New This Month

Bartlett Pear and Black Pepper Frozen Yogurt

Peppercorns give a spicy edge to this unusual and delicious frozen yogurt.

  • Yield: Makes 5 cups

Source: Martha Stewart Living, June 1995


  • 2 1/2 cups whole-milk plain yogurt
  • 6 ripe Bartlett pears (about 2 1/2 pounds)
  • 1 cup sugar
  • 3 tablespoons fresh lemon juice (about 1 1/2 lemons)
  • 1 vanilla bean, split lengthwise
  • 1/2 teaspoon whole black peppercorns
  • 1 bay leaf


  1. Place yogurt in a fine strainer set over a bowl. Refrigerate for about 1 hour, until about 1 cup liquid had drained from the yogurt. Discard liquid; set yogurt aside.

  2. Meanwhile, peel core, and chop pears into 1/2-inch pieces. Combine pears, sugar, lemon juice, vanilla bean, peppercorns, and bay leaf in a medium saucepan and simmer over medium-low heat until the syrup thickens and pears are very soft, about 25 minutes. Remove and discard the vanilla bean and bay leaf.

  3. Set a medium bowl in an ice-water bath. Transfer pear mixture to a food processor and puree until smooth, about 2 minutes. Pass puree through a fine strainer into the bowl over the ice bath, discarding solids. Let stand until chilled.

  4. Remove from ice-water bath; whisk yogurt into pear mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions. If necessary, do this in 2 batches, keeping remainder refrigerated while freezing first batch.

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