Make your own frozen yogurt: 4 easy recipes

By Hklbrries

Originally published: July 30, 2013 3:34 PM
Updated: July 31, 2013 1:29 PM
By LAUREN CHATTMAN. Special to Newsday

Ingredients

• Recipes in collection associated with this article:
• Chocolate Frozen Yogurt
• Honey-Vanilla Frozen Yogurt
• Maple-Bourbon Frozen Yogurt
• Mint-Chocolate Chunk Frozen Yogurt

Details

Adapted from newsday.com

Preparation

Step 1

Like so many people, I am having a love affair with Greek-style yogurt. So when I recently brought home an inexpensive and excellent new Cuisinart ice-cream machine, the time seemed right to freeze some of my favorite foodstuff. I wasn't necessarily looking to make a diet dessert. (I wound up using full-fat yogurt and half-and-half, after all.) Rather, I wanted to make the fastest, easiest frozen treat possible.

Making ice cream is an exacting business. Following a precise formula, you have to cook a custard base on top of the stove until it is just the right temperature and thickness. Cook it too briefly, and it will never thicken, no matter how cold it gets. Cook it too long, and you wind up with scrambled eggs. Once your custard is cooked, you have to wait several hours while it chills in the refrigerator. Then it is finally ready for the ice-cream machine.

In contrast, frozen yogurt is a quicker and more casual affair. Looking at a bunch of recipes online, I was encouraged to see that many cooks had success simply by mixing yogurt and sugar and placing the mixture in an ice-cream machine. I tried this several times, improvising as I went along by using a different sweetener, adding a little half-and-half, stirring in some nuts or chocolate.

After a delightful weekend of experimentation, here are my results:

Go Greek for richness: Plain, Greek-style yogurt produced creamier frozen yogurt than the looser and more watery American style. You can use low-fat yogurt, but full-fat yogurt will give you the creamiest frozen yogurt of all. I don't recommend nonfat yogurt. Frozen, it is icy rather than creamy.

Frozen yogurt is for yogurt lovers: Understand that your frozen yogurt will be as tart as the yogurt it is made from. Personally, I love this. But if you prefer a more mellow flavor, replace up to 1 cup of the yogurt with half-and-half.

Listen to your sweet tooth: The sweetness of your yogurt mixture will become more muted as it chills. So, add a little more sweetener than you think you like before freezing.

Raid the liquor cabinet: A couple of tablespoons of alcohol prevents ice crystals from forming in the frozen yogurt, keeping it smooth.

Enjoy immediately: Although it will keep for several days in the freezer, frozen yogurt is best eaten just after it is churned, when it is extremely smooth and creamy. If the yogurt is too soft just out of the machine for your taste, transfer it to an airtight container and freeze it for an hour or two, until it is firm.