Classics

Tangy and Tart

Makes 11⁄4 to  11⁄2 quarts

This tart, tangy frozen yogurt delivers all the flavor of plain yogurt in a slightly sweeter — and colder — package. This is a staple of every yogurt shop out there, and it is the most basic frozen yogurt you can make at home.

Ingredients

Instructions

  1. 1. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  2. 2. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  3. 3. Put the yogurt and vanilla, if using, in a large bowl and whisk until smooth. Fold in the meringue.
  4. 4. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer's directions.
  5. 5. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Vanilla Bean

Makes 11⁄4 to  11⁄2 quarts

Vanilla beans have a wonderfully floral flavor and aroma that you don't find anywhere else, even with vanilla extract. Using real vanilla beans to flavor this frozen yogurt makes the vanilla the star.

vanilla-and-extract.jpg

Ingredients

Instructions

  1. 1. Combine the water and sugar in a small saucepan. Split the vanilla bean lengthwise and scrape the seeds out using the back of a knife. Stir the seeds into the sugar mixture. Bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  2. 2. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  3. 3. Put the yogurt in a large bowl and whisk until smooth. Fold in the meringue.
  4. 4. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer's directions.
  5. 5. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Chocolate

Makes 11⁄4 to  11⁄2 quarts

Chocolate frozen yogurt, along with tart and vanilla, are shop staples. This version has a mild chocolate flavor that will satisfy chocolate cravings without being too rich. You’ll still be able to taste some of the tanginess of the yogurt behind the cocoa, too.

Ingredients

Instructions

  1. 1. Bring the milk to a simmer in a small saucepan. Add the cocoa powder and stir to dissolve. Set aside to cool slightly.
  2. 2. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  3. 3. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  4. 4. Whisk together the yogurt, vanilla, and cocoa mixture in a large bowl until smooth. Fold in the meringue.
  5. 5. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer's directions.
  6. 6. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Dark Chocolate

Makes 11⁄4 to  11⁄2 quarts

The dark chocolate flavor of this frozen yogurt will be first choice for chocoholics. The chocolate is melted and incorporated into the warm meringue before being folded into the yogurt. The rich but not-too-sweet dark chocolate flavor of this special treat will feel very indulgent. Choose a high-quality chocolate for best results.

Ingredients

Instructions

  1. 1. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  2. 2. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  3. 3. In a small microwave-safe bowl, melt the chocolate in the microwave, heating it on high power in 30- to 45-second intervals, stirring frequently until the chocolate is smooth. With the mixer on low speed, blend the melted chocolate into the meringue.
  4. 4. Whisk together the yogurt and vanilla in a large bowl until smooth. Fold in the meringue.
  5. 5. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer's directions.
  6. 6. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Coffee

Makes 11⁄4 to  11⁄2 quarts

Coffee delivers just as much of a pick-me-up in frozen yogurt as it does in a latte. A regular cup of coffee won’t give frozen yogurt enough flavor, however, so this recipe uses instant coffee or espresso powder to give it a strong coffee punch.

coffeebeans.jpg

Ingredients

Instructions

  1. 1. Bring the milk to a simmer in a small saucepan. Add the coffee and stir to dissolve. Set aside to cool slightly.
  2. 2. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  3. 3. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  4. 4. Whisk together the yogurt, vanilla, and coffee mixture in a large bowl until smooth. Fold in the meringue.
  5. 5. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  6. 6. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.