|Strawberry Frozen Yogurt|
5 cups whole milk yogurt
4 cups whole strawberries (to make 2 cups pureed)
1/4 cup orange juice
1/2 cup honey
1 tbsp pure vanilla extract
Makes about 2 pints.
Strain yogurt for 24 hours – it should reduce down to about 2 1/2 cups.Strained yogurt makes a much creamier frozen yogurt. The liquid in yogurt freezes like ice, so removing it makes a more ice cream like texture for the yogurt. It should be almost as thick as cream cheese after 24 hours in the strainer.
Puree strawberries in blender with orange juice. Strain puree to remove the seeds. Pour puree back into blender.
Add strained yogurt, honey and vanilla. Blend for a couple of minutes until all the ingredients are combined.
Pour into ice cream freezer and proceed according to manufacturer directions. I have an electric ice cream maker where you layer the ice and rock salt. Yogurt takes a little longer to churn than ice cream. Mine churned for 40 minutes or so until it stopped. In the past I have been impatient and stopped the maker at about the 25 minute mark (because the directions say it should take about 20 min for ice cream), however it is best to wait for it to stop. The texture is much better. If you use lower fat yogurt, it may not ever get to the point of stopping the machine, so you will have to use your judgement on when it is ready.
Store the yogurt in small air tight containers.
This recipe is being shared on Slightly Indulgent Tuesdays.
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