I found the missing frozen yogurt photo! I’m afraid it is not all that impressive, so this is rather anti-climactic, isn’t it?
For the yogurt I used 2 cups of Total Face Greek yogurt (that stuff is spendy, as we say here in Oregon) and 4 cups of, I don’t know, Mountain High yogurt, I think. I used full-fat plain yogurt. I dumped the 6 cups in a sieve lined with cheesecloth and refrigerated it overnight. Yogurt with the liquid drained out of it is just so pretty and soft-looking that I want to smush my face into it (but I didn’t, okay?). Other than that, I just followed the recipe. Super yum. It would be especially delicious with some nice summer fruit.
So, how was your texture? I made this too, and the flavor was fantastic–well worth splurging for the greek yogurt, I think–but after I left it in my freezer for a few hours it was rock hard. Maybe it just didn’t aerate enough in my ice cream maker?
i’m so sad you bypassed the smushing your face into it step because THAT would have been a great picture!!!
Mmm, this sounds yummy. I’ve almost finished the ice cream I made last week, and was pondering what kind I should make next… I think this is it.
I’ve been making this stuff like crazy since Heidi posted about it. It’s so good! I’m going to try putting a swirl of honey in it next time.
did all of this happen over the tub?
That looks great! I want to try fro-yo but have a hard time buying full-fat yogurt… to me frozen yogurt should be healthier than ice cream!
That said, I can’t say enough good things about the Perfect Scoop book. It’s AMAZING. I’ve made about 6 different things (last night: plum-raspberry sorbet) and they’ve all been good. I think Roasted Banana Ice Cream is my fave so far. Money well spent.
Synchronicity is an amazing thing. I have started throwing yogurt in my freezer to make yogurt popcicles and have been thinking about buying one of those inexpensive ice cream makers to make frozen yogurt. Thanks for the link, I’ll give it a try. And your idea of blending different yogurts (I love greek yogurt but still — spendy).
Yum! I just ordered that book (along with Amy’s new book — yeah!) and am eagerly awaiting their delivery from Amazon. I’ve recently started reading his blog and it’s quite good!
homemade ice cream always gets rock hard in the fridge. Use that as an excuse to eat it all at once! (or just let it sit out a bit before scooping, a method i have no patience for!)
Well strawberries, blueberries and raspberries are all in season over on Sauvie Island for the pickin’ and strawberries were a buck a pound last week! I already made strawberry jam, today we’re picking raspberries and blueberries. Those all go well with Frozen yogurt and my freind, a trained cheif, loves David, so I think soon, I will get some of that goodness too! Yum. Greek yogurt is the best. Anyway, I recommend a trip out to the island for fruit to go with your yogurt.
You are too funny! Very exciting photo.
I love the jade bowl. My BF has some that look just like that. They are Fire King Oven ware. They are so nice but my nephew found out they shatter if they fall on a hard floor ;(
Isn’t that stuff heavenly? I made a batch and fell in love. Haven’t bought the book yet, but I did borrow a copy from the library and oh, my are there a ton of recipes I want to try.
thanks for the recipe! i tried it out w/ non-fat greek yogurt and i think it came out fine. i’m not a big fan of plain yogurt so next time i think i’ll churn it a bit in the ice cream maker, mix in a ton of fresh fruit and then freeze it in popsicle molds. i haven’t used my ice cream maker in months since my grocery store literally always has ice cream on sale for $2. i got my ice cream maker for $17 at the same grocery store on clearance and it’s great.
oh, for anyone thinking of getting the cuisinart ice cream maker that’s $50 everywhere, williams sonoma has the same one but packaged w/ an extra freezer bowl for only $60.