Apricot Frozen Yogurt
- 1 1/2 cups sugar
- 1 3/4 cups cold water
- 2 cups packed soft dried California apricots (10 ounces)
- 1 (32-ounce) container whole-milk plain yogurt (3 1/2 cups)
- 2 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
- Special equipment: an ice cream maker
- Bring sugar and 1 cup water to a boil in a 2 1/2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved.
- Add apricots, then reduce heat and simmer, covered, until plump and very soft, 25 to 30 minutes.
- Drain apricots in a sieve set over a bowl, then return syrup to pan.
- Cook syrup over moderate heat, swirling pan occasionally, until a deep caramel, 4 to 5 minutes.
- (Syrup will bubble, so remove from heat periodically to check color.)
- Carefully add 1/2 cup water to caramel (mixture will bubble up and steam vigorously), then cook over moderate heat, stirring, until caramel is dissolved.
- Puree apricots and caramel in a food processor until almost smooth, then cool to room temperature.
- Whisk together apricot puree and yogurt in a large bowl until combined well and chill, covered, until cold, about 4 hours.
- Sprinkle gelatin over remaining 1/4 cup water in a very small saucepan and let stand 1 minute to soften.
- Heat gelatin over moderate heat, stirring, until dissolved, then immediately whisk into apricot mixture.
- Freeze apricot mixture in ice cream maker.
- Transfer to an airtight container and put in freezer to harden.