vanillafroyoabove

This is my first time making frozen yogurt, but most certainly not my first time eating it! I tried Pinkberry for the first time when I was on vacation in New York City. It changed the way I thought about frozen yogurt forever. I used to lump froyo in with muffins… You know how a muffin is supposedly healthy but it’s just a cupcake without icing? Not as good as a cupcake, yet not really good for you either? That’s how I felt about froyo. But Pinkberry was a game changer. I was obsessed. When they finally brought Pinkberry to Vancouver I had died and gone to heaven, although that little bowl of tangy, creamy, fruit-laden heaven was costing me major dollars. This DIY version is a little bit easier on the wallet, especially if you’re like me and able to scavenge toppings from assorted foodstuff you already have hanging around the house. I’m not sure if it’s any healthier but I couldn’t care less because it is completely and fantastically delicious.

vanillafroyo1

My hesitation with making frozen yogurt, or any ice cream that strays away from a custard base for that matter, is what happens to it when you stick it in the freezer? Does it freeze solid as a rock, never to be enjoyed again? The short answer here is yes. This dessert must be enjoyed immediately after churning. If you want to stick it in the freezer for another 10 minutes or so while prepping your toppings, as I did, it will still be fine. But when you come back to your leftovers the next day you will sorely disappointed, as I was. This batch makes enough for about 3 very generous portions or 4 more modest portions. So grab some buddies (or not, I won’t judge) and whip up a batch of your very own Pinkberry and may your life be forever changed.

vanillafroyo2

Vanilla FroYo
Print
Ingredients
  1. 2.5 cups plain yogurt
  2. ¼ cup white granulated sugar
  3. ¼ cup water
  4. 1 Tbs vanilla extract
Instructions
  1. 1) Combine the sugar and the water in a heavy-bottomed pan over medium heat and warm until sugar is dissolved completely, swirling the pot occasionally. This should take about 5 minutes.
  2. 2) Add vanilla extract and move to a smaller container to cool in the fridge
  3. 3) When the vanilla syrup is completely cool, stir it into the yogurt making sure that it is completely incorporated
  4. 4) Churn according to your ice cream maker's directions and enjoy immediately
Notes
  1. *This will not keep in the freezer as it will harden like a rock! You can return it to the freezer for 10-15 minutes, stirring occasionally, while you prepare toppings and it will be fine but no longer than that.
The Weekly Scoop http://theweeklyscoop.com/