Vanilla Frozen Yogurt

For a delicious dessert, top this smooth, frozen treat with brandied cherries and dark chocolate.

  • Yield: Makes about 2 quarts


Source: Martha Stewart Living, January


  • 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


  1. 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.

  2. 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.

  3. 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.


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