Rhubarb Orange Star Anise Frozen Yogurt (#57-Y)

6 05 2013

I was rummaging through the freezer the other day and realized I still have lots of frozen fruit from last year.  With fresh, seasonal produce soon to be in great abundance, I figured it’s time to use up last year’s frozen goodies.  A bag of chopped rhubarb was among my collection.  Perfect.  I’ve had rhubarb, orange, and star anise compote on my mind for the past few weeks now!

For those who are unfamiliar, star anise is a spice that is commonly used in Asian cooking.  These beautiful little stars come from the pod of an evergreen magnolia tree and have an anise or licorice flavour.  Star anise pairs wonderfully with citrus and adds intrigue to rhubarb.

star anise

Beautiful, sweet smelling star anise

Rather than making a compote and churning it into a standard custard as I’ve done in the past, I decided to use 3 cups of yogurt as my base this time.  That’s right, I’m shaking things up and adding frozen yogurt to the 52 Scoops repertoire!

If you’ve been hesitant about making ice cream because of the higher fat content, you now have a healthier, lower fat alternative that is still be incredibly delectable, rich, and creamy!  I’ll be using 2% Greek yogurt for all my frozen yogurt recipes, but feel free to experiment with 1% or fat-free varieties.

Results?  Delicious!  The rhubarb, orange, and yogurt all have a mild tang, while the star anise adds just a hint of sweet licorice.  A marvelous first attempt at making frozen yogurt.

Because of the lower fat content, the frozen yogurt will become very hard overnight.  Enjoy it as soon as it is churned or after a quick chill in the freezer.  Two hours for me was perfect.

Rhubarb Orange Star Anise Frozen Yogurt  (Makes about 1 L)

2.5 cups of chopped rhubarb
1 cup white sugar
2 star anise
Juice and finely chopped zest of one medium orange
3 cups of Greek yogurt

  1. Combine the rhubarb, sugar, star anise, and orange juice and zest in a non-reactive saucepan.
  2. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down.  This should take about 10 to 12 minutes.  Don’t overcook it.  You want the compote to still have some chunkiness and texture to it.  Fish out the star anise when finished cooking.
  3. Cool and chill overnight in the fridge.
  4. Combine the chilled compote with the yogurt.  Taste the mixture.  If it is not sweet enough for your taste, add up to a 1/4 cup of extra sugar, stirring well to ensure it is dissolved in the yogurt mixture.
  5. Pour the yogurt mixture into an ice cream maker and prepare according to the manufacturer’s instructions.
rhubarb orange star anise ice cream

The Official Taster says: “Rich and creamy.  It’s as good as ice cream!”

Advertisements

Actions

Information




%d bloggers like this: