I was testing a new ice cream maker and didn't want to run to the store for heavy cream. And I wanted to test it RIGHT AWAY, so I didn't want to make a custard and then have to wait for it to chill.There was a recipe in the book that suggested taking 3 1/2 cups of flavored yogurt and churning it as-is.
Well ... okay.
But that's not what I did. Because that's not exactly what I had. Ya gotta go with what you have.
This recipe is merely a suggestion. This is what I had, so it's what I used. And it worked. If you like sweets, you could add more sugar, but this was fine for me.
Vanilla Frozen Yogurt
1 16-ounce container Chobani fat-free vanilla Greek yogurt
About 8 ounces* Chobani 0% plain Greek yogurt
1/2 cup sugar
Pinch of salt
2 teaspoons vanilla extract
Combine all ingredients in a medium bowl (That batter bowl works well) and stir until everything is combined and you no longer feel the grittiness of the sugar in the bowl. (Oh! Look! A wooden spoon would be perfect for this!)
Transfer the mixture to your ice cream maker and churn according to the manufacturer's instructions.
When it's done churning, transfer the ingredients to a storage container and store in the freezer.
*I didn't measure, but I had about half of a 16-ounce container left. Close enough.
