Rum Raisin Frozen Yogurt

3 Cups (1 24-Ounce Container) Plain Soy or Coconut Yogurt

2/3 Cup Granulated Sugar

2/3 Cup Raisins

3 Tablespoons Dark Rum

2 Teaspoons Vanilla Extract

1/4 Teaspoon Salt

Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap the edges of the cheesecloth over the yogurt until fully covered, and place strainer or colander over a pot deep enough to catch the liquid and keep the yogurt from sitting in the moisture. Cover pot with plastic wrap and let sit in the refrigerator for a minimum of 8 hours.  You should end up with about 2 1/2 cups of thick yogurt.

In a medium bowl, combine the strained yogurt, sugar, raisins, rum, vanilla, and salt. Stir well, cover with plastic wrap, and refrigerate overnight.  Yes, this one does take a good measure of patience, but allowing the flavors to meld and develop before churning will create a more complex and harmonious final product.  Plus, by effectively soaking the raisins for a good couple of hours, this will prevent them from turning into rock-hard icicles once they hit the freezer.

The following morning (don't worry, there's no shame in admitting you wanted to sneak a scoop for breakfast!) freeze mixture in an ice cream machine based on the manufacturer's instructions.  For a soft-serve consistency, serve immediately after freezing. For a firmer consistency more like standard ice cream, pack into an airtight container and let chill in the freezer for at least 4 hours.

Makes About 1 Quart

©Hannah Kaminsky http://www.bittersweetblog.com