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Frozen Yogurt Ice Cream

Friday, July 3, 2015

For the start of the Fourth of July weekend I invented a new (to me anyway) frozen confection. It’s a frozen yogurt-ice cream hybrid. Sweet and tangy at the same time. It’s really good with fresh strawberries.

Here’s what I did:

8 ounces (by weight) plain nonfat Greek-style yogurt
1/2 cup half-and-half
2/3 cup sugar
1 teaspoon vanilla (I didn’t have a vanilla bean)

Whisk it all together and freeze in a countertop ice cream freezer for ~30 minutes. Transfer to a container and put in the freezer to harden. (Optional: eat it all for breakfast and make a second batch for later.)

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