Vanilla Frozen Yogurt
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About 1 quart The optional honey or syrup will yield a slightly smoother, less icy texture. For a vegetarian version, the gelatin may be omitted (use 1 ¾ cups milk total). This recipe calls for Greek yogurt; to make it with regular yogurt, you will need to drain it first. Line a fine-mesh sieve with cheesecloth or a flour sack towel and set over a bowl. Spoon 2 cups plain whole-milk yogurt into the sieve. Refrigerate and allow to drain for 2 hours. Scrape the yogurt into a medium bowl; discard the liquid.
Ingredients
- ¼ cup whole milk
- 1 teaspoon unflavored gelatin
- 1 ½ cups whole milk
- ¾ cup sugar
- (2 tablespoons honey, light corn syrup, or light cane syrup)
- (½ vanilla bean)
- 1 ½ cups plain whole-milk Greek yogurt or drained regular yogurt, see headnote above
- 1 ½ teaspoons vanilla (if not using vanilla bean)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ¼ cup whole milk
- 1 teaspoon unflavored gelatin
- 1 ½ cups whole milk
- ¾ cup sugar
- (2 tablespoons honey, light corn syrup, or light cane syrup)
- (½ vanilla bean)
- 1 ½ cups plain whole-milk Greek yogurt or drained regular yogurt, see headnote above
- 1 ½ teaspoons vanilla (if not using vanilla bean)
Let's Cook
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Step 1.
Place in a small cup: ¼ cup whole milk
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Step 2.
Sprinkle with: 1 teaspoon unflavored gelatin
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Step 3.
Let stand for 5 minutes to soften. Combine in a medium saucepan: 1 ½ cups whole milk; ¾ cup sugar; (2 tablespoons honey, light corn syrup, or light cane syrup)
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Step 4.
If using, split lengthwise in half: (½ vanilla bean)
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Step 5.
Scrape the seeds into the milk mixture. Add the pod and bring just to a simmer over low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let cool for 5 minutes, then add the gelatin and milk mixture, stirring until the gelatin dissolves completely. Let cool to room temperature.
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Step 6.
Place in a medium bowl: 1 ½ cups plain whole-milk Greek yogurt or drained regular yogurt, see headnote above
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Step 7.
Gently whisk the milk mixture into the yogurt. Stir in: 1 ½ teaspoons vanilla (if not using vanilla bean)
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Step 8.
Refrigerate the frozen yogurt base until cold, overnight if possible, or quick-chill in an ice water bath.
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Step 9.
Remove the vanilla pod, if you used it. Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.
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