Rich Vanilla Frozen Yogurt

Cuisinart original


While part-skim or fat-free yogurt can be substituted, to get the real flavor and richness of this frozen yogurt, it is best to use the whole-milk variety.


Makes about 4 cups


2              tablespoons light corn syrup

2              tablespoons honey

¼             cup water

vanilla bean, split seeds scraped and set aside

4              cups whole milk, plain Greek yogurt

1½           teaspoons pure vanilla extract

1¼           cups granulated sugar

                Pinch kosher salt


Nutritional information


Nutritional information per serving (based on ½ cup): Calories 303 (34% from fat) • carb. 46g • pro. 5g
• fat 12g • sat. fat 8g • chol. 30mg • sod. 71mg
• calc. 151mg • fiber 0g


Put the corn syrup, honey, water and scraped vanilla pod (not the seeds; they will be used in the next step) into a medium saucepan. Bring mixture to a boil and then simmer until reduced by half (but be sure that it has not picked up too much color); cool and reserve.

In a large mixing bowl, whisk the yogurt, reserved honey-vanilla reduction, vanilla seeds and vanilla extract, sugar and salt together. Whisk until the sugar has dissolved. Cover and refrigerate for 2 to 3 hours, preferably overnight.

Assemble the paddle holder of the Cuisinart® Fruit Scoop™ Frozen Dessert Maker with the ice cream attachment. Place in freezer bowl and turn the unit on. While the unit is running, pour the mixture into the frozen freezer bowl. Allow to churn until thickened, about 20 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.