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Author Notes: Recipe from Max Falkowitz of Serious Eats: —Sarah Jampel
Makes: 1 quart
quart (about 3 3/4 cups) plain full-fat yogurt (or use a mix of plain yogurt and Greek yogurt)
teaspoon kosher salt
- In a large bowl, whisk all of the ingredients together until the sugar has dissolved and the mixture is smooth.
- Chill until the mixture is 45° F or colder (I usually use an ice bath to speed up this process).
- 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.
- This recipe is a Community Pick!