Max Falkowitz' Best (and Easiest) Frozen Yogurt Recipe
Don’t substitute non-fat yogurt or slash the sugar (or it won't be as scoopable, and don’t say I didn’t warn you). Yes, you can use Greek yogurt, but you might want to cut it with a little liquid to keep it from being too creamy.
- Makes 1 quart
- 1 quart container (about 3 3/4 cups) full-fat plain yogurt (see note above about substituting for Greek)
- 1 cup sugar
- 1/4 teaspoon kosher salt
Adapted from food52.com
1. Whisk yogurt, sugar, and salt together in a mixing bowl until sugar has completely dissolved. Chill in an ice bath or refrigerate until yogurt registers at least 45°F on an instant-read thermometer (i.e. thoroughly chilled—this is roughly fridge temperature).
2. Churn yogurt in ice cream machine according to manufacturer's instructions. Scoop and eat like soft serve, or transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.