It was another sunny Sunday in Vancouver today and I couldn’t have planned my latest frozen dessert-making endeavour any better. As I’ve blogged about previously, I’ve been an ice cream making fiend ever since Victoria changed my life and bought me an ice cream maker. Making all this ice cream eventually catches up to one’s waistline so I decided to look into making some frozen yogurt. I love the frozen yogurt at Pinkberry and other similar establishments but am not as into the high prices at such places. I figured making my own frozen yogurt had to be more cost effective than buying it from a store.
I found just what I was looking for from 101 Cookbooks, who had in turn, adapted her recipe from David Lebovitz’s The Perfect Scoop. David has never left me down with his delicious ice cream and dessert recipes so I knew this had to be a winner.
Here is the recipe with some small changes. I like my frozen yogurt to be on the tangier side so added even less sugar than Heidi did.
Adapted from 101 Cookbooks and David Lebovitz’s The Perfect Scoop
2 750g containers of Balkan- or Greek-style yogurt
2/3 cup less 1 tablespoon sugar (just because I don’t like my frozen yogurt to be too sweet. You can leave it as 2/3 cup if you don’t mind the sweetness)
- Line a cheesecloth or paper towels over a mesh strainer and put over a bowl.
- Pour the yogurt into the strainer and strain the water overnight or less if you don’t want the consistency of your frozen yogurt to be too thick. Let strain in the refrigerator.
- Spoon out about 1/3 of the strained yogurt into a medium-sized bowl and add the sugar. Whisk the sugar and yogurt together until the sugar has been dissolved.
- Add the remainder of the yogurt and whisk.
- The yogurt mixture should still be cold at this point so start up your ice cream maker and pour in the yogurt mixture.
- Run the ice cream machine for about 30 minutes or until you have reached your desired consistency.
- The frozen yogurt will be quite soft but if you can’t wait, you can start eating it now. I like the texture to be firmer so I put it in the freezer for a few hours before eating. Sometimes, it’s hard to wait though!
- Optional: Add your toppings. Since it is summer, it’s a great time to add fresh fruit.
I strained my Balkan yogurt overnight to give my frozen yogurt a richer consistency. The next time around, I’ll lighten the consistency by using only half the amount of yogurt but will not go through the straining process. I’m not sure which one I’ll like better so will let you know how that goes!