Yield: 1 quart frozen yogurt and 1 cup caramel
Pistachios add richness and bursts of bright green to this tangy, creamy fro-yo, made better with a generous topping of caramel sauce.
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In a medium saucepan, combine the sugar, corn syrup, and 1/4 cup water, and cook over medium-low heat, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden amber, 8 to 10 minutes. Remove from the heat. Slowly pour in the cream (be careful—the mixture will bubble vigorously). Stir with a wooden spoon or heatproof spatula; if there are solid bits, set the pan over medium-low heat and stir gently until the caramel is smooth. Stir in the butter and 1/2 tsp. salt. Let cool. (The sauce will keep, covered and refrigerated, for 1 month. Let it come room temperature before using.) Serve drizzled over the frozen yogurt, sprinkled with the sea salt, if you like.
Terrible. Chalky. The huge amount of almond extract has got to be a mistake. Leave frozen yogurt to the professionals. On the other hand, a real pistachio ice cream made from a custard base and pistachio paste? Delicious. (See latest issue of Saveur)
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