Adding liqueurs or other spirits to ice cream and frozen yogurt is a sensible thing to do. Alcohol doesn’t freeze, so it keeps the mixture more soft and scoopable. I was able to scoop this out immediately- no thaw time needed. Using a flavourless alcohol like vodka is best when you don’t want anything interfering with the flavour- but why add flavourless vodka when you could add a delicious hint of kahlua instead?
I think this iteration of frozen yogurt would go better with an apple pie than vanilla ice cream does. Controversial- I know. But try it!
The kahlua in this is very subtle- you could drizzle a little more on top if you want a real hit of it.Print
- 500g or 2 cups of plain yogurt
- 100g or 1/2 cup sugar
- 1 Tblsp kahlua
- Mix all the ingredients together in a bowl
- Chill for a couple hours, or overnight, in the fridge
- Run through an ice cream maker according to manufacturers instructions.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Source: adapted from the vanilla frozen yogurt recipe in A Perfect Scoop by David Leibowitz.