I’m doing something today I never do. I’m recycling a recipe AND a photo. But I just feel like I NEED to. The warm weather calls for it and, since I first wrote about this recipe, there are a lot more of you reading this here blog. I’m saddened to think you may have missed the original homemade frozen yogurt post from back in the day.
I love my frozen yogurt recipe. Great texture, just sweet enough, and downright addictive. Also, you can freeze the leftovers without it getting icy. (Xanthan gum is the key and worth tracking down!)
- 2 cups plain yogurt (Trader Joe’s European Style is my favorite yogurt for this, Greek is good too, or just plain old plain yogurt will work as well!)
- a little less than ½ cup sugar
- ½ cup milk
- ⅛ – ¼ teaspoon xanthan gum (see my comment below (comment #2) for more details about xanthan gum)
- Mix ingredients together and follow directions for your ice cream maker (Cuisinart – 25 minutes)
It’s kind of tragic, I haven’t made this frozen yogurt in aeons (which Nate has reminded me of more than once!). I’ve recently discovered Pinkberry and their amazing coconut frozen yogurt. I think today’s post has inspired me to dig out my ice cream maker that’s been hiding and figure out the coconut flavor. Mmmmmmm…..