Homemade Frozen Yogurt

By Sarah Jampel
August 3, 2015
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Author Notes: Recipe from Max Falkowitz of Serious Eats: Sarah Jampel

Makes: 1 quart

  • 1 quart (about 3 3/4 cups) plain full-fat yogurt (or use a mix of plain yogurt and Greek yogurt)
  • 1 cup sugar
  • 1/4 teaspoon kosher salt
  1. In a large bowl, whisk all of the ingredients together until the sugar has dissolved and the mixture is smooth.
  2. Chill until the mixture is 45° F or colder (I usually use an ice bath to speed up this process).
  3. Churn in ice cream machine according to manufacturer's instructions. Eat as soft serve or transfer to an airtight container and freeze for at least 4 to 5 hours before serving.

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