Sometimes I wake up and the only thing I can think about ingesting, is ice cream. Then for dinner, ice cream.
Trust me, I would so love to be craving and eating big salads and vegetables, knowing how good they are for me and the baby, but they just activate my gag refluxes.
For the time being, I’m going to go ahead and enjoy my ice cream.
I decided it was time to make my own version of frozen yogurt.
Something about the simple pleasures of homemade frozen yogurt and ice cream. Makes me smile, just like it would a little kid.
I used plain greek yogurt the first time and I really liked it because it was more tart. My husband did not. However, he ate the rest of it. The second time, I made it with vanilla flavored greek yogurt and it wasn’t as tart or overly sweet. We both approved. Highly approved, it was gone in 2 days.
I keep it simple. I like to add sprinkles or sometimes chocolate chips, but feel free to add whatever kind of topping you’d like. It’s almost like real froyo from the shop, but this way you know what’s in it.
Vanilla Bean Frozen Yogurt
Recipe adapted from My Kitchen Addiction
- 3/4 -1 cup sugar. I used evaporated cane sugar, but either way, less sugar will make it more tart
- 1 cup 2% milk
- 18 ounces of vanilla greek yogurt – plain yogurt will make it more tart
- 1/2 cup half & half
- 1/2 teaspoon vanilla extract
- 2 vanilla bean strands [you can use one since they’re pricey]
- pinch of sea salt
*Before you begin, make sure bowl from the ice cream maker has been in the freezer for at least 5 hours.
In a large bowl, whisk together sugar and milk until sugar as dissolved. Slit the vanilla bean and scrape the seeds. Add in yogurt, half & half, vanilla extract, vanilla beans and salt. Mix until smooth and well combined.
Transfer mixture to the ice cream maker bowl [that was originally in the freezer]. Follow machine instructions. Turn on and churn for about 20-25 minutes.
Remove and serve immediately or transfer to an airtight container and store in the freezer.
Feel free to add toppings of your choice. Enjoy!
*Please do not copy & paste recipe. Thank you!
July 19 2012