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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Recipe from Ingredients:
1 1/2-2 cups plain yogurt |
2 -3 cups milk |
1/2 cup sugar |
1 -2 teaspoon salt |
3 ounces gelatin |
1 teaspoon vanilla extract |
Directions:
1. Put 2 cups of plain yoghurt into a cheesecloth-lined colander. Drain the excess liquid culture for at least 3 hours so that it doesn't interfere with the taste of the dessert. In a large bowl, blend together 2 to 3 cups of whole, low fat or skim milk and 1/2 sugar or arifical sweetener.
2. Add 1 to 2 tsp of salt, then add a 3 oz package of gelatine to the mixture. The gelatin will add thickness to the frozen yoghurt.
3. Pour the blended milk and gelatin mixture into a large double-boiler pot. Simmer the pot over low heat for 5 minutes, making sure that the gelatin is dissolved.
4. Remove the pot from the heat and let it cool. Stir in a teaspoon of vanilla extract and the 2 cups of drained yoghurt.
5. Pour everything into another large bowl, then cover it with a lid or with plastic wrap. Refrigerate the yoghurt mixture for 8 hours so that it is well-blended.
6. Transfer the mixure to an ice cream machine and churn according to manufacturers instructions. Freeze the yoghurt up to one week for best results.
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