The recipe I chose for the I♥CC No Cook Challenge! requires Vanilla Frozen Yoghurt. I decided to prepare it on my own using a tried and tested recipe from David Lebovitz The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments *.
I bought one kilogram of greek style yoghurt, strained it over night
and got 603 grams strained yoghurt. I added plain whole-milk yoghurt to 720 grams in total.
Vanilla Frozen Yogurt
To make a frozen yogurt you can scoop like ice cream, you need to add sugar. I used a mixture of sugar and grape sugar to make it smoother when it comes our of the freezer. It’s best served immediately directly from the ice cream maker.
Vanilla Frozen Yogurt
Yield:1 container Unold 8875, about 1 litre
This creamy and delicious frozen yogurt has a subtle hint of vanilla. Try this for an easy summer dessert with mixed berries or other summer fruit
Ingredients:
- 720 grams greek-style yoghurt, strained (from 1 kg)
- 120 grams sugar
- 60 grams grape sugar; dextrose
- 1 teaspoon vanilla extract
Instructions
- Mix together the strained yogurt, sugar, and vanilla. Stir until the sugar ist completely dissolved. Refrigerate for 1 hour
- Freeze in your ice cream maker according to the manufacturer’s instructions.
- Serve immediately or if a firmer consistency is desired transfer to an airtight container and freeze until ready to serve. Remove from freezer about 15 minutes before serving.
total time: 3 hours
preparation time: 5 minutes
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*=Affiliate-Link to Amazon
more ice cream recipes
more recipes from David Lebovitz
German variant with guar gum.
