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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Comments

...and here i was, alternating between splurging on pinkberry & sticking whole containers of fage yoghurt in my freezer in an effort to save $. thanks, heidi! can't wait to try this with simple, maybe with kiwi slices. however, i'm tempted to play around with extract flavors (in place of the vanilla). has anyone else experimented similarly?

ellie

This recipe is simple and sounds delicious like the taste i bet.. But i don't have an ice-cream maker. so any other alternatives? Heidi: In India yogurt is staple diet food..:) you must be knowing. One of the methods we use is preparing yogurt in this earthen pots...which gives equally thick and tasty YO. Put a little sugar and back in fridge and then whip it...Guess its simple version of Fro -YO. :)

meenal

i make this very often... you could also add freshly ground cinnamon and a teeny pinch of saffron.. also tastes great with plain wheat crackers. : )

nae

Heidi - this is awesome, thanks. Had my first taste of pink berry not too long ago - I forwarded the recipe who might have the accoutrements necessary to execute the recipe!

You can't use low fat to make the yogurt, but you could get away with 2% - that much I have done but I've never made into an ice cream. I have however, made this middle-eastern side dish called "lebanae" (leb-an-ay). It's great with some sprinkled mint, olive oil and pita bread. This ice cream looks very rich and I can only image how awesome it tastes!

drooling. drooling. must buy ice cream maker. and david's book.

I have easy access to Fage yogurt so this will be done immediately!

Wampus

We just got rid of our seldom-used ice cream maker, but maybe I can come over for a scoop.

We love the David!

I wrap my ice crema maker in a plastic bag and that helps prevent the freezer burn. ;>

Nicolle

I'm working my way through David's book but haven't tried this yet. It is on my list...it is sooo hard to decide which one to make. It is a scrumptious book.

Judy

You're right yoghurt is much better than ice-cream. In Tuscany, there are many kiosks serving frozen yoghurt, usually they top it off with fresh seasonal fruit. And sometimes the frozen yoghurt is mixed up with blended fruits! Delcious!

finally! my friend and i love pinkberry but thought it was just too expensive and i have been searching all over for a good frozen yogurt recipe and here it is. i can't wait to try it this weekend!

My goodness, that's so simple ... it's ... it's ... irresistable! I'm going to finally have to get that Ice Cream maker my Michael has been waxing nostalgic about. And just in time for the 80 degree weather!

I'm constantly jamming bags of frozen endamame down inside of my ice cream maker insert or rescuing it from the top shelf of the cupboard where my husband stashed it (because who knows when you'll want to whip up a batch of ice cream--you have to be ready!). And yet I rarely make it because ice cream's a custard and you have to stir it over low heat for, like, you know, FOREVER. This recipe looks so easy and so elegantly simple, it might even rescue my ice cream maker from it's status as the least loved small appliance in my kitchen.

Ever tried making soy milk ice-cream? or an alternative to milk?

sherna

Am racing right down to put my cylinder in the freezer and tomorrow it's "Frozen Yogurt here I come!" So simple, who'd of thought!

Ever since Bloomingdale's in D.C. got rid of its 40 Carats restaurant in the 1980s, I've craved the frozen yogurt that's still popular in NY and Miami, and I assumed it could be recreated this way if only I wasn't too cheap to buy an ice cream maker. But you know... $50 for a Cuisinart is less than train fare to Manhattan. Thanks for the zetz :)

Wonder if you could use lowfat...

Kelly

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