Chevre Frozen Yogurt

1. 1

   Bloom the gelatin (see page 29).

2. 2

   Warm a little bit of the milk and whisk in the gelatin to dissolve.

3. 3

   Transfer to a blender and add the remaining milk, the chevre, buttermilk, yogurt, glucose, sugar, salt, and citric acid.

4. 4

   Puree until smooth.

5. 5

   Pour the base through a fine-mesh strainer into your ice cream machine and freeze according to the manufacturers instructions.

6. 6

   The frozen yogurt is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.

7. 7

   Powdered gelatin can be substituted for the sheet gelatin: use 1 teaspoon.

8. 8

   In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

* Per serving · 4 servings · Values may vary.