Thursday, March 11, 2010

Vanilla Frozen Yogurt Recipe

A Frozen Yogurt Recipe to Rival Pinkberry's Recipe

Let me tell you, I was expecting something good, but in all seriousness, I may never (ever) go back to ice cream. You might be tempted to add sweet swirls or chocolate-y chunks. I say don't - restrain yourself. Enjoy this one straight the first time around, and then decide.

I use a little Krups Ice Cream Maker, and it has served me well for years. Batch after creamy batch.

Vanilla Frozen Yogurt Recipe

Notes: First off, remember it is important to use good-quality whole-milk yogurt.

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Makes about 1 quart.

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