A certain high-end Vermont-made ice cream producer has a new line of frozen Greek yogurt out. It’s good–really good! It’s similar in style to those bank-breaking tart frozen yogurts you get in the malls these days, and it’s almost as expensive too.
Not many of us were making frozen yogurt at home because we didn’t want it to be tart like normal yogurt. Now, all of a sudden, tart is in. So why the heck aren’t we making it at home? How hard can it be to throw sweetened yogurt in the ice cream machine and get tart frozen yogurt? The answer is obvious: not hard, not hard at all!
The Vermont super premium frozen Greek yogurt that I fell in love with is Blueberry Graham. I’ve been on a graham cracker kick lately, and I had a few extra graham crackers on hand, so I decided to give this a try. What I like about the store-bought version is that the blueberry is a mix-in, not the overall flavor of the ice cream. Mainly because I like stuff mixed into my ice cream. So, I wanted a simple blueberry sauce to fold into the yogurt at the same time I folded in the graham crackers, but I wanted the sauce to taste of fresh blueberries. In my first attempt the sauce was too thick, and the large chunks of blueberry and skin were off-putting. By adding a small amount of corn syrup and sugar to the sauce and simmering for a few minutes then pureeing the sauce solved the texture problem. As for the graham crackers I first tried pulsing graham crackers to get crumbs like you would use for a pie crust, but the small crumbs simply disappeared into the frozen yogurt giving the finished product a strange almost gritty consistency. By breaking the crackers up into small pieces, not crumbs, the finished texture was much better and the taste more discernible. The finished product is even better than the store-bought version; and cheaper by far than the tart soft-serve frozen yogurts. Enjoy!
Blueberry Graham Cracker Frozen Yogurt – Click here to see a printer-friendly version of this recipe
Makes about 6 cups
The brand of Greek yogurt you buy is very important; some have additives to make them thicker. Those brands do not freeze as well as others. I prefer Cabot and Fage brands.
Don’t by whole milk yogurt or you might as well just eat ice cream. However, a low-fat (2%) makes very nice creamy finished product.
1-32 oz container plain or vanilla 2% Greek-style yogurt
2/3 cup white sugar
1 teaspoon vanilla
2 teaspoons lemon zest (from about one lemon)
2 cups fresh or frozen blueberries
2 tablespoons light corn syrup
2 tablespoons white sugar
1 1/2 cups small graham crackers pieces (about 8 crackers)
In a medium bowl, combine yogurt, 2/3 cup white sugar, vanilla and lemon zest. Stir until evenly blended and refrigerate for at least an hour.
Combine blueberries, corn syrup, and two tablespoons sugar in a small saucepan over medium heat. Using a fork or potato masher, mash the blueberries until all berries burst.
Bring to a boil and reduce heat to low. Simmer until slightly thicker and dark in color, about 10 minutes. Remove from heat and transfer to a small bowl to cool. When cool, cover and refrigerate until cold.
Once both yogurt and blueberry sauce are cold, transfer yogurt mixture to the bowl of an ice cream maker. Follow the directions for your ice cream maker until yogurt is ready for the freezer.
Transfer from the ice cream maker back into the yogurt mixture bowl. Pour cold blueberry sauce over frozen yogurt, then sprinkle with graham cracker pieces.
Lightly fold ingredients without thoroughly mixing together. Transfer to a freezer safe container cover and freeze for at least an hour before serving. It’s best to let the yogurt set out for a few minutes before serving to allow it to soften slightly.