Best Black Pepper Frozen Yogurt Recipes

Bartlett Pear and Black Pepper Frozen Yogurt image

Provided by Martha Stewart

Yield Makes 5 cups

Number Of Ingredients 7

2 1/2 cups whole-milk plain yogurt
6 ripe Bartlett pears (about 2 1/2 pounds)
1 cup sugar
3 tablespoons fresh lemon juice (about 1 1/2 lemons)
1 vanilla bean, split lengthwise
1/2 teaspoon whole black peppercorns
1 bay leaf

Steps:

Place yogurt in a fine strainer set over a bowl. Refrigerate for about 1 hour, until about 1 cup liquid had drained from the yogurt. Discard liquid; set yogurt aside.
Meanwhile, peel core, and chop pears into 1/2-inch pieces. Combine pears, sugar, lemon juice, vanilla bean, peppercorns, and bay leaf in a medium saucepan and simmer over medium-low heat until the syrup thickens and pears are very soft, about 25 minutes. Remove and discard the vanilla bean and bay leaf.
Set a medium bowl in an ice-water bath. Transfer pear mixture to a food processor and puree until smooth, about 2 minutes. Pass puree through a fine strainer into the bowl over the ice bath, discarding solids. Let stand until chilled.
Remove from ice-water bath; whisk yogurt into pear mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions. If necessary, do this in 2 batches, keeping remainder refrigerated while freezing first batch.

Nutrition Facts : Calories 185 g, Cholesterol 8 g, Fat 2 g, Fiber 4 g, Protein 3 g, Sodium 30 g

Black-Pepper Frozen Yogurt image

Provided by Ian Knauer

Yield Makes about 1 quart

Number Of Ingredients 6

1 cup sugar
2 teaspoons black peppercorns, crushed
2 teaspoons cornstarch
1 1/2 cups whole milk
2 cups whole-milk Greek-style plain yogurt
Equipment: an ice cream maker

Steps:

Heat sugar and pepper in a 2- to 3-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is pale golden. Remove from heat.
Whisk together cornstarch and milk, then add to caramel with 1/4 teaspoon salt (mixture will bubble and steam). Simmer, stirring, until caramel has dissolved and mixture is slightly thickened, 2 to 4 minutes. Strain through a fine-mesh sieve into a bowl, then whisk in yogurt. Chill until cold, about 8 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up.