If you live almost anywhere you have probably caught wind of fro-yo trend. Here in New York, it seems to have started a few years ago when the first Rose Berry arose in Korea Town. I remember making it a part of my daily routine to swing by this area for a cup of yogurt creamy pie loaded with toppings. Over the years, this yogurt pie style is everywhere, from my cellar area, a food truck, coffee from Bloomingdales. (Which in my opinion is the best in the city.) I now want my yogurt toppings without all-the taste of it is so good!
Thus, it is only a matter of time before I tried to do this treatment at home. Of course, I arrived with my proven David Lebovitz to see what was in store. Naturally, it was a recipe in his book and it seemed pretty simple to do there and so I went for it. A few 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 the fro-yo is creamy, sweet and delicious. After 3-4 hours in the freezer, it was still creamy and soft. Night though, it was pretty hard rock and needed to be left out 20 minutes before the excavation. :)
- 3 cups plain whole milk yogurt. (I used Greek yogurt that made the additional rich and creamy yogurt.)
- ½-1 cup of sugar. (To really pie yogurt- use ½ cup. If you love your Sweet-add 1 cup yogurt.)
- 1 teaspoon vanilla extract
- Mix yogurt, sugar and vanilla. Stir until the sugar is completely dissolved. Refrigerate for one hour.
- Freeze in your ice cream machine according to the manufacturer's instructions. Enjoy freshly churned or after paying a little more in the freezer
Recipe adapted :. The Perfect Scoop by David Lebovitz