Vanilla Pod Frozen Yoghurt
Inspired by techniques from America's Test Kitchen.
A creamy frozen yoghurt delicately flavoured with real vanilla pod seeds. The tiny black specks signal the real vanilla throughout.
Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- fine sieve
- jug
- small bowl
- small saucepan
- lidded freezer container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 150 kcal |
| Protein | 4.8 g |
| Carbohydrate | 27.9 g |
| of which sugars | 27.8 g |
| of which free sugars | 21.8 g |
| Fat | 2.5 g |
| of which saturates | 1.5 g |
| Fibre | 0.1 g |
| Salt | 0.14 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Frozen yoghurt
- 490 g plain low-fat yoghurt
- 2 tsp beef gelatine powder
- 415 ml whole milk 60 ml to soak the gelatine, 355 ml heated
- 175 g caster sugar
- 1 vanilla pod (13 cm), split lengthways
- 1
Drain. Spoon the 490 g yoghurt into a fine sieve resting on a jug and chill for 1-2 h, until 120 ml of whey has collected; discard the whey.
- 2
Bloom. Sprinkle 2 tsp gelatine over 60 ml cold milk and let it soften for 10 min, stirring now and then.
- 3
Warm. Heat 355 ml milk with 175 g caster sugar and the vanilla pod split lengthways, stirring until the sugar dissolves.
- 4
Combine. Off the heat, whisk in the gelatine until dissolved. Scrape the vanilla seeds into the milk, whisk to spread them throughout, and discard the pod. Cool to room temperature.
- 5
Mix. Stir the cooled mixture into the drained yoghurt.
- 6
Chill. Chill to 4 °C or below.
- 7
Churn. Churn until thick and frozen; serve it soft, or freeze it in a sealed container and eat within 2 days.
Storage
Store in a sealed freezer container for up to 2 days for the best creamy consistency.
