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No Gummy Bears Here

April 19 2008 by Kristin at The Kitchen Sink in Dessert,Recipe » 5 comments

It’s been a pretty odd week here in Chicago. Between the appearance of a cougar (!) in a north side neighborhood not far from Wrigley Field to a very bad (even worse than usual!!) week for the CTA to a freaking earthquake (!!!), things have definitely been strange. So, this weekend, I think it’s best we keep this niiice and simple. And what’s more simple than plain ol’ vanilla, right?

But, while this frozen yogurt is certainly plain ol’ vanilla flavored, it’s anything but run-of-the-mill. If the term “frozen yogurt” conjures up visions of styrofoam cups filled with florescent pink, artificially flavored swirls, all topped off with a liberal amount of gummy bears, then prepare to have your mind blown by this more natural, more grown up and more interesting version of frozen yogurt. Don’t worry, though: you can still call it FroYo.

(Click “more” for the rest of the story, more photos & the recipe.)

I’ve swooned over Fage yogurt (a Greek yogurt that you can find in an increasing number of markets; I just noticed it at the Jewel in my neighborhood) on this blog more than once, so I’ll spare you another reverie today. Just know that Fage (or any other Greek yogurt) will be the base of this frozen yogurt. From there, you sweeten the yogurt up ever so slightly with a teensy bit of sugar, infuse it with vanilla and let your ice cream maker do its thing. A quick word to the wise: try to resist the temptation to taste-test the mixture before putting it in the ice cream maker; doing so will lead you to taste-test number 2, 3, 4 and before you know it, you will eat the entire mixture and have to start from scratch.

And, as good as this yogurt is pre-freeze, it’s even better once it’s magically transformed into FroYo. First, it’s gorgeous: pristinely white, flecked with delicate vanilla beans and voluptuous. Then, there’s the texture, which is nothing like the cylindrical stuff that comes out of the lever-ed machine. This frozen yogurt is cool and creamy, but with thickness and body. Last but not least, it’s absolutely delicious: tangy and tart and refreshing and perfumed with vanilla. It will not leave you wanting for gummy bears. In fact, I’m kind of torn about topping it at all. It’s probably best unadulterated.

Vanilla Frozen Yogurt
Adapted from a David Leibovitz Recipe Available Here

2 cups fat free Greek yogurt (such as Fage 0%)
1 cup full fat Greek yogurt (such as Fage Total)
1/3 cup sugar
1 teaspoon pure vanilla extract
beans craped from 1 split vanilla bean

Combine the yogurts, sugar and vanilla in a large bowl, stirring until the sugar is dissolved and the vanilla beans are well distributed. Transfer the mixture to the bowl of an ice cream maker. Run the ice cream maker according to its directions.

I think the yogurt has the best texture when it’s just out of the ice cream maker. But you can also transfer the frozen yogurt to a covered container and store it in the freezer (and it’s still quite good).

5 comments so far. »
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  1. Evan says on April 20 2008 at 2:34 pm:

    I just put the bowl of our ice cream maker in the freezer yesterday and was wondering what we would start with… looks like this will be the first recipe of the year!

  2. Kevin says on April 20 2008 at 3:51 pm:

    I am going to have to try making frozen yogurt in my ice cream maker. It sounds really good!

  3. Marc @ NoRecipes says on April 21 2008 at 6:47 pm:

    Yummm, I love homemade frozen yogurt. Much better than the soft ice cream you get at fro-yo shops!

  4. katy says on April 22 2008 at 9:13 am:

    oh how delicious! and relatively healthy too! :-) i have to get my hands on some good vanilla beans.

    ps — we have the same ice cream maker, i think!

  5. Mar says on April 28 2008 at 8:09 pm:

    I’ll agree that its been a strange week.
    Though now that the weather’s turned I may have to wait a week or two to try this.

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