Frozen yogurt is one of summer’s greatest pleasures – smooth, creamy, and arguably a little less of a guilty pleasure than ice cream. Chef Terri Wu from the 300 Bakery has created this easy, make-at-home recipe for you.
ingredients
- 1 cup Greek yogurt
- 2 cups cream
- 9 each egg yolks
- ¾ cup sugar
- ¼ cup honey
- 1 each vanilla bean, scraped
directions
- In a kitchenaid mixer (with the whisk attachment), whip cream, vanilla bean, and strained yogurt to soft peaks. Set aside in a bowl.
- Whip yolks with sugar and honey until pale and thick.
- With a spatula, gently fold the cream into yolk mixture.
- Using an ice cream scoop, pour mixture about ¾ full, into 6 ounce glasses.
- Wrap well with plastic and freeze until hard.
chef tip
- Top with fresh seasonal berries and slices of plums