In an effort to balance my resolution to lose weight AND make more homemade ice cream, I’ve been searching for frozen yogurt recipes.  I know frozen yogurt isn’t ice cream, but if you make it correctly you’ll love it just as much!

Renowned chef David Lebovitz’s new cookbook – The Perfect Scoop has a marvelous frozen yogurt recipe that some say rival Pinkberry’s.

Vanilla Frozen Yogurt Recipe

Notes: Be sure to use good quality whole-milk yogurt so that your final creation doesn’t suffer.  You can add or subtract the sugar to taste and of course add any other ingredients you want.

3 cups (720g) strained yogurt (see below) or Greek-style yogurt (like Fage Total 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.

{09 Jan 2009} {Tags: }