Tuesday, June 29, 2010
Once frozen in your freezer, the yogurt will need to soften on the counter for about 10 minutes before scooping.
Vanilla Frozen Yogurt
From David Lebovitz's The Perfect Scoop
3 cups (720 g) plain whole-milk yogurt
1 cup (200 g) sugar
1 teaspoon vanilla extract
Mix together 3 cups plain whole-milk yogurt, 1 cup sugar, and 1 teaspoon vanilla extract until the sugar dissolves. Refrigerate for an hour. Churn the yogurt in your ice cream maker according to the machine's directions. Store in the freezer and be sure to remove 10 minutes prior to scooping. Top with your favorite healthy or not-so-healthy toppings.