Coffee Frozen Yogurt
“Most frozen yogurt isn’t actually made with yogurt,” says Gus Rancatore of Toscanini's Ice Cream in Cambridge, MA. “We use the real thing from Sophia’s Greek Pantry in Belmont, Massachusetts.” Instant espresso adds a wonderful depth of flavor, but you can also use the real thing; substitute one cup liquid espresso (about four double shots) for the instant coffee.
- 1 cup plain, low-fat yogurt
- ⅔ cup sugar
- ½ cup heavy cream
- ½ cup whole milk
- ¼ cup Medaglia d’Oro instant espresso
- 1 vanilla bean, split lengthwise
- Whisk the yogurt and sugar in a medium-size bowl. In small saucepan over low heat, combine the cream, milk, espresso, and vanilla bean, cooking until thickened slightly.
- Remove the vanilla bean. (To store it for future use, rinse the pod well using water or vodka. Pat it dry and refrigerate the bean in a container filled with white sugar. The sugar will also absorb the vanilla flavor, making it great for baking.)
- Pour the hot cream mixture into the bowl containing the yogurt and sugar. Stir until smooth. Cover and refrigerate until the mixture reaches 40°F, at least 12 hours. Freeze in an ice cream maker according to manufacturer instructions.
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