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 as well.
6/26/22 Update: I had an epic fail with this recently. It was rock hard out of the freezer - I'm pretty sure this was due to not proerly incorporating the corn syrup throughout the mixture. Try diluting the corn syrup in the vodka and vanilla first. Then add a little of the mixture to this. Then mix the whole thing together.
2 C Whole Milk Greek Yogurt1 C Heavy cream (240g)1 C Whole Milk (240g)3/4 C Sugar* (150g)6 T Nonfat dry milk powder (40g)1 “generous” T each: -Vanilla extract -Vodka -Corn syrup (12-15g)Directions1. Measure/mix all ingredients together. I like to do this in a large glass jar (an old Hellman’s Mayo jar actually). You can use any container, but I find the big jar makes it easier to pour into the ice cream maker. Also, it’s easier to shake it up just before pouring in.
2. Let this sit in the fridge for at least an hour but overnight is OK too.
3. Pour into your favorite automatic ice cream maker and follow the instructions for that machine.
4. Transfer to a container and place in the freezer. This should be “scoopable” right out of the freezer and should not need much (if any) time sitting out on the counter.
5. Serve any way you like. This is particularly awesome with homemade Strawberry Hibiscus Sauce.Notes* Sometimes I use superfine/castor sugar. It seems to dissolve a bit better, but honestly I can’t tell much of a difference once the process is finished.
Credits: Jennifer Jacobs
Original Post Date: 5/22/22