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Homemade Frozen Yogurt

by:
August  3, 2015
4
2 Ratings
Photo by James Ransom
  • Makes 1 quart
Author Notes

Recipe from Max Falkowitz of Serious Eats: —Sarah Jampel

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Ingredients
  • 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
Directions
  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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9 Reviews

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Kerry G. May 18, 2016
I would definitely make this again. I used 3 cups plain yoghurt (6% milk fat), 1 cup 0% plain yoghurt, 3/4 cup sugar, plus approx 1/4 cup lyles golden syrup. Added seeds from vanilla pod, and a tiny splash of brandy (because it helps prevent ice crystals).
Mickey0627 May 14, 2016
I also add vanilla. Yummy!
JCCraves October 19, 2015
Does this work with soy yogurt?
Jenn2323 August 13, 2015
I scraped the inside of one vanilla bean into the yogurt mixture and whisked together. I substituted one cup greek yogurt for the plain. Delicious! Thank you for this easy, tasty, refreshing recipe!
beejay45 August 9, 2015
I use yoghurt with sweetened condensed milk as the sweetener -- for me, anyway, a nice balance of sweet-creamy and tangy. Maybe about 1 part SCM to 3-4 parts yoghurt. The milky bit makes it easier to incorporate things like matcha powder which will stick to the thick fat than to the more "watery" yoghurt...or maybe it's the sugar that does it. I haven't tried it with Nutella, but I am definitely going to. Thanks for the reminder.
Daniela August 6, 2015
This looks so easy! Is it possible to substitute the sugar with something like honey or maple syrup?
Sarah J. August 7, 2015
I've never experimented with other types of sweeteners before, but I'd be cautious because alternative sweeteners freeze differently based on their chemical compositions. I wouldn't want you to end up with icy fro-yo! If you do experiment, please let me know how it goes!
Noni August 4, 2015
I only had Greek yogurt but it's absolutely delish!
Sarah J. August 6, 2015
Glad you enjoyed it!