I made Cantaloupe Frozen Yogurt over the weekend, (http://almostbourdain.blogspot.com/20...) substituted a little honey for the sugar. The flavor is great but I ended up freezing MOST of it and now it's rock-hard. I'm assuming it's because of the liquid in the cantaloupe puree (because I strained my yogurt well) with the fact that I didn't add any alcohol to keep it softer.
Now, can I thaw the very frozen yogurt in the refrigerator and RE-freeze in the ice cream maker? Has anyone done this?
Thanks in advance,