How to Make Ginger Frozen Yogurt at Home



Dan shows Bridget how to make Ginger Frozen Yogurt.

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26 Comments

  1. 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.

  2. 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.

  3. 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.

  4. 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

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