For a frozen yogurt that’s dense and creamy—not icy and rock-hard like most versions—the key was controlling the water in the base so that the number of large ice crystals that formed during freezing was minimized.
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Fun to watch. The most important requierement was not mentioned until minute 5.
step 1: buy an ice cream maker!
I would suggest using xanthan gum, not gelatine. It's vegan, keeps for ages, and is readily available online. It's used widely in commercial settings to smooth out textures and create a luxurious mouthfeel.
Also, golden syrup is nothing like maple syrup! It has an almost harsh sweetness that needs fat to cut through it making it a good choice here, but not a universal sub for maple syrup.
This is a very beautiful recipe and looks very yummy yummy ❤❤❤❤❤
❤❤❤❤❤❤🎉🎉🎉🎉🎉🎉
Wouldn’t one want the mixture to be at /most/ 40 degrees?!?
Wow, I never thought about making my own fro yo, but it's surprisingly easy!
Great video, but DON'T THROW OUT THE WHEY!!
Great video! I learned a lot.
Short hair makes her face look fuller. Or it could be all those desserts she eats.
An ice cream maker is the kind of uni tasker I could see myself investing in.
LOVE youuu!!
Ok, so the question that has to be asked – At 7:39 does Julia lick the strawberry off her finger right after the camera fade. Because I know I would!
Delicious 👍😋
what can you sub for Lyle or corn syrup??
How long will it last in the freezer before it goes hard?
I would try raspberries
Strawberries are 1 of my favorite berries
Sometimes I wish Julia lived next door to me and would want to use me as a taste tester.
Ah. Put that in a ninja creami cup and spin it after frozen. I’m going to try this!!
save the whey for bread!
Majority of strawberries are in season MAY – JUNE.
Wondering if this was recorded a few months back?
Wow Lyle's golden syrup is pale compared to the local product we have in New Zealand!
Does that blender pulverize the strawberry seeds?
I will definitely try it on my channel. So delish 😋🤤🤤
Can we get a camera that actually looks into the pot? 😂
Is your blender a Vitamix?
I've been doing the coconut oil & good chocolate magic shell trick for decades. She used a lot more coconut oil than I do. I just add a little bit so my chocolate doesn't taste like coconut oil. Not a fan of adding salt to it either.
So why is it called frozen yogurt when it's ice cream?!
If Julia's batch is 1/2 gallon I would and could eat it all probably in 20 minutes even though I'm lactose intolerant!!!
Many years ago I was a pastry chef. Invert sugar and gelatin are great pro tips! Honey would do in a pinch as well, but I think it's like 50% invert by volume iirc. Great to see the magic shell trick too! This video reminds of a item I put on a mignardise plate long ago – it was inspired by the 'red hot' cinnamon candy: a one bite frozen sphere of star anise and vanilla infused buttermilk sorbet, covered in a coconut oil based cinnamon-ginger-white pepper red hot magic shell. It was a fun 'one bite' experience of spicy hot crunches from the shell, with the literal cold of the sorbet and cooling effect of star anise.
Don't throw away your whey! use it in a smoothie, or, in place of buttermilk or other liquid in baked good mixes.
If the shell hardens in the pan, just melt and pour into a jar. 💖🌞🌵😷
8:24 here's a question for the test kitchen. Whilst using such a small pan on a big hob. Is it better to place it in the middle if the hob, like Julia, for faster heating? Or place the pan so the flame is under the pan? (Here l'm worried the wood handle is right over the flames.🥵. 💖🌞🌵😷
Scrape the side!! Ahh!!
❤👍❤️
🔥🔥🔥🔥🔥🔥🔥🔥🔥
So odd. Why not determine the amount of whey that needs to go back into the strained yogurt rather than what needs to come out? Surely the amount of whey will differ from brand to brand and from batch to batch.
Too much work and time
What is a good ice cream maker
Interesting technique with the yogurt. I'm guessing with a few tweaks you could make all sorts of flavors of frozen yogurt with this, not just strawberry.
Julia holds down like 75% of this YT channel on her own from home haha. Thanks again!
Looks so delicious and I can’t wait to make this for the fam!! The best recipes and chefs are at ATK, btw.
Thumbs down for no printed recipe (
this is too advanced for me, I'll probably end up setting the kitchen on fire