One thing I love almost as much as washi tape might be tart frozen yogurt. I love how it’s slightly sweet and tangy and how it pairs perfectly with both chocolate and fruit. So after a run to Whole Foods yesterday to pick up some soap making supplies (more on that experiment later), I decided to also pick up some organic yogurt and make my own tart frozen yogurt.
After a couple attempts to make something similar to the swirly goodness of Pinkberry, I realized that homemade tart fro-yo will be more ice cream consistency than soft serve. I also learned that it’s important to use good quality yogurt. Don’t skimp and buy the store brand stuff. It will result in icy fro-yo…and no one wants that.
You will need:
– Stand mixer or a large mixing bowl with a hand mixer
– Ice cream maker (I have this one and love it!)
– Air-tight container to store the ice cream
– 2 cups of whole fat plain yogurt
– 2 cups of low fat plain Greek yogurt
– 1/2 cup fine sugar
– 3 tablespoons light corn syrup
1. Add all the ingredients in your mixing bowl and use the mixer to stir everything together. Let it run for a couple minutes. It’s ready to go with the sugar is dissolved and you can’t see globs or the corn syrup.
2. Turn on your ice cream mixer (make sure the bowl is frozen!) and add the yogurt mixture to the ice cream bowl. Let it run according to the directions on your ice cream maker. If you’re using the Cuisinart ice cream maker, I ran mine for 20 minutes. After it’s done, it will be soft serve consistency. You can go ahead and eat it now, or pour the fro-yo into the container and freeze for about 45 minutes.
Store the left over fro-yo in the freezer. When you want to eat it, just place the container (with the lid off) in the microwave on defrost for 45 seconds at a time until it’s the consistency you like.