strawberry rhubarb devonshire frozen yogurt

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We’ve been having fun inventing new ice cream, sorbet and frozen yogurt flavors! Here’s the latest creation to emerge from the Cuisinart. If you want to make this a little more healthy and low in fat, just omit the mock Devonshire cream and add an additional 1/2 cup greek yogurt in it’s place.

1 cup homemade rhubarb lavender curd

1 and 1/2 cups plain greek yogurt

1/2 cup homemade mock Devonshire cream

1/4 cup strawberry jam

Make sure all of your ingredients are very cold. Mix them together in a large mixing bowl. Once thoroughly combined and smooth, place them in the freezer bowl of your ice cream maker and process according to manufacturer’s directions. This took me about 20 minutes from start to finish.

Once frozen to desired consistency, serve or freeze for an additional 2-4 hours in a freezer-safe container with a lid. Freezing the frozen yogurt will make it more firm. If the frozen yogurt becomes too hard to scoop, simply allow it to sit out on your counter for 10 to 15 minutes until it becomes scoopable.



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