A few years ago, as the frozen yogurt craze swept the country, shops opened on virtually every block in New York City. It was a great idea, but executed poorly: The yogurt was packed with so many additives and stabilizers that any health benefits were instantly negated. We prefer our frozen yogurt pretty basic: yogurt, sugar, a touch of lemon zest, and hint of vanilla extract. The result is a creamy, slightly tangy frozen treat that gives the manufactured stuff a run for its money.
MAKES ABOUT 1 QUART
3 cups full-fat plain yogurt (see Ben’s Note)
¾ cup (150 grams) sugar
½ teaspoon finely grated lemon zest
¼ teaspoon pure vanilla extract
Pinch of kosher salt
1. In a large bowl, stir together the yogurt, sugar, lemon zest, vanilla, and salt until combined. Cover and refrigerate the yogurt base until completely cool, at least 2 hours.
2. Pour the chilled yogurt base into an ice cream maker and freeze according to the manufacturer’s instructions. Place a quart-size container in the freezer, so you can use it to store the finished frozen yogurt. Churn the yogurt until the texture resembles “soft serve.” Transfer the frozen yogurt to the chilled storage container and freeze until hardened to your desired consistency. The frozen yogurt will keep, frozen, for up to 7 days.
ben’s note You can use any kind of plain full-fat yogurt, including Greek, for this recipe. We prefer non-Greek yogurt here, as it’s a bit more tangy, but it all depends on what you like best. Also, stick to full-fat (not low-fat) yogurt—it delivers more creamy results.