Pinkberry! At home!
I’ve had frozen desserts on the brain recently. We’ve had a major heat wave (I’m talking 105 F) here in the Northwest, where air conditioning is rare and summers are usually mild and pleasant. Since it’s been too hot to consider even walking near the oven, let alone turn it on, I’ve turned to my trusty ice-cream maker to fulfill my insatiable urge to stuff people full of sugar.
This recipe’s a favorite of mine. As an LA native, I terribly miss the frozen yogurt culture (no pun intended!) of Southern California, and I’m one of those gals who visits Pinkberry [at least] daily when I go back to visit. If you don’t live near a Pinkberry or one of its many knockoffs, you can replicate it at home! All you need is an ice cream maker and a hunger for something yummy. Just a heads up if you’ve never had it before, the characteristic that sets it apart from regular fro-yo is its tart flavor, so be prepared for a mild pucker.
I top mine with fruity pebbles and white chocolate chips, ’cause I’m classy like that.
Pinkberry-esque Frozen Yogurt
Adapted from The Perfect Scoop via 101 Cookbooks
3 cups strained yogurt*or Greek-style yogurt.
2/3 cup sugar
1 tsp. vanilla extract (Amy’s note: optional, I skipped it)
Mix ingredients together. Stir until sugar is completely dissolved. Refrigerate for 1 hour. Freeze in your ice cream maker according to manufacturer’s directions.
*To strain yogurt, line a mesh strainer with cheesecloth. Add 6 cups plain whole milk yogurt into the lined strainer and refrigerate, suspended over a bowl, for 6 hours. 6 cups will make 3 cups strained, which is what you need for the recipe above.
