For my birthday, my aunt gave me the ice cream maker attachment for my Kitchen Aid mixer, and I’m soooo excited about it. I can’t go more than a few days without at least a spoonful of frozen yogurt, and can’t wait to start trying all the great ice cream and frozen yogurt recipes out there that I didn’t have the means to make until now!
For my first batch, I made the wise decision to keep things simple, and went for one of my favorite frozen treats — plain, tart frozen yogurt. I like mine topped with fresh berries, so went for kiwi, blackberries, and some chocolate covered pomegranate seeds this time around.
There isn’t a Pinkberry, Red Mango, or anything of the sort near where I live, so I make it a point to get fro-yo when I’m in big cities that have such chains. But now I don’t have to hop on the Metro-North train to enjoy simple, tart frozen yogurt — I can make it in my own kitchen! (Actually, Edy’s makes a pretty good tart mango frozen yogurt that I normally stock up on, but it’s just not the same…)
This recipe calls for just Greek yogurt and sugar — really couldn’t get much easier. I eat Greek yogurt for breakfast, usually the 0% fat variety, but for the frozen stuff you want a higher fat content, so I went with 2%. I tried a spoonful before freezing and it already tasted like a treat to me! Ryan’s not much of a fan, and neither is my Dad — I think this whole tart yogurt craze is more of a girl thing. Whatever, more for me!
The texture was really great, especially when it first came out of the ice cream maker. I had put it in the freezer for 2 days before photographing it today, and when I went to take it out it was rock hard! I had to let it thaw for a really long time before serving — anyone have suggestions for avoiding this problem with homemade ice cream? The glorious texture returned eventually, but I’m not always patient when it comes to eating frozen yogurt…
Plain, Tart Frozen Yogurt
Adapted from Ho Yummy
1, 32 oz tub of Plain 2% Greek Yogurt
1/2 to 2/3 cup granulated sugar (the less sugar you use, the more tart it will be!)
- Make sure your ice cream maker is in the freezer for at least 24 hours before use
- To strain the yogurt beforehand, line a strainer with paper towels, and place the strainer in a medium sized bowl
- Scoop the yogurt into the paper towels and place in the refrigerator overnight.
- Once yogurt is strained, transfer to a bowl and whisk in the sugar until well combined
- Transfer mixture into ice cream maker and let it churn for 20-30 minutes
Enjoy, and let me know how you store your homemade frozen yogurt!