I stepped outside recently and instead of a wall of humidity, the air was gentle, pleasant, and almost cool, and I panicked! Summer was leaving me in its dust! Whether it’s the slightest, faintest hint of a chill in the air, the fall decor popping up in stores, or a mystifying look at the calendar, there comes a time when we must choose to dive deeply into the summer bucket list, prioritize fun, and enjoying the season. One of my favorite ways to be present this season is with a quart of homemade frozen yogurt. It’s an act of patience, magic, and a sweet reward, so give it a try!
VANILLA BEAN FROZEN YOGURT RECIPE
Makes about 1 quart
Equipment: an ice cream maker
1 cup heavy cream (8 ounces / 235 mL)
1/2 vanilla bean, split lengthwise and scraped
1/2 cup (100 g) organic granulated cane sugar
pinch of fine sea salt
2 cups (475 mL) plain, whole milk Greek yogurt
2 Tbsps (30 mL) whiskey or vodka (optional for a softer freeze)
In a small saucepan over medium heat, combine the heavy cream, vanilla pod and scrapings, sugar, and salt until hot and steamy, stirring to dissolve the sugar. Cover and let steep for 20 – 60 minutes to infuse with the vanilla.
Place the yogurt in a medium-sized bowl and whisk smooth.
Strain the cream into the yogurt, whisking to combine. Whisk in the whiskey. Chill the mixture until cold, 1 hour or up to 2 days.
Churn the yogurt mixture according to the ice cream maker’s manufacturer instructions, then scrape into a container, cover, and chill until firm, at least 2 hours and up to several weeks.
RECIPE, STORY, STYLING, AND PHOTOGRAPHY BY QUELCY KOGEL
Try some of TABLE’s refreshing recipes:
Lime Posset and Watermelon Granita
Don’t miss a single delicious thing:
Subscribe to TABLE Magazine here!