Oh, cherries. You were here and gone before I knew it. I am glad we made the most of our time together. I have learned that I need to freeze some tart cherries in order to give me more opportunities to bake with them. It all happens so quickly. I bet some of you are smarter than me and already have some frozen cherries waiting to make a nice pie or cake. I put my last pint of cherries into this frozen yogurt, a fitting tribute to one of my favorite fruits.
David Lebovitz’s recipe for vanilla frozen yogurt remains one of my all-time favorite frozen treats. The addition of cherries is lovely and really preserves their amazing summery taste. Of course the ice cream is so good that they still won’t be around for long.
If anyone is looking for a delicious frozen treat in Chicago, head over to Miko’s [1]Italian Ice. It is one of my favorite things— each flavor better than the next. My two favorites are peach and grapefruit, which only show up occasionally.
Cherry Frozen Yogurt (recipe adapted from David Lebovitz)
- 1 pound fresh sour cherries, stemmed and pitted
- 3/4 cup sugar
- 1 cup plain whole-milk yogurt
- 2 drops almond extract
Put cherries in a medium saucepan with the sugar. Cover, bring to boil, then lower the heat and simmer for 5 minutes, stirring frequently. Cook until cherries are cooked through. Remove from heat and cool to room temperature.
Puree the cherries and their liquid in a blender with yogurt and almond extract until smooth. Chill for at least 2 hours, then freeze in your ice cream maker.
***Play around with this recipe! Try different fruits! I am about to attempt peach frozen yogurt, I’ll be curious to hear what other ideas you guys have…
OH, I almost forgot! If anyone of you do have tart cherries sitting in your freezer waiting to be used, make this slab pie [2] that Smitten Kitchen posted about a couple of weeks ago. It is really awesome.