Cooking and Serving: 15 minutes | 4 servings
Ingredients
What makes no churn frozen yogurt different from ice cream? | No Churn Frozen Yogurt Recipe | Candy thermometer
Description
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes | Servings: 4 servings
Ingredients
What makes no churn frozen yogurt different from ice cream?
No Churn Frozen Yogurt Recipe
Candy thermometer
3 cups (24 ounces) Greek-style plain yogurt, (at least 2%; ideally 4%
2 (50 g) egg whites, at room temperature
1 ¼ cups (250 g) granulated sugar
½ cup (4 fluid ounces) lukewarm water
⅛ teaspoon cream of tartar
⅛ teaspoon kosher salt
Instructions
MAKE THE MARSHMALLOW FLUFF
In the bowl of a stand mixer fitted with the whisk attachment or a large bowl.
with a handheld mixer, whip the egg whites until they form soft peaks (about.
In a medium saucepan, place the sugar, water, cream of tartar and salt, and.
Cook the mixture, undisturbed, over medium-high heat until it reaches the.
softball stage (240°F on an instant-read candy thermometer).
Remove the cooked sugar from the heat and allow it cool for five minutes.
before pouring the mixture carefully down the side of the mixer bowl, with.
the mixer on low speed (making sure the sugar mixture doesn’t hit the whisk).
Increase the mixer to high speed and beat until stiff peaks form (about 5.
minutes) and the mixture thickens considerably.
MAKE THE FROZEN YOGURT
Remove the yogurt from the freezer and whisk again to break up any clumps.
Add about 1/2 of the marshmallow fluff to the chilled yogurt and whisk to.
Add the remaining marshmallow fluff, and fold it in carefully, taking care.
not to deflate the fluff.
Transfer the yogurt mixture to a freezer-safe container, cover it and place.
it in the freezer for about 4 hours for soft-serve consistency or overnight.
for harder, more ice cream-like consistency.
If frozen for longer than 12 hours, leave out on the counter for 10 minutes.
for the frozen yogurt to reach a scoopable consistency.
MAKE THE FROZEN YOGURT
Remove the yogurt from the freezer and whisk again to break up any clumps.
Add about 1/2 of the marshmallow fluff to the chilled yogurt and whisk to.
Add the remaining marshmallow fluff, and fold it in carefully, taking care.
not to deflate the fluff.
Transfer the yogurt mixture to a freezer-safe container, cover it and place.
it in the freezer for about 4 hours for soft-serve consistency or overnight.
for harder, more ice cream-like consistency.
If frozen for longer than 12 hours, leave out on the counter for 10 minutes.
for the frozen yogurt to reach a scoopable consistency.
Notes
* 2 (50 g) egg whites, at room temperature
* 1 ¼ cups (250 g) granulated sugar
* ½ cup (4 fluid ounces) lukewarm water
* ⅛ teaspoon cream of tartar
* ⅛ teaspoon kosher salt
* Place the plain yogurt in a large bowl and whisk vigorously until very
* Place the bowl in the freezer to chill while you make the marshmallow fluff.
MAKE THE MARSHMALLOW FLUFF.
* In the bowl of a stand mixer fitted with the whisk attachment or a large bowl
with a handheld mixer, whip the egg whites until they form soft peaks (about
* In a medium saucepan, place the sugar, water, cream of tartar and salt, and
* Cook the mixture, undisturbed, over medium-high heat until it reaches the
softball stage (240°F on an instant-read candy thermometer).
* Remove the cooked sugar from the heat and allow it cool for five minutes
before pouring the mixture carefully down the side of the mixer bowl, with
the mixer on low speed (making sure the sugar mixture doesn’t hit the whisk).
* Increase the mixer to high speed and beat until stiff peaks form (about 5
minutes) and the mixture thickens considerably.
MAKE THE FROZEN YOGURT.
* Remove the yogurt from the freezer and whisk again to break up any clumps
* Add about 1/2 of the marshmallow fluff to the chilled yogurt and whisk to
* Add the remaining marshmallow fluff, and fold it in carefully, taking care
not to deflate the fluff.
* Transfer the yogurt mixture to a freezer-safe container, cover it and place
it in the freezer for about 4 hours for soft-serve consistency or overnight
for harder, more ice cream-like consistency.
* If frozen for longer than 12 hours, leave out on the counter for 10 minutes
for the frozen yogurt to reach a scoopable consistency.
For the marshmallow fluff.
In place of homemade marshmallow fluff, you can use 14 ounces of packaged
store-bought Marshmallow Creme or Marshmallow Fluff.
Nutrition information is automatically calculated, so should only be used as an