I’m a real sucker for froyo. That’s right, I just said ‘froyo.’ Feel free to tease me at will; I know I deserve it. But a few years ago when tart frozen yogurt became such a craze, I developed a real taste for it. The tarter, the better, I say! Well, since I can’t always make it to my local Pinkberry or to the artisanal local equivalents in my neighborhood (that’s right: plural equivalents), I’ve developed a quick and easy way to replicate the experience with my very own ice cream maker. Fifteen minutes later, I’ve got creamy, tangy, deliciously pure-tasting frozen yogurt… plus extra to pack away and keep in my freezer! While I usually top this with an assortment of sliced mangos, strawberries and blueberries, it’s equally as tasty when taken in a more sinful direction with granola, candy pieces, and chocolate chips!
- 2 17.6 ounce containers Greek yogurt, about 4 cups
- 1 cup buttermilk
- ¾ cup sugar
- 1 Tablespoon vanilla extract
In a large, nonreactive mixing bowl, whisk all ingredients to thoroughly combine. Cover and chill for 2-4 hours to allow the flavors to meld. Pour into the prepared freezer bowl of your ice cream maker and freeze according to the manufacturer’s directions, until the yogurt has reached the desired consistency. Serve immediately with fresh fruit for topping.