Rich, creamy, and fantastically thick, this Greek yogurt gelato with a hint of vanilla is a revelation. Be sure you use thick Greek yogurt instead of regular yogurt, and pour off any liquid that has accumulated on top; it makes all the difference in the outcome. It's great when served with fresh, ripe fruit. This recipe is adapted from Nancy Silverton's “The Mozza Cookbook.”
FROZEN RECIPE HELP
INGREDIENTS
4 cups whole or 2% milk Greek yogurt
3/4 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons light corn syrup
1 tablespoon vanilla extract
1/2 teaspoon salt
INSTRUCTIONS
1. Combine the yogurt, sugar, corn syrup, vanilla, and salt in a large bowl and stir to combine. (The gelato base can be made up to this point up to three days in advance.)
2. Pour the base into the bowl of an ice cream or gelato maker and process it according to the machine instructions.
SERVE
Serve the gelato straight from the maker or transfer it to an airtight container and place it in the freezer until you’re ready to serve it. Serve the gelato within a few hours of processing it, before it hardens.
