Makes about1 qt
- Active time:10 min
- Start to finish:4 hr
August 2009
Americans have learned to appreciate plain whole-milk “Greek-style” yogurt in all its thick, rich, creamy glory, and those attributes are played up here. Buttermilk and lemon juice bolster its pleasing tartness, and light corn syrup adds body.
-
1
cup
sugar
-
1/2
cup
light corn syrup
-
1/4
cup
water
-
1/8
teaspoon
salt
-
2
cups
plain whole-milk Greek-style yogurt
-
1
cup
well-shaken buttermilk
-
5
teaspoons
fresh lemon juice
-
Equipment:
an ice cream maker
-
Warm sugar, corn syrup, water, and salt in a small saucepan over low heat, stirring, until sugar has dissolved. Transfer to a large bowl and cool to room temperature, stirring occasionally.
-
Whisk in yogurt, buttermilk, and lemon juice and chill until very cold, 3 to 6 hours.
-
Freeze yogurt in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Cooks’ note: Frozen yogurt keeps 1 week.
