if you prefer a sweeter result.
• Swirl in a spoonful of apricot preserves after the final beating for ribbons of concentrated fruit throughout.