I don’t usually like sweets early in the morning but I was so in love with my latest frozen dessert attempt that it made an appearance at breakfast. I bought David Lebovitz’s fabulous book The Perfect Scoop and made two recipes this weekend with lots of success, specifically the Vanilla Frozen Yogurt and the Chocolate Ice Cream. They were both rich, creamy and not at all icy like my only other attempt. I am not sure whether this was thanks to the recipes or my technique with the ice cream maker is improving. Either way major success. I am already lamenting the fact that I only have one ice cream maker and I can only use it on the weekends. Sniff Sniff.
The thing I loved about this recipe was that it had a really rich yogurt flavour – so rich it was almost like a cream cheese. A lot of the store bought frozen yogurts seem to be trying to be low fat ice creams rather then displaying the yogurt properly. It was lovely served with some fresh fruit over pancakes for breakfast, Especially as it melts bit by bit as you eat. I can’t wait for blackberry season to stir some of those suckers into it.
(makes 1L)
Adapted fromThe Perfect Scoop
3 cups whole milk plain yogurt
1 cup sugar
1 teaspoon vanilla
1. Mix together yogurt, sugar and vanilla until all the sugar has dissolved. Cover and refrigerate for an hour.
2. Put into your ice cream machine and follow the machine’s directions.
More Dessert Recipes:
Skor Ice Cream
Blackberry Frozen Yogourt
Raspberry Tartlets with Zabaglione
{ 8 comments… read them below or add one }
Of all the flavours people come up with for ice cream, sorbets & frozen yogurts…vanilla is still my favourite…especially when I see flecks of real vanilla bean in it.
Are you upset that you can only make it on weekends or that you finished the tub?
In an attempt to curtail my book buying, I have ordered a copy of this out of my local library. it sounds like such a great book, everyone raves about it! You have just made me feel very impatient! more lovely recipes from that book to keep me going please!
Wow, what a beautiful way of serving frozen yogurt – I’d love to have some!
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I would like to have your breakfast (!) but failing that, I’ll have to make do with the Lebowitz book. Also, to the delight of my family, I’ll probably have to break down and buy an ice cream maker instead of trying to convince them that a semi freddo is just as good.
Man, how do you do it without an ice cream maker? Crazy!
Hi!
I was wondering.. do you heat up the yogurt so that the sugar dissolve or just whisk and whisk until they all dissolve?
Thank you!
You don't have to heat it, that's why I love this recipe, its so easy!