French Vanilla Frozen Yogurt
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In the summertime, nothing's more delectable with fresh berries or cherry sauce than this refreshing vanilla-scented frozen yogurt.
Total servings: 6
Preperation time: 5
Best for: All
How to serve: Cold
1/2 cup of evaporated milk
2 teaspoons of unflavored gelatin, softened
2/3 cup of raw sugar
pinch of salt
2 egg yolks, beaten
2 cups of plain, whole milk yogurt
2 tablespoons of vanilla
2 egg whites
Heat the milk to just below boiling in the top of a double boiler. Next, add the gelatin, sugar, and salt, and stir these ingredients until they're dissolved.
Now, beat the egg yolks until they're frothy, and blend in a small amount of the milk mixture. Then gradually add the yolks to the ingredients in the double boiler, stirring constantly as you do so. Continue cooking and blending the liquid until it begins to thicken, then set it aside. When it's cooled to room temperature, add the yogurt and vanilla, and chill the mixture for 1 hour in a refrigerator.
Finally, beat the egg whites until they form soft peaks, gently fold them into the chilled yogurt blend, and chum the mixture in a standard (manual or electric) twoquart ice cream freezer. This recipe makes a smooth, frosty dessert with a subtle undercurrent of vanilla.
Variation: If a simpler or sugarless vanilla yogurt is what you're after, just combine 2 cups of plain, whole milk yogurt, 1/2 cup of honey, 1 cup of evaporated milk, and 2 tablespoons of vanilla ... chill the preparation for 2 hours . . . and churn it. It'll take only 5 minutes to make this mix, and a few hoursand turns of the freezer cranklater, you can reward yourself with a cool, delicious treat.