greek yogurt ice cream

How did we survive before Greek yogurt? The days when we didn’t rely on its rich tanginess seem as hazy in memory as the days before cell phones. I use the ubiquitous Fage Total brand for this insanely simple recipe and I like the 0% fat variety (in the pink container), but it works with any percent fat or any other brand of Greek yogurt. Just don’t substitute regular yogurt because it isn’t thick enough. Serve this right from the machine in its “soft-serve” phase or put it in the freezer for a slightly firmer texture, but don’t let it sit in there too long or it will get rock hard. For an amazing topping, try roasted strawberries.

ingredients

1 cup plain Greek yogurt (any % fat)
1 cup heavy cream
1 cup powdered sugar
1/2 teaspoon vanilla or almond extract, optional

directions

In a bowl, whisk the yogurt, cream and powdered sugar until smooth and all the sugar lumps have dissolved. Stir in extract if desired. Pour into an ice cream machine and freeze as directed. The ice cream should churn to a soft-serve texture. Transfer to another container and freeze until slightly firmer, if desired.

adapted from Bon Appetit magazine