Best 6 Toms Vanilla Frozen Yogurt Recipes

VANILLA FROZEN YOGURT

Steps:

• Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.

TOM'S VANILLA FROZEN YOGURT

Steps:

• Combine sugar, gelatin and salt in a medium saucepan; add milk and let stand one minute.
• Cook over low heat, stirring constantly, five minutes or until gelatin and sugar dissolve; let cool.
• Stir in yogurt and vanilla; chill.
• Pour mixture into freezer can of a gallon freezer.
• Serve immediately or let ripen 1 hour.
• Yields 10- 1/2 cups.

FRENCH VANILLA FROZEN YOGURT

Steps:

• Don't add gelatin to hot liquid. Soften in 1/4 cup of the milk, then . . .Heat milk in a double boiler to a temperature just below boiling. Add the gelatin, sugar, and a pinch of salt, and stir until everything is dissolved.
• Beat the egg yolks until they're frothy Blend a small amount of milk mixture into egg yolks (so they won't curdle). Gradually add the yolks to the milk mixture in the double boiler, stirring constantly. Continue cooking and stirring until custard begins to thicken.
• Set aside and cool to room temperature. When cool, add yogurt and vanilla.
• Refrigerate the mixture for a few hours or overnight.
• When you're ready to freeze the yogurt, beat the egg whites until they form soft peaks. Gently fold them into the chilled yogurt mixture.
• Add to your ice cream maker and freeze according to the manufacturer's directions.

TANGY VANILLA FROZEN YOGURT

Steps:

• Mix all three ingredients until sugar is dissolved.
• Refrigerate mixture for 1 hour.
• Freeze using an ice cream maker according to the manufacturer's instructions.

FROZEN VANILLA YOGURT #2 (WEIGHT WATCHER FRIENDLY)

Steps:

• In a bowl, beat egg with sugar until combined; set aside.
• In a saucepan heat milk just until bubbles appear around side of pan. Stir a little into egg mixture, then pour back into saucepan. Cook over heat, stirring just until thickened, 2 - 4 minutes. (DO not let mixture boil or egg will curdle).
• Remove from heat and cool completely.
• Beat yogurt and vanilla into cooled mixture.
• Process in ice cream machine.

VANILLA FROZEN YOGURT

Steps:

• Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate for 1 hour.
• Freeze in your ice cream maker according to the manufacturer's instructions.
• Variation
• To make Rich Vanilla Frozen Yogurt, substitute 3 cups (720 g) of strained yogurt (see below) or Greek-style yogurt for the plain whole-milk yogurt and reduce the amount of sugar to 3/4 cup (150 g).
• Perfect Pairing
• Yes, you can have yogurt and granola for dessert. Just top a scoop of Vanilla Frozen Yogurt with Honey-Crunch Granola (page 186).
• strained yogurt
• Draining yogurt allows the whey to run off, leaving you with very thick yogurt with a higher concentration of butterfat, which makes a smoother, creamier frozen yogurt that's naturally more tangy. I like both, and my choice on any given day depends on my mood and what I'm serving alongside.
• So when a little extra richness is called for, use these instructions to make strained yogurt, which you can substitute cup for cup for the yogurt called for in any of the frozen yogurt recipes in this book. (I do give two different recipes for vanilla frozen yogurt, one using strained yogurt and one using unstrained yogurt.)
• To make 1 cup (240 g) of strained yogurt, line a mesh strainer with a few layers of cheesecloth. Then scrape 16 ounces or 2 cups (480 g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours.
• You can also use Greek-style yogurt, which is much higher in fat than plain yogurt, in place of strained yogurt in all of the frozen yogurt recipes.