Max Falkowitz' Best (and Easiest) Frozen Yogurt Recipe
★★★★★
MAKES
1 quart
Ingredients
1
quart container (about 3 3/4 cups) full-fat plain yogurt (see note above about substituting for Greek)
1 cup
sugar
1/4 teaspoon
kosher salt
Instructions
- Whisk yogurt, sugar, and salt together in a mixing bowl until sugar has completely dissolved. Chill in an ice bath or refrigerate until yogurt registers at least 45°F on an instant-read thermometer (i.e. thoroughly chilled—this is roughly fridge temperature).
- Churn yogurt in ice cream machine according to manufacturer's instructions. Scoop and eat like soft serve, or transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
