If you're having flashbacks to all those neon lit frozen yogurt stores that sprang up across America in the early 90's, rest assured that this gelato is very different and truly tang-a-li-cious.
I first had this flavor at Amorino's gelato store in Paris. It was a hot day and I was craving something refreshing and slightly tangy. I was in the mood for a vanilla flavored gelato and not a citrus sorbet, so I chose yogurt. My friend at the time scoffed at my decision, "Yogurt? What are you on a diet?" but after she tried mine, she dumped hers in the trash, got back in the fifteen minute line circling the block, and ordered yogurt gelato for herself.
The recipe is simple and accompanies fresh fruit desserts perfectly. I use greek yogurt because I think the flavor and the consistency work the best for this. The only caveat is you need an ice cream maker.
Click on "Continue reading yogurt gelato" for recipe...
1 1/4 Cup whole milk
1 3/4 Cup Greek yogurt
3/4 Cup sugar (if yogurt is sweetened, add to your liking)
1 Vanilla bean pod, scraped
1. Whisk milk, yogurt together. Add sugar little by little so that you can taste the sweetness and mix to your liking. Some yogurts have more tang and some have added sugar. Mix until sugar is dissolved.
2. Split vanilla bean pod in two and scrape seeds into yogurt mixture with the back of a knife tip. Mix well.
3. Put yogurt mixture into ice cream maker and follow machine instructions.
4. Voila! C'est tres facile, non?