A Frozen Yogurt Recipe to Rival Pinkberry’s

A Frozen Yogurt Recipe to Rival Pinkberry’s Recipe

Pinkberry Frozen Yogurt has nothing on the frozen yogurt recipe I just tried from David Lebovitz's new cookbook - The Perfect Scoop. In front of me was a book brimming with both exotic and classic ice cream flavors, so it might seem a bit peculiar to go the frozen yogurt route, I know. But Wayne has been gone all week and knowing how much he loves yogurt, I thought I'd chip the freezer burn off my ice cream maker and churn up a batch of frozen yogurt for him to enjoy when he gets home from the airport.

Let me tell you, I was expecting something good, but in all seriousness, I may never (ever) go back to ice cream. And before you can say it, I'm not just sucking up to David because he's a friend, his simple, simple recipe served as inspiration for a wonderfully tangy, not-too-sweet, creamy white cloud of perfect frozen deliciousness. And believe me, as a California native, I know good fro-yo when I taste it. It is a rare thing.

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. David has some ice cream maker recommendations on his Amazon page as well.

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Vanilla Frozen Yogurt Recipe

Heidi notes: First off, remember it is important to use good-quality whole-milk yogurt. The version in David's book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup - but you can go either way depending on what you like.

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.

Prep time: 60 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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