There are methods out there on the internet for making ice cream and frozen yogurt without an ice cream maker. This recipe has only been tried with a machine. Also, even though the title is "FroYo", this recipe does contain cream and eggs as well.
1 C heavy cream*
3/4 C sugar
2 oz good/real white chocolate**
2 egg yolks***
32 oz (or less) whole milk greek yogurt****
1T corn syrup
4t vodka (1T + 1t)
1. Heat dairy to simmer, add sugar and continue stirring and simmering until sugar is dissolved. Add chocolate and stir/simmer until melted and well blended. Turn off heat.
2. In a 1 cup glass measuring cup or small bowl, place egg yolks and whisk to blend. Using a ladle, slowly drizzle in hot liquid with one hand while you stir constantly with the other. Placing a rubber mat or other "grippy" surface under the measuring cup keeps it from spinning around. Continue stirring and adding until you've reached 1/2 to 3/4 C level. Then pour this back into the rest of the hot liquid. This process "cooks" the egg yolk slightly while avoiding scrambled eggs.
3. Turn low to mendium heat back on and keep stirring occasionally until mixture thickens a bit. Remove from heat and let cool 15-30 minutes, covered.
4. Whisk in yogurt. Whisk in vanilla, vodka, corn syrup and salt. Cover and chill 3-4 hours or overnight is even better.
5. Once cooled, put the mixture in your ice cream maker and make according to manufacturer's instructions.
6. Serve this with whatever you like -it goes very nicely with Strawberry Hibiscus SauceNotes
* I have tried this with milk, half and half, heavy cream, and a combination of the three. I prefer all heavy cream. The lesser fat will produce a different texture, but you may prefer that for the health benefit.
**Not all white chocolate actually has cocoa butter in it. Some is made with only sugars and flavors. Make sure you buy one with around 35% cocoa butter (like Valrhona or Callebaut, or something local if you're lucky enough to have a chocolatier in your town)
***Save the whites and mix them in with a couple of whole eggs for a slightly healthier omelette
**** I have to use slightly less than the full quart because of the size of my ice cream maker. Also, whole milk Greek yogurts come in a variety of fat percentages. So far, I've found Chobani to be very good.
Credits: Jennifer Jacobs
Original Post Date: 8/1/21