Vanilla Frozen Yogurt Recipes

CREAMY VANILLA FROZEN YOGURT

Steps:

• Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
• Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

VANILLA FROZEN YOGURT

Steps:

• Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.

LIME-VANILLA FROZEN YOGURT

Steps:

• In a cheesecloth-lined large sieve or colander set over a bowl drain yogurt, covered and chilled, 12 hours. Discard liquid in bowl.
• With a knife halve vanilla bean lengthwise and scrape out seeds. In a blender purée vanilla seeds, half of drained yogurt, and remaining ingredients. In a bowl stir together vanilla mixture and remaining yogurt.
• Transfer mixture to ice-cream maker and freeze. Transfer frozen yogurt to an airtight container and put in freezer to harden. Frozen yogurt may be made 1 week ahead.

VANILLA FROZEN YOGURT

Steps:

• Fill a large bowl halfway with ice water, and set aside. Combine sugar, lemon juice, 3 tablespoons water, and salt in a saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean into pan, and discard pod. Bring to a boil, and cook, stirring, until sugar has dissolved.
• Whisk yolks in a large bowl. Pour in hot sugar syrup in a slow, steady stream, whisking until combined. Whisk in corn syrup, followed by the yogurt and then the cream. Pour through a fine sieve into a bowl, and place bowl in ice bath. Let stand, whisking occasionally, until thoroughly chilled, about 15 minutes.
• Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a container, and press plastic wrap on surface. Freeze for at least 30 minutes before serving. If freezing longer than 30 minutes, let stand at room temperature until slightly softened.

VANILLA FROZEN YOGURT

Steps:

• Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate for 1 hour.
• Freeze in your ice cream maker according to the manufacturer's instructions.
• Variation
• To make Rich Vanilla Frozen Yogurt, substitute 3 cups (720 g) of strained yogurt (see below) or Greek-style yogurt for the plain whole-milk yogurt and reduce the amount of sugar to 3/4 cup (150 g).
• Perfect Pairing
• Yes, you can have yogurt and granola for dessert. Just top a scoop of Vanilla Frozen Yogurt with Honey-Crunch Granola (page 186).
• strained yogurt
• Draining yogurt allows the whey to run off, leaving you with very thick yogurt with a higher concentration of butterfat, which makes a smoother, creamier frozen yogurt that's naturally more tangy. I like both, and my choice on any given day depends on my mood and what I'm serving alongside.
• So when a little extra richness is called for, use these instructions to make strained yogurt, which you can substitute cup for cup for the yogurt called for in any of the frozen yogurt recipes in this book. (I do give two different recipes for vanilla frozen yogurt, one using strained yogurt and one using unstrained yogurt.)
• To make 1 cup (240 g) of strained yogurt, line a mesh strainer with a few layers of cheesecloth. Then scrape 16 ounces or 2 cups (480 g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours.
• You can also use Greek-style yogurt, which is much higher in fat than plain yogurt, in place of strained yogurt in all of the frozen yogurt recipes.

TOM'S VANILLA FROZEN YOGURT

Steps:

• Combine sugar, gelatin and salt in a medium saucepan; add milk and let stand one minute.
• Cook over low heat, stirring constantly, five minutes or until gelatin and sugar dissolve; let cool.
• Stir in yogurt and vanilla; chill.
• Pour mixture into freezer can of a gallon freezer.
• Serve immediately or let ripen 1 hour.
• Yields 10- 1/2 cups.