|Okay...it's a couple of scoops.|
Except, well, it's frozen yogurt instead of ice cream.
The Vanilla Frozen Yogurt recipe offered a few variations - use plain whole-milk yogurt, strain the yogurt for a smoother, creamier consistency, or buy Greek-style yogurt. I usually make my own yogurt and strain it, but didn't have any one hand so I bought some Greek-style yogurt.
My favorite brand is Fage, and I usually buy the Fage Total, but after checking two stores, I had to settle for the Fage Total 2%, which is lower in fat. Oh well.
Lebovitz noted that strained or Greek-style yogurt could be substituted cup-for-cup for regular whole-milk yogurt in any of his recipes without any variations in the recipes, but for the Vanilla Frozen Yogurt, he had two variations - one with plain and one with strained yogurt. I followed the directions for the strained yogurt, which required a bit less sugar.
The resulting frozen yogurt was a bit - shattery - after it was in the freezer for a while, and I was worried that it would have that awful crushed-ice texture that you sometimes get in ice creams. But after the yogurt warmed just a bit, it was smooth and creamy, with no nasty ice crystals.
It was also a very stark white. The vanilla ice creams I make usually end up being a bit more yellow from the egg yolks, but this was very, very white since the only coloring was the tiny bit of vanilla.
|Here's one scoop. Pretty as a picture.|
If you're making this, use a yogurt that you like. Since there's not much else in there, you're going to taste that yogurt's flavor.
Vanilla Frozen Yogurt
Adapted from A Perfect Scoop by David Lebovitz
3 cups Greek-style yogurt
3/4 cup sugar
1 teaspoon vanilla extract.
Mix all ingredients, and refrigerate for at least an hour. Churn in your ice cream maker according to manufacturer's directions.