Description
Creamy, luscious frozen yogurt can be made at home with just a few key ingredients and techniques!
Note: Prep time does not include 12 hours inactive time. Cook time refers to time needed for churning.
From Bridget Edwards of Bake at 350.
Ingredients
- 1 quart Plain, Whole Milk Yogurt
- ¾ cups Sugar
- ¼ cups Corn Syrup
- 2 Tablespoons Vanilla Bean Paste
Preparation
Line a wire strainer with cheesecloth and set over a bowl. Pour the yogurt into the lined strainer and place in the refrigerator to drain for 6 hours or overnight.
Once strained, place thickened yogurt in a bowl with the sugar, corn syrup, and vanilla bean paste. Stir until smooth. Pour into an ice cream maker and process according to manufacturer’s instructions, about 20–25 minutes.
Spoon frozen yogurt into freezer-proof containers, press a piece of plastic wrap on top, and freeze to harden. After 4 hours, the frozen yogurt will still be soft but scoop-able. Once frozen 12–24 hours or more, you’ll want to leave it on the counter to sit for 5 minutes before scooping.
