Vanilla Frozen Yogurt
- 1 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 3 tablespoons water
- Pinch of coarse salt
- 1 vanilla bean, halved lengthwise
- 2 large egg yolks
- 1/4 cup light corn syrup
- 32 ounces plain whole-milk yogurt
- 1/4 cup heavy cream
Fill a large bowl halfway with ice water, and set aside. Combine sugar, lemon juice, 3 tablespoons water, and salt in a saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean into pan, and discard pod. Bring to a boil, and cook, stirring, until sugar has dissolved.
Whisk yolks in a large bowl. Pour in hot sugar syrup in a slow, steady stream, whisking until combined. Whisk in corn syrup, followed by the yogurt and then the cream. Pour through a fine sieve into a bowl, and place bowl in ice bath. Let stand, whisking occasionally, until thoroughly chilled, about 15 minutes.
Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a container, and press plastic wrap on surface. Freeze for at least 30 minutes before serving. If freezing longer than 30 minutes, let stand at room temperature until slightly softened.
SourceMartha Stewart Living, January