Thursday, August 16, 2007

Batch 3: Vanilla Frozen Yogurt

Pinkberry does not have anything over this vanilla frozen yogurt. This stuff is heavenly. It tastes so refreshing and is not so bad for you that you cannot have a little bit every evening. Or if I were living through some of the heat that the rest of the US is experiencing, I would probably eat this for a meal topped with lots of fresh fruit and nuts.

Here is a picture, albeit a poor one, of the frozen yogurt. I am too impatient to take a picture before I start scooping this stuff directly into my mouth. And yes, that is a half of a donut.

Vanilla Frozen Yogurt (1 qt)
(adapted from The Perfect Scoop by David Lebowitz)

3 cups of plain, whole-milk yogurt (I prefer organic)
1 cup of sugar
1 tsp of high-quality vanilla

Whisk together the yogurt, sugar, and vanilla until well-blended and the sugar is dissolved. Refrigerate for an hour or so. Freeze the mixture in your ice cream maker according to the machine's instructions. I have found that it takes a little longer to churn frozen yogurt than ice cream.

This recipe is so easy and disappears so quickly, you'll be making batch after batch to keep up with the demand.

1 comment:

Nicole said...

Sounds great and so simple! Frankly, I don't know what the big deal is about Pinkberry. I was recently in New York and decided to stand in the long line and fork over the 5 bucks for the yogurt topped with bananas and blueberries but I was really disappointed. I think everyone would be better off making frozen yogurt at home! :-)