I have a Deni Ice Cream Maker and these are recipes from the user's manual. I'm like compumom, I've never used any of the commercial products and I'm surprised there isn't a recipe for adding yogurt instead of cream/half-and-half/milk. Have you checked the web site of the mix product you are wanting to use for recipes? Perhaps there's one that includes yogurt. (Grainlady note: This is NOT like regular ice cream. It's got quite a bit of "bite" from the sour cream - what my hubby calls "adult" ice cream ;-). CHOCOLATE FROZEN YOGURT 2 c. plain or vanilla flavored yogurt (I'd suggest vanilla flavored) 1 c. sour cream 1/4 c. light corn syrup (I use Lyle's Golden Syrup) 3/4 c. sugar 1/3 to 1/2 c. baking cocoa (I'd suggest you start with the lower amount and add more the next time if you think it needs more. If you are using Hershey's 100% Cacao Special Dark Cocoa, you may want even less than 1/3 cup. I've also added some Cacao Nibs to this recipe and only 2 T. Special Dark Cocoa Powder.) Combine all ingredients in a mixing bowl. Beat well. Place in the refrigerator (or freezer for faster chilling) and chill thoroughly. Follow standard instructions for making ice cream. Note: Leave out the cocoa, reduce the sugar to 1/4 c. and add chocolate chips or peanut butter chips, or any other yummy things you can think of. We've added chopped Cherry Mash bars to the recipe. Butterfingers would also be a good addition. I've also made it with homemade yogurt made with Chocolate Morning Moo's (a whey-based milk substitute) and drained homemade kefir curd - drained to the consistency of sour cream. So use your imagination. ORANGE FROZEN YOGURT 3/4 c. evaporated skim milk 4 T. orange juice 4 oz. egg substitute (such as Egg Beaters - do NOT use raw eggs) 1-1/2 t. plain gelatin 2-1/2 c. vanilla flavored fat-free yogurt 1 T. orange zest 1 c. sugar dash salt 1. In a small sauce pan, sprinkle the gelatin over the evaporated skim milk. Warm the mixture (do NOT allow to boil) to dissolve the gelatin, stirring if necessary. 2. Combine remaining ingredients in a blender or food processor. Mix well. Add the milk/gelatin and continue processing to ensure proper mixing. 3. Chill thoroughly. 4. Follow standard instructions for making ice cream....

Well, I learned something in the preview of Jeni's book on Amazon (and ordered the book to thank her): Like the Sicilian gelato, she uses starch to stabilize the frozen yoghurt. I have tapioca starch! I'm going to try that. The book also has the best frozen yoghurt instructions I've seen. They're for a more commercial grade of frozen yoghurt, but might be worth the trouble if I want to make a serious effort for a lot of company. Being able to make ahead and store in the freezer would be a boon. Unlike Jeni, I'm trying to reduce the richness of the dessert, rather than boost it, and her ice cream flavors sound a bit muddy for me, but the depth she goes into on techniques for storing and serving should be very useful.

Thanks a lot for all your advice! He ended up going to the store and buying his ice cream there. Ususally if he WANTS something really bad (and it IS ice cream in most cases)he will find the way to get it anyway. This was the reason I bought this ice cr.machine, because we spent fortune on it because of my DH addiction (my 3 y.o. hates ice cream, I can live without it). BTW it is not so much cheaper to make this ice cream at home(ingredients are expensive as I figured out later), but at least(I comfort myself) it is always fresh without mean preservatives in it.

Neelys Homemade Peach Ice Cream Recipe Yield: 4 servings Level: Easy Ingredients 5 large ripe peaches, peeled, pitted and chopped 1/4 cup water 1 (12-ounce) can peach nectar 1 cup sugar 4 ounces sour cream 1 pint heavy cream 1/4 teaspoon vanilla extract 2 teaspoons lemon juice Praline Pecan Sauce, recipe follows Directions Cook's Note: A few hours before making, place ice cream insert into the freezer Place chopped peaches into a saucepan. Add water and a can of peach nectar. Cook over medium heat until soft and cooked through, about 10 minutes. Remove from heat and drain peach juice. Place peaches into a large bowl; add sugar and allow to cool to room temperature. Add sour cream, heavy cream, vanilla extract and lemon juice to the bowl with the peach mixture. Using an immersion blender mix together to incorporate. (If you do not have an immersion blender, a food processor works just as well.) Remove ice cream insert from the freezer and turn the machine on. Pour the peach mixture into the insert and follow manufacturer's instructions for churning. Freeze ice cream in a covered container until ready to serve. Serve warm Praline Pecan Sauce over ice cream. Praline Pecan Sauce: 2 1/2 cups chopped pecans 1 cup light brown sugar 1 cup light corn syrup 1 stick butter, melted 1/4 teaspoon salt 1 teaspoon vanilla extract In a large saucepan over medium heat, combine all ingredients and bring to a boil. Reduce heat, and simmer for 10 minutes, stirring frequently until smooth and syrupy. Serve warm. Store leftover sauce, covered, in the refrigerator. I've make this recipe and it's wonderful. So creamy and peachy. Linda