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Frozen Yogurt Re-Do

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I made Cantaloupe Frozen Yogurt over the weekend, (http://almostbourdain.blogspot.com/20...) substituted a little honey for the sugar. The flavor is great but I ended up freezing MOST of it and now it's rock-hard. I'm assuming it's because of the liquid in the cantaloupe puree (because I strained my yogurt well) with the fact that I didn't add any alcohol to keep it softer.

Now, can I thaw the very frozen yogurt in the refrigerator and RE-freeze in the ice cream maker? Has anyone done this?

Thanks in advance,
Jill

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  1. My frozen yogurts always freeze harder than my ice creams (though they freeze pretty hard, too). I don't think you want to thaw and refreeze in the ice cream maker, though. Just put it in the fridge for about 20-30 minutes before you want to eat it (or, because I don't always remember), just place the container on the counter for less time, until it softens to the consistency you like.

    One thing the liquid in the canteloupe might do is make the yogurt freeze into a more granular, icy product. I've had that happen with a peach ice cream I made (peaches were very juicy). Can't see how thawing/refreezing is going to fix that problem though.

    2 Replies
    1. re: nofunlatte

      I agree, the cantaloupe was very ripe and juicy and so it will be an icy mixture. I was just wondering if it'd be worthwhile to thaw, add a little vodka, re-freeze and then have it more readily available. Although you'd think I could have the patience to wait 30 min for it to thaw just a little!

      1. re: jillmmmm

        Well, if you try the vodka trick and it works, please post so that we can all share in that success.

        And there is no such thing as patience when frozen desserts are involved--I know that from experience :)