Sunday, August 15, 2010

Frozen Yogurt from "The Perfect Scoop"

Okay...it's a couple of scoops.
I've never had an ice cream recipe from David Lebovitz go wrong, and this one from his book The Perfect Scoop is no exception.

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.
There was a bit of tang from the yogurt, but that was nicely balanced by the added sugar. So it was a sweet dessert, but not overly sweet.

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.

1 comment:

My Kitchen in the Rockies said...

I love his ice cream recipes. The Apricot ice cream out of this book is in the freezer right now.
Yours looks delicious. Thanks for sharing.
The fage is not to tangy. I like the 2%.

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