Quick, before the weather gets so sultry that you can’t stand it, practice up on this sure winner. And be sure to use the best yogurt — Birchbark Farm drinkable goats’ milk yogurt, if you can get it, otherwise Stonyfield’s organic vanilla yogurt.
You can also add in fruit coulis or just blenderized fruit (sweeten if you need to) and fold it into the yogurt before putting the mix into the ice cream maker
3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.
Thanks to 101 Cookbooks and David Lebovitz for the recipe and delish pic:)
And oh my goodness, we just tried it today with our frozen blueberries….numtious, for sure!