Gingerbread Frozen Yogurt Recipes

Steps:

• Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
• In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

Steps:

• bring the milk, molasses, brown sugar, ginger, cinnamon & pepper to a simmer in a small saucepan over medium heat.
• cook, stirring, until the sugar has dissolved.
• when the mixture comes to a boil, remove from the heat and allow to cool to room temperature.
• strain the milk mixture into a small bowl and set aside.
• combine the water & the white sugar in a small saucepan and bring to a boil, without stirring< over medium heat.
• when the sugar mixture comes to a full boil, continue to boil for 1 minute.
• while the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. when the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. when all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2-3 minutes.
• whisk together the yogurt, vanilla and spiced milk in a large bowl until smooth. fold in the meringue.
• pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer's directions.
• when the yogurt has finished churning and is still soft, transfer to a large bowl. fold in the candied ginger, if using, until evenly distributed.
• transfer to a freezer-safe container and chill in the freezer for 2-3 hours to allow the yogurt to completely set.

Steps:

• Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
• Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
• Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
• Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
• Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.

Steps:

• Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
• Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.