When frozen yogurt became fashionable a few years back, frozen yogurt parlors started mushrooming in malls and shopping centers. Most of them sold plain yogurt by the scoop topped with whatever the customer chose from a selection that included cereals, crushed chocolate bars, fruits and nuts. I tried a couple of outlets, didn’t think there was anything spectacular and I could only roll my eyes at the prices. So, it was goodbye, yogurt, and hello again, ice cream.
The thing is, I’ve been having issues with eggs lately. In fact, I’ve been having issues with a lot of food lately. I get rashes from eating egg yolks, chicken, tomatoes, eggplants… And ice cream isn’t just frozen cream and sugar and flavorings. The base of ice cream is a custard and custard is made with egg yolks, milk and cream. So, ice cream and people who are allergic to eggs don’t go together well. It’s called histamine intolerance. It’ll pass but until it does, I’d rather stay away from everything that triggers an allergic reaction. That means no ice cream. But since I don’t believe in deprivation, I found the perfect substitute. Seriously, no ice cream in this summer heat? That would be torture.
So, I switched from ice cream to homemade frozen yogurt. I have an ice cream machine and it does the job really well. I made mine plain the idea being that Speedy and the girls could add their toppings of choice. Just like in those ultra expensive frozen yogurt parlors.
Know that yogurt may be full fat, low fat or non-fat. Non-fat and low-fat yogurt will yield a frozen yogurt that has the texture of sorbet. Full fat yogurt will give you a silkier and creamier frozen yogurt. If you have access only to non-fat and low-fat yogurt, you can tweak the texture of the frozen product by adding full cream milk.
Several brands of yogurt are available in the market, some are imported while others are locally produced. Go for the best that you can find. I will not answer questions about brand because brand will not make your break your frozen yogurt — it’s the churning that matters.
- 1 kg. of plain yogurt, chilled
- ½ c. of full cream milk, chilled (optional)
- ⅔ c. of sugar (reduce to ½ c. if not adding full cream milk)
- Pour the yogurt and sugar (and milk, if using) into the ice cream machine and process as you would regular ice cream.
- Note that yogurt takes longer to reach the soft-serve stage than ice cream. Whether this is due to the lower amount of fat or the fermentation that yogurt has undergone to become yogurt, I am not sure. I normally process ice cream for 30 to 35 minutes; it took 40 minutes for my frozen yogurt to get to the soft-serve stage.
- When your frozen yogurt has reached the soft-serve stage, it is ready. If you want it to be firmer, stick in the freezer for a couple of hours before scooping and serving.