Sous Vide Vanilla Frozen Yogurt

(7)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Do you really know what comes out of those froyo machines? Make the real thing with this easy Sous Vide Vanilla Frozen Yogurt recipe. We like to serve this with a drizzle of honey but we won’t judge you if you top it with all the things. You’ll need a candy thermometer to make sure your milk reaches the right temperature, and doesn’t scorch, on the stovetop. NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with plastic wrap or foil really helps with water loss.
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Ingredients for 8

  • 1 quart whole milk

  • 3 tablespoons yogurt with live active cultures, like whole-milk Fage

  • 1/2 cup honey

  • 1/4 cup granulated sugar

  • 1 teaspoon vanilla bean paste or 1 whole vanilla bean, split lengthwise

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 115°F (46.1°C).

  • Step 2

    In a medium saucepan over medium heat, heat the milk to 180ºF. Pour the milk into a large canning jar and cool until it reaches 100–120ºF.

  • Step 3

    Stir in the yogurt, seal with lid, and place in the water bath. Set the timer for 24 hours. Cover the water bath with plastic wrap or foil to minimize water evaporation. Add water intermittently to keep the jar submerged.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the jar from the water bath and transfer to an ice bath.

    • Step 1

      When completely cool, transfer yogurt to a bowl and whisk in the honey, sugar, and vanilla paste.

    • Step 2

      Following the manufacturer's directions, churn the mixture in an ice cream maker until frozen and increased in volume by at least half.

    • Step 3

      Serve immediately or store in an air-tight container for up to 1 month.

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115 F / 46.1 C Recipe Temp
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