Homemade frozen yogurt.
Who knew I'd be whipping up a batch or two?
Me, the ice cream junkie.
And here I am sharing it with you.
Not going to lie, this frozen yogurt was TASTY (never ever thought I'd say that, never been a fan
of frozen yogurt).
I am not one to order or even think of buying frozen yogurt--I mean yuck.
There are so many frozen yogurts that have either way too many chemicals and stabilizers in
there or they taste horrid, like flavored air. Yeah flavored air.
And I never saw a frozen yogurt recipe I liked...until now.
I came across this recipe from The Neely's of the Food Network, reading through it I saw they used whole milk greek yogurt AND a hint of rum.
Plus this recipe was easy--we all like easy.
You all know that frozen yogurt does not have the scooping abilities as ice cream--a bit harder to scoop.
With that said, don't try and use a non-fat yogurt, it will turn into ice milk, and not taste good.
strawberry frozen yogurt
from The Neely’s of Food Network
4 cups strawberries, hulled and chopped
3/4 cup sugar (I used 1/2 cup and it was fine)
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon rum
1 vanilla bean, halved lengthwise and seeds scraped
1 cup plain whole-milk Greek yogurt (I used 1 1/4 cups)
I used a spiced rum Captain Morgans.
Do not try and use a non-fat or low fat yogurt--you
will have ice milk (unless you like that).
I used only a 1/2 cup of sugar; just felt the 3/4 cup
was too much. This is an excellent recipe--really good and solid.
A full 24 hours before you make your frozen yogurt, place your ice cream maker insert into the freezer.
Add strawberries, sugar, lemon zest, lemon juice, and rum to a bowl and toss.
Cover with plastic wrap and let the strawberries macerate at room temperature for 1 hour.
Add the strawberries with their juices to a food processor.
Pulse the berries, and then add the vanilla beans seeds and yogurt. Continue to blend until smooth.
Place in the refrigerator to chill for 1 hour.
Turn your ice cream machine on and pour in the chilled yogurt mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
Place in the freezer for several hours until hard enough to scoop.
Makes about 1 quart.