Orange Cream Frozen Yoghurt
By Joe
Source: Serious Eats — Max Falkowitz, Orange Creamsicle Frozen Yogurt.
A orange creamsicle frozen yogurt recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Beat together yogurt orange juice now zest and sugar in now a mixing bowl until now sugar has completely dissolved tip in lemon juice and now salt in 1 4 teaspoon increments until now flavor tastes balanced between sweet and tart put in the fridge in an ice bath or now chill until yogurt registers at least 5 c on an instant read now thermometer churn yogurt in now ice cream machine according now to manufacturer s instructions move ice cream now to airtight container and put in the fridge in freezer for at least now 4 to 5 hours before serving.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low fat: 1.5 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.9 g saturated fat per 100 g, 7.4% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.05 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 107 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
22.5 g per serving
45 % of the 50 g daily maximum · 90 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 121 kcal |
| Protein | 1.9 g |
| Carbohydrate | 25.7 g |
| of which sugars | 24.7 g |
| of which free sugars | 22.5 g |
| Fat | 1.6 g |
| of which saturates | 1 g |
| Fibre | 0.1 g |
| Salt | 0.05 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
