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No delivery services are available for this product. Even without the hard stuff, her recipe is deliciously rich and creamy, with a lovely smooth texture.
This has changed a lot in recent years, but still, many of the versions on the market are suspiciously sweet, or packed with other flavourings, such as vanilla, which although necessary with ice-cream, where the principle taste is one of bland creaminess, seems a shame here.
The other reason, of course, is chemical. A lot of yogurt has more fat and less water than an equal volume of milk, and those coagulated proteins do add some creaminess, but the only way to get your frozen yogurt actually creamy is to add a good amount of sugar — more than you might for ice-cream, which has extra fat and egg yolks to help enhance texture.
The sweetest version I try is that from BBC Good Food , whose light condensed milk makes the whole thing taste a bit like cheap white chocolate.
Although I prefer my frozen yoghurt plain, you can stir in other flavourings too — BBC Good Food go for strawberries, and Serious Eats has a handy guide here.
Serious Eats recommends chilling the yoghurt base before churning, which although not strictly necessary does help it freeze more quickly, resulting in a smoother final texture.
BBC Good Food just sticks its yoghurt in the freezer without anything in the way of churning, which is, to put it mildly, a very bad idea.
Put in the fridge for an hour or so if you have time. Alternatively, spoon the chilled mix into a shallow box with a lid and freeze for Beat with a fork or whisk to break up the solid pieces, then refreeze and repeat twice more before allowing to freeze undisturbed for an hour before serving.
Remove from the freezer a few minutes before serving to soften. Can anyone explain the sudden surge in popularity? And if you are a fan, what do you like to flavour or top yours with?
All ideas welcome, I have a small mountain to get through. How to cook the perfect Ice-cream and sorbet.