A couple of years ago, while in New York City with my cousin, after a long day of walking we took a cab to the 59th Street Bloomingdales just to have frozen yogurt from the fabulous 40 Carrots on the 7th floor before they closed. Andrea had raved about how great their frozen yogurt was and I am always game to try something new. Their plain frozen yogurt was the best frozen treat I have ever tasted, tangy and a little sweet, the perfect pairing. I have yet to find frozen yogurt to rival it, until now. I came across this recipe from David Lebovitz that many people swear rivals Pinkberry’s frozen yogurt, which I have yet to try myself.
This recipe was insanely easy to make. You could add vanilla or chocolate swirls if you wish, but I cannot recommend enough making it straight up. This might win out over ice cream, for me. You will be amazed at all of the flavor. I would definitely recommend using a high quality whole milk Greek yogurt. If you cannot find a good Greek yogurt, make 1 cup of strained yogurt, by lining a mesh strainer with a few layers of cheese cloth. Place 16 ounces or 2 cups of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. To make the 4 cups you would need for this recipe by straining 8 cups of yogurt.
The recipe calls for 3/4 cup of sugar, I went with a little bit less and I skipped the vanilla this time, to really get that tang that I love. You can use regular sugar if you wish, I prefer organic raw sugar. We served it with some fresh blackberries. So delicious.
makes about 1 quart
4 cups Greek-style yogurt
3/4 cup organic raw sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.