Make Your Own Fro-Yo

I don't love frozen yogurt. But I do at least like it when it's homemade. And if you're already a frozen yogurt lover, I bet you'll love-love-love this. 

Here's the recipe. 

Homemade frozen yogurt 

Note: an ice cream maker is suggested for this recipe. If using an ice cream maker with an insert, be sure that you’ve let it freeze for 24 hours before starting.

Makes about 6 servings

• ⅓ cup honey

• ½ cup sugar

• 1/4 teaspoon salt

• 1 quart container plain regular or greek yogurt (I used full-fat greek yogurt)

Use a medium bowl and combine the yogurt, honey, sugar, and salt. Stir until combined.

Chill in the refrigerator, or using an ice bath, until the mixture registers 45 degrees F or slightly lower. This resting time will also allow the sugar to dissolve. 

Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for several hours before enjoying.

Making it without an ice cream maker:

This recipe will have a superior texture if made with an ice cream maker. That having been said, if you don’t have one, the recipe is not off limits. Follow these steps once the recipe tells you to transfer the mixture to an ice cream maker:

Gently transfer the mixture into a cold casserole pan where it can lie in a shallow layer. If you chilled the mixture in an ice bath, take care that no drops of water from the bottom of the pan get in the mixture.

Place the pan in the freezer for about 20 minutes. Remove the pan. Chances are, the mixture has begun to “set” along the sides but is wobbly in the middle. Use a spatula to loosen the edges, and a whisk to break up the partially set ice cream. Stir for about a minute, as vigorously as possible without making the mixture fly. You don’t have to worry about over-stirring, but if the ice cream is starting to turn into liquid, it’s time to return the mixture to the freezer.

Return the mixture to the freezer. Repeat the removing and stirring procedure every 20 minutes for 6 cycles. The mixture will be slightly thicker every time. If at any point it is too thick, place the mixture in the refrigerator to soften slightly before stirring, then do the stirring and return to the freezer.

If you’d like to stir in any flavorings such as chocolate morsels or a caramel swirl, do it on one of the last mixings to ensure that it doesn’t get too messy looking. Once the ice cream has completely frozen, your ice cream is ready. Transfer to a freezer-safe container for storage.