Adam, David, and Mike's Cherry Frozen Yogurt

Mike posted this entry for Cherry Frozen Yogurt with Chocolate Stracciatella on June 24th. The date on my picture of my cherry frozen yogurt is June 25th! After one look at his pictures, I'm telling you, I made sure this frozen yogurt appeared in my house! This was probably one of the most intelligent decisions of my life, because let me tell you, this was the best frozen yogurt, best frozen anything, that I've ever eaten! It was amazing! I can't begin to say enough good things about it. I kind of took Mike's recipe, which came from David, which really began with Adam (I think I have that clear, but I could be totally confused).

Sour Cherry Frozen Yogurt
Makes about 3 cups

3 cups sour cherries (unpitted), I just used Bing, because that's all I could find
3/4 cup sugar
1 cup plain whole milk yogurt
2 drops almond extract
1 T Kirsch (cherry brandy, my modification)
1/2 cup bittersweet chocolate

Stem and pit the cherries. Note...see picture below. Put them in a medium, non reactive pot with the sugar. Cover them and bring to a boil, then lower the heat, and simmer for about 5 minutes. Keep stirring to really get the cherry juices flowing. Remove from the heat and let cool to room temperature. (I used an ice bath).

Puree the cherries and their juices in the blender with the yogurt, almond extract, and Kirsch until smooth. Chill for 2 hours.

Place in your ice cream maker and begin processing according to your manufacturers instructions. While this is cranking away, begin melting your chocolate using your favorite chocolate melting method. (I use the microwave, because I am lazy). A couple of minutes before your frozen yogurt is done, drizzle in the chocolate so that it forms tiny streams of chocolate (sort of like egg drop soup). Don't do what I did, which is drop most of it against the side of the freezer bowl, where it immediately hardens. Still, if you do, just scrape it off and mix it in the yogurt, believe me, no one will care if it is not perfect!

Note: This is messy. Mike used a cutting board, and said that using a cherry pitter would have been easier. I'm not sure. Cherry juice was everywhere! I even tried holding the it way down in my sink. I think next time (and there will be a next time), I will just wear something old and go outside and do it.

I am seriously working my way through Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz. It's a hard job, but someone has to do it!

And guess what, this is my entry (better late than never!) for Mike at Mike's Table event You Scream, I Scream, We All Scream for Frozen Desserts!