Tangy Frozen Greek YogurtRomulo Yanes
Americans have learned to appreciate plain whole-milk "Greek-style" yogurt in all its thick, rich, creamy glory, and those attributes are played up here. Buttermilk and lemon juice bolster its pleasing tartness, and light corn syrup adds body.
Cooks' note:
Frozen yogurt keeps 1 week.
Recipe information
Total Time
4 hr
Yield
Makes about 1 quart
Ingredients
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/8 teaspoon salt
2 cups plain whole-milk Greek-style yogurt
1 cup well-shaken buttermilk
5 teaspoon fresh lemon juice
Equipment: an ice cream maker
Preparation
Step 1
Warm sugar, corn syrup, water, and salt in a small saucepan over low heat, stirring, until sugar has dissolved. Transfer to a large bowl and cool to room temperature, stirring occasionally.
Step 2
Whisk in yogurt, buttermilk, and lemon juice and chill until very cold, 3 to 6 hours.
Step 3
Freeze yogurt in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
