Desserts
Rich Vanilla Frozen Yogurt - 5 cups (ten ½-cup servings)
Makes about 5 cups (ten ½-cup servings)
Rich Vanilla Frozen Yogurt - 5 cups (ten ½-cup servings)
Makes about 5 cups (ten ½-cup servings)
While part-skim or fat-free yogurt can be substituted, to get the real flavor and richness of this frozen yogurt it is best to use the whole milk variety.
Nutritional information per serving (based on ½ cup): Calories 161 (22% from fat)
carb. 25g
pro. 7g
fat 4g
sat. fat 3g
chol. 15mg
sod. 67mg
calc. 176mg
fiber 0g
carb. 25g
pro. 7g
fat 4g
sat. fat 3g
chol. 15mg
sod. 67mg
calc. 176mg
fiber 0g
Ingredients
- 1½ tablespoons light corn syrup
- 1½ tablespoons honey
- 3 tablespoons water
- 2 vanilla beans, split and seeds scraped
- 5 cups whole milk plain yogurt, strained through a cheesecloth* for 2 to 4 hours
- 1 teaspoon pure vanilla extract
- ¾ cup granulated sugar pinch salt
*If you do not have a cheesecloth, you can use a couple of layered paper towels.
Preparation
- Put the corn syrup, honey, water and vanilla beans into a medium saucepan. Over medium-low heat, bring mixture to a boil, then simmer until reduced by about half. Strain (discarding vanilla pods); reserve.
- In a large mixing bowl, whisk the strained yogurt, reserved honey/water/vanilla reduction, vanilla extract, sugar and salt together. Whisk until the sugar has dissolved. Cover and refrigerate 2 to 3 hours, or overnight.
- Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours.
- Remove from freezer about 15 minutes before serving.
