Gingered Pineapple Frozen Yogurt

Preparation info

  • Yield: approximately

    2 quarts

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 1 pound (455 g) granulated sugar (see Note 1)
  • 1 cup (


  1. Place half of the sugar, the pineapple juice, and the ginger in a nonreactive saucepan. Bring to a boil, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and let steep in the saucepan for at least 30 minutes.
  2. Reheat the syrup to about 150°F(65°C). Beat the egg yolks for a few seconds to combine, then gradually strain the hot syrup into th