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
Lucy Sorensen says
I ‘just’ made the strawberry version of this last night. So refreshing!
Becca Looney says
I love frozen yogurt. That slight twang it has is just so nice. I usually don’t get all elaborate with my topped. I always chose either chocolate sprinkles or ranbow sprinkles and that’s it. I love the crunch and the creamyness! YUM
KerfuffleHogback says
http://goo.gl/0kaVu
Sallysbakingaddiction says
I’m definitely on the fro-yo trend. My favorite place (besides the grocery store…fact) is the fro-yo place around the corner. The tart kind is my go-to! With mangoes, sprinkles, and chocolate chips. Sounds weird but you should totally try it! Love your homemade recipe Audra :)
Sarah says
I, too, am a froyo purist. I always get that “you are sooo square” look from family and friends when I forgo the array of flavored machines in favor of the plain stuff. There is just nothing better than the tart and tangy flavor…I always regret it when I decide to branch out. Thanks for the recipe! I can’t wait to make it my own.
Shafriza says
can this be made with out an ice cream maker? would you be kind enough to let me know how if it can be done?
Audra says
I’m sorry- I have only made this with an ice cream maker!
Star says
Fail! Just did made it with stonyfield plain low fat yogurt 3 cups to 1/2 cup of sugar and it came out super sweet. Nowhere near the tart deliciousness of a pinkberry. I’ll try again with the cheap nonfat non brand ice cream from Giant and see how it works. I’m pretty convinced it’s the yogurt, not the recipe. Any suggestions of good brands you used? I rather have it non fat.
Star says
Sorry, I pressed post before I could edit it. It was 1/2 stonyfield and 1/2greek yogurt.i think the later was too thick too!