Max Falkowitz's Best Frozen Yogurt Recipe
To pre-empt your questions: Don't substitute non-fat yogurt or slash the sugar (or it won't be as scoopable, and don't say I didn't warn you). Yes, you can use Greek yogurt, but you might want to cut it with a little liquid to keep it from being too creamy. If you don't have an ice cream maker, do the things that people tell you to do. But also, did you know they cost approximately $50 and will do the stirring for you? Recipe adapted from Ethan Frisch and Serious Eats June 2014.
To pre-empt your questions: Don't substitute non-fat yogurt or slash the sugar (or it won't be as scoopable, and don't say I didn't warn you). Yes, you can use Greek yogurt, but you might want to cut it with a little liquid to keep it from being too creamy. If you don't have an ice cream maker, do the things that people tell you to do. But also, did you know they cost approximately $50 and will do the stirring for you? Recipe adapted from Ethan Frisch and Serious Eats June 2014.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (145g)
- Sodium 56113.832560413 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Whisk yogurt, sugar, and salt together in a mixing bowl until sugar has completely dissolved.
- Chill in an ice bath or refrigerate until yogurt registers at least 45°F on an instant-read thermometer (i.e. thoroughly chilled—this is roughly fridge temperature).
- Churn yogurt in ice cream machine according to manufacturer's instructions.
- Scoop and eat like soft serve, or transfer ice cream to an airtight container and chill in freezer for at least 4 to 5 hours before serving.
Max Falkowitz's Easy Frozen Yogurt: A Housewife's Delight
As a busy housewife, time is a precious commodity. Between managing the household, tending to my family's needs, and squeezing in a little "me time," finding simple yet delicious recipes is paramount. That's why Max Falkowitz's frozen yogurt recipe has become a staple in my kitchen. It's incredibly easy, requiring minimal ingredients and effort, yet the result is a creamy, dreamy treat that rivals any store-bought version.
The beauty of this recipe lies in its simplicity. No complicated techniques, no obscure ingredients – just plain yogurt, sugar, and a pinch of salt. The full-fat yogurt is key; it delivers that rich, luscious texture that makes this frozen yogurt so irresistible. I've experimented with lower-fat options, as many recipes suggest, but the results were always disappointing. The texture just wasn't the same; it lacked that creamy, scoopable consistency that makes frozen yogurt so satisfying. This recipe truly highlights the importance of using quality ingredients for optimal results.
I often make a large batch on the weekend and store it in individual portions. This is perfect for those busy weeknights when everyone is hungry and there’s not much time for dessert. The kids love it, and it's a guilt-free indulgence that satisfies my sweet cravings without compromising my healthy lifestyle. It’s also surprisingly versatile. I sometimes add a dash of vanilla extract for a classic flavor, or I'll get creative with fresh berries or a swirl of honey. The possibilities are endless!
The process itself is incredibly straightforward. I usually whisk everything together in the morning and then let it chill in the refrigerator. Once chilled it’s quickly churned in my ice cream maker. The whole process takes less than an hour, and the results are well worth the minimal effort. The frozen yogurt is so smooth and creamy, with just the right amount of sweetness. It’s the perfect ending to a long day, a refreshing treat on a hot afternoon, or even a simple yet impressive dessert for unexpected guests.
This recipe has truly become a staple in our household, a testament to its simplicity and deliciousness. It’s a reminder that sometimes the easiest recipes are the most rewarding. For the busy housewife juggling numerous responsibilities, this recipe offers a small indulgence that’s both quick and incredibly delicious. So, give it a try – you won't be disappointed!
Ingredients I use: I always opt for high-quality, full-fat plain yogurt. The brand doesn't matter too much, but I find that the thicker, creamier yogurts work best. Granulated sugar is my go-to, but you could experiment with other sweeteners if desired. Kosher salt is my preference, but table salt would work as well. Just remember to measure carefully to achieve the perfect balance of flavors.
Tips and Tricks: Don’t skip the chilling step; it's crucial for achieving that perfect texture. If you don't have an ice cream maker, you can still make this recipe, but it might require more effort. Several methods exist online for making ice cream without a maker, typically involving freezing and stirring multiple times. Lastly, don't be afraid to experiment with flavors. Adding fruits, extracts, or chocolate chips can elevate this simple recipe to new heights. Get creative and make it your own!
This recipe isn't just a dessert; it's a testament to the fact that delicious and simple can coexist beautifully. It's a reminder that even in the midst of a busy life, there's always room for a little sweetness and self-care. So, grab your ingredients, and prepare to enjoy a creamy, dreamy treat that's as easy to make as it is delicious to eat. You’ll be amazed at how quickly it comes together. It's the perfect quick dessert for any occasion!
