Pop Art Push-Ups

For the frozen yogurt base: Make the Frozen Yogurt Base, according to the directions below, through the Prep stage.

For the pop art syrup: Combine the sugar and water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and let cool. Add the Kool-Aid to the sugar syrup and stir until dissolved. Combine this colorful syrup with the frozen yogurt base.

 

Pour the mixture into the frozen canister and spin until thick and creamy. Using a spoon, pack it into the push-up containers. Cover with the lids and freeze in the coldest part of your freezer until firm, at least 2 hours.

Fit a sieve over a bowl and line it with two layers of cheesecloth. Pour the yogurt into the lined sieve, cover with plastic wrap, and refrigerate for 6 to 8 hours to drain. Discard the liquid, and measure out 1 1/4 cups of the strained yogurt; set aside.

 

Mix about 3 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.Whisk the cream cheese in a medium bowl until smooth. Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch mixture.

 

Return the mixture to a boil over medium-high heat and cook, stirring until slightly thickened, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the 1 1/4 cups yogurt and blend well.

 

Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour the frozen yogurt base into the frozen canister and spin until thick and creamy. Pack the frozen yogurt into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

 

If you are using nonhomogenized milk and cream, you will need to take an extra step to fully homogenize the mixture. Otherwise, the butterfat will clump together in the churning process and your ice cream will be buttery and grainy.

As the mixture is heating, prepare an ice bath. After the mixture is heated, pour the hot ice cream base into a food processor, process for 2 minutes, and then chill it in the ice bath. Just before you pour the base into the ice cream machine, return the base to the food processor for another 2 minutes.

 

Recipe from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer/Artisan Books, 2011.