We spent last summer working our way through the local frozen yogurt shops, rating them and finding our favorites. One local chain won our devotion, due mainly to the quality of its house-made hot fudge sauce. Hot fudge makes or breaks an ice cream place for me. When it gets down to the frozen yogurt itself, though, we have not found much of a difference between one fro yo store to another, other than their particular yogurt flavors.
We make everything else, including ice cream on a regular basis, but we have never tried making frozen yogurt – until this weekend. A quick search online for vanilla frozen yogurt recipes came up with basically the same recipe, though some were heavier on sugar than others. And a quick look at David Lebovitz’s book, “The Perfect Scoop” uncovered pretty much the same recipe. I guess you can’t vary the ingredients in vanilla frozen yogurt much. We went with something similar to all the recipes, though we tripled the vanilla from the recipes with the most vanilla and increased it six times from the ones with the least. It is vanilla frozen yogurt after all – it should taste like vanilla.
We used whole milk yogurt (Dannon) because we thought nonfat might have a weird texture. We will try nonfat sometime, but not for the first time. We would have done low fat, but the store didn’t carry it. Another time.
Yogurt, sugar, vanilla – and we had beautiful, velvety, tart frozen yogurt after a little while in the ice cream maker. The local fro yo stores might not be seeing as much of us this summer as last year.
Vanilla Frozen Yogurt
from The Cook’s Life
makes about 11/2 quarts
Our frozen yogurt turned out pretty tart. You might want a bit more sugar if you would prefer a less-tart result – maybe an extra ¼ cup or so.
Before you start making your frozen yogurt, put the empty storage container in the freezer so it will be as cold as possible when you put the freshly churned yogurt into it. I didn’t do this and my frozen yogurt started to melt as soon as I put it in the container.
3 cups plain yogurt (I used whole milk yogurt)
¾ cup sugar
1 tablespoon vanilla extract
Mix ingredients together in a large bowl until sugar is dissolved. Freeze in an ice cream maker, following manufacturer’s directions – mine took about 25 minutes. Transfer frozen yogurt to an airtight container and freeze for several hours, or until firm, before serving.