If you live pretty much anywhere you’ve probably caught wind of the fro-yo trend. Here in NYC, it seems to have started a few years ago when the first Pink Berry popped up in Korea Town. I remember making it a part of my daily routine to swing by that neighborhood for a cup of the tart creamy yogurt loaded with toppings. Over the years, this tart style of yogurt is truly everywhere from my corner bodega, to a food truck, to the cafe in Bloomingdales. (which in my opinion is the best in the city.) I now like my yogurt plain with no toppings at all- the taste of it is just so good!
So, it was only a matter of time before I tried to make this treat at home. Of course I checked with my tried and true David Lebovitz to see what he had in store. Naturally he had a recipe in his book and it seemed simple enough to make right there and then and so I went for it. A couple hours later- I had the most delicious, creamy, tart, frozen yogurt made from scratch! It was a summer-dessert-dream come true.
Note: Freshly churned this fro-yo is creamy, soft and delicious. After 3-4 hours in the freezer it was still creamy and soft. Overnight though, it was pretty rock hard and needed to be left out 20 minutes before scooping. :)
- 3 cups plain whole milk yogurt. (I used Greek yogurt which made the yogurt extra creamy and rich.)
- ½-1 cup sugar. (for truly tart yogurt- use ½ cup. If you like your yogurt sweet- add 1 cup.)
- 1 tsp vanilla extract
- Mix together the yogurt, sugar and vanilla. Stir until the sugar is dissolved completely. Chill for an hour.
- Freeze in your ice cream maker according to the manufacturers instructions. Enjoy freshly churned or after setting a bit more in the freezer.
Recipe adapted from: The Perfect Scoop by David Lebovitz