Waring Corporation

“ FROZEN YOGURT is a variation of ice milk or sherbet in which most or all of the milk has been replaced by cultured yogurt, which lends a characteristic "tangy" flavor. The use of the low-fat variety of yogurt makes true low calorie frozen desserts possible. ”

“ The texture of the finished product depends largely on how fast it is processed. The slower the freezing process, the smoother the texture. You can easily control the processing rate, and hence the finished texture, by varying the amount of salt you use in the "freezing mixture." Using about three-fourths of a standard 26-ounce box of salt will result in a reasonably fast-acting freezing mixture, and produce a relatively smooth-textured finished product. Use of more salt, up to a full box, will shorten the processing time and produce a coarser, more granular, "icy" texture. ”

“ FRUIT ICE is similar to a sherbet, except that it contains no milk or other dairy product, and consists primarily of fruit juices, water, and sweetener.
RECIPE FOR GRAPEFRUIT ICE
3 cups water
2 cups sugar
3 cups grapefruit juice
1 Tbsp. grated grapefruit rind
1/2 cup lemon juice
In saucepan, combine water and sugar. Bring to a boil, and simmer 5 minutes. Remove from heat and chill. Pour chilled mixture into cream can. Add grapefruit juice, grapefruit rind and lemon juice. Mix with wooden spoon or plastic spatula. ”