Knee-deep in raspberries and looking for a tasty way cool down? Start with this icy delight from Flour Bakery + Cafe‘s Joanne Chang. The six-ingredient recipe couldn’t be simpler or more timely, though you will need an ice cream machine. Whole milk Greek yogurt makes this frozen treat thick, creamy and rich and with all those probiotics it’s practically health food. Be sure to allot at least three hours for the dessert to ripen in the freezer, which will make it harder, smoother and more flavorful.
- 1 1/4 cup Greek-style whole milk yogurt
- 1 pound fresh or frozen raspberries (about 2 pints)
- 2/3 cup honey
- 1 tablespoon lemon juice
- 1/8 teaspoon kosher salt
- 1 tablespoon vanilla extract
- Place yogurt, raspberries, honey, lemon juice, salt and vanilla in a blender or food processor and blend on high speed for at least a minute until well mixed. Pour about 3/4 of the mixture through a sieve and using a rubber spatula, scrape the mixture through to strain out the seeds.
- Mix the remaining 1/4 of the mixture back into the strained mixture. The final frozen yogurt will have a few seeds but you won't be overburdened with them.
- Churn in an ice cream maker according to the manufacturer's direction. When the yogurt has finished churning, freeze for at least 3 hours to allow it to ripen. During the ripening process the yogurt becomes harder and smoother and the flavors have a chance to develop.
- The yogurt keeps for at least 1 week in an airtight container in the freezer. Remove yogurt from freezer about 10 minutes to allow it to soften up before serving.