Dan shows Bridget how to make Ginger Frozen Yogurt.
Get the recipe for Ginger Frozen Yogurt:
Buy our winning ice cream maker:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
26 Comments
Leave a Reply
You must be logged in to post a comment.
I made a chocolate version using quarter cup of cocoa powder, teaspoon of vanilla extract, half a teaspoon of instant espresso and a pinch of salt. Get the golden syrup from World Market or any grocer that sells British goods. The frozen yogurt turned out well – not a frozen brick.
You can’t get the recipe at the provided links!!! They ask you to subscribe and provide your credit card!!!! Very stupid!!!!! ☹️☹️☹️😔😔😔
There are a lot of alternatives to using powdered gelatin after all that is made from cow bones and feet
This recipe is a game changer. I made frozen yogurt the way most recipes say: mix sugar into yogurt and put in machine. It was yogurt sorbet; icy, not creamy. This recipe is simple, but takes some time,, and yields a truly creamy product.
Where can I get those pint containers they stored the frozen yogurt in?
omg..so stiff and serious…that kitchen looks like a.. one of those movies ..like mental hospital or something…..
I made this, sort of. I wasn’t interested in ginger froyo (ugh) but I had strawberries in danger of getting old, so that. I used 1/2 cup of the strawberry juice and tossed all of the whey, and I didn’t bother tracking down the invert sugar. I mashed up the strained, sweetened strawberries before adding. I forgot to chill the base before churning. It came out really well, it is a very good recipe. HOWEVER, it is still fairly hard after its day in the freezer and requires a brief microwaving before good scoops form. But so does Haagen Daz, or any other commercial ice cream.
Recipe:
1 Quart plain whole-milk yogurt (4 cups/ 520gr) (Drain the yogurt for 8 to 12 hours)
1 Teaspoon unflavoured gelatin
1 Tablespoon grated fresh ginger
1 Teaspoon ground ginger
3/4 cup sugar
3 Tablespoon Lyle's Golden Syrup
1/8 teaspoon salt
im just gonna eye ball the amount of syrup
I'd like to try this but I have no ice cream machine 🙁
This is like an infomercial. The way they play off each other. It’s still good tho
What do you do if you don't have an icecream maker? Also where does one purchase this lyle's syrup in Calgary Canada
sound gd. can u make it sugar free
Wow this man is a yogurtologist
You had me at Golden syrup! I lived in the UK for many years and discovered the joy of golden syrup especially Tate and Lyle.
Would the same principles apply to peanut butter frozen yogurt?
Don’t you love how they block out the recipe! ☹️😏😠😡
I like to use grated ginger instead.
The amount of syrup is left out. You will have to pay to see the whole recipe!!
Made this with homemade kefir from raw milk, and allulose.
My heart sank when he threw out all that good whey! Save it!
I just made mine but added chopped crystalized ginger at the end. Very nice
Is Amazon the only place where I can buy lyles golden syrup? I was hoping to make this for Easter 2021 for my toddler. TIA
Greek yogurt had a chalky texture in the US? What are you guys eating up there?!
What does the unfortunates without a icecream maker do?
I’m sorry to say this is the weirdest way to make FY!!! Keep it simple it’s much easier to make.