Best Frozen Yogurt: Things To Know 2020

Best Frozen Yogurt

Summertime temps imply that frozen custard and ice cream would be the title of this sport. So Dadong is formally declaring it the season of this spade. But do not just dive spoon-first to that bowl of homemade ice cream; create space for another one of the Best Frozen Yogurt.

Creamy Vanilla Frozen Yogurt

Homemade Best Frozen Yogurt

1. Creamy Vanilla Frozen Yogurt

INGREDIENTS

  • 3 c. plain 2-per cent diminished fat Greek-style yogurt
  • 2 c. half-and-half
  • 2/3 c. sugar
  • 1/3 c. light corn syrup
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. Kosher salt

DIRECTIONS

Whisk together all ingredients; let stand 5 minutes. Whisk until sugar melts. Chill 2 hours or until very cold.

Pour mix into the bowl with an electrical ice-cream manufacturer, and process in accordance with manufacturer’s directions. Freeze 1 hour prior to serving. Keep up to 1 week.

Blueberry Basil Frozen Yogurt

2. Blueberry Basil Frozen Yogurt

INGREDIENTS

  • 3/4 c. fresh basil leaves, entire
  • 2 c. half-and-half
  • 3 c. plain 2-per cent Greek-style yogurt
  • 2/3 c. sugar
  • 1/3 c. light corn syrup
  • 1 1/2 tsp. Pure vanilla extract
  • 1/4 tsp. kosher salt
  • 1 1/2 c. blueberries
  • 1/2 c. blueberry preserves
  • 3 tablespoons. Chopped fresh basil
  • 1 tablespoon. lemon zest

DIRECTIONS

Blend 3/4 cup whole basil leaves and half-and-half at a bowl; chill 24 hours. Stress; discarding basil. Whisk together sugar, corn syrup, vanilla, salt, and half-and-half; let stand 5 minutes. Whisk until sugar melts. Chill at least two hours or until very cold.

Mash together blueberries, blueberry preserves, chopped fresh ginger, and lemon zest in a bowl. Add to the yogurt mixture and stir to blend.

Pour mix into the bowl with an electrical ice-cream manufacturer, and process in accordance with manufacturer’s directions. Freeze 1 hour prior to serving. Keep up to 1 week.

Mango Lassi Swirl Frozen Yogurt

3. Mango Lassi Swirl Frozen Yogurt

INGREDIENTS

  • 3 c. plain 2-per cent diminished fat Greek-style yogurt
  • 2 c. half-and-half
  • 2/3 c. sugar
  • 1/3 c. light corn syrup
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 3/4 c. cherry jam
  • 3/4 c. chopped fresh strawberry
  • 1 tablespoon. lime zest

DIRECTIONS

Whisk together yogurt, half-and-half sugar, corn syrup, salt and vanilla; let stand 5 minutes. Whisk until sugar melts. Chill 2 hours or until very cold.

Process mango dip and sliced fresh mango in a food processor until almost smooth. Stir mango mix and lime zest into ready yogurt.

Pour mix into the bowl with an electrical ice-cream manufacturer, and process in accordance with manufacturer’s directions. Freeze 1 hour prior to serving. Keep up to 1 week.

Strawberry Rhubarb Frozen Yogurt

4. Strawberry Rhubarb Frozen Yogurt

INGREDIENTS

  • 3 c. plain 2-per cent diminished fat Greek-style yogurt
  • 2 c. half-and-half
  • 1 c. sugar, divided
  • 1/3 c. light corn syrup
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 2 c. fresh berries
  • 1 c. finely chopped rhubarb

DIRECTIONS

Whisk together yogurt, half-and-half, 2/3 cup sugar, corn syrup, salt and vanilla; let stand 5 minutes. Whisk until sugar melts. Chill 2 hours or until very cold.

Meanwhile, cook fresh strawberries, rhubarb, and 1/3 cup sugar over medium heat 6 to 8 minutes or until fruit is softened and starts to break down; cool entirely. Swirl strawberry mix into prepared yogurt.

Pour mix into the bowl with an electrical ice-cream manufacturer, and process in accordance with manufacturer’s directions. Freeze 1 hour prior to serving. Keep up to 1 week.

5. Green Tea Honey Frozen Yogurt

INGREDIENTS

  • 3 c. plain 2-per cent diminished fat Greek-style yogurt
  • 2 c. half-and-half
  • 2/3 c. sugar
  • 1/3 c. honey
  • 3 tablespoons. matcha green tea powder
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. kosher salt

DIRECTIONS

Whisk together yogurt, half-and-half sugar, honey, watch, vanilla, and salt; let stand 5 minutes. Whisk until sugar melts. Chill 2 hours or until very cold.

Pour mix into the bowl with an electrical ice-cream manufacturer, and process according to manufacturer’s directions. Freeze 1 hour before serving. Keep up to 1 week.

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