Orange-Blossom Almond Frozen Yogurt

Photo: FreshPickedSeattle

Ingredients

2 teaspoons cornstarch

1 1/4 cups sugar

1 1/2 cups whole milk

2 teaspoons almond extract

1 lg egg yolk

1 Tbls orange flower water (start with the lower amount first an

2 cups whole milk Greek-style yogurt (like Greek God)

cup finely chopped blanched almonds

Preparation

Whisk together cornstarch and 1 cup of the sugar in a heavy saucepan, then whisk in milk slowly.

Bring to a boil over moderate heat, continuing to whisk.

Add almond extract and simmer for 2 minutes, whisking occasionally.

Let milk cool slightly, about five minutes.

Whisk the remaining ¼ cup of sugar into the egg yolk.

Add the hot milk to the yolk in a slow stream, whisking constantly. Return the milk mixture to the saucepan, and cook over moderate heat, stirring constantly with a heatproof spatula, until the mixture thickens and coats the back of the spatula and/or a candy thermometer reaches 170 degrees.

Pour the custard through a mesh strainer into a clean bowl.

Add the orange flower water and yogurt and whisk to combine well.

Chill in refrigerate for several hours or overnight.

Freeze in ice cream maker according to manufacturer’s instructions, adding in chopped almonds at the point at which they recommend adding mix-ins.