STRAWBERRY FROZEN YOGURT
About 5 cups
For a vegetarian version, the gelatin may be omitted (reduce the milk to 1 cup total).
Place in a food processor:
- 1 pint strawberries, hulled and sliced
Pulse about 10 times, just until the fruit is crushed; do not puree. Transfer to a large bowl and stir in:
- ¼ to ⅓ cup sugar, to taste
- 1 teaspoon vanilla
- Pinch of salt
Cover and let stand at room temperature for 1 hour.
Place in a small cup:
- ¼ cup whole milk
Sprinkle with:
- 1 envelope (2 ¼ teaspoons) unflavored gelatin
Let stand for 5 minutes to soften. Combine in a medium saucepan:
- ¾ cup whole milk
- ¼ cup plus 2 tablespoons sugar
Bring just to a simmer, stirring occasionally to dissolve the sugar. Remove from the heat and let cool for 5 minutes, then add the gelatin mixture, stirring until it dissolves completely. Let cool to room temperature.
Gently whisk the milk mixture into the strawberries. Whisk in:
- 1 ½ cups plain whole-milk Greek yogurt or drained regular yogurt (see Vanilla Frozen Yogurt headnote)
Refrigerate the frozen yogurt base until cold, overnight if possible, or quick-chill in an ice water bath.
Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.