Honey-Vanilla Frozen Yogurt

Name: Honey-Vanilla Frozen Yogurt
Yield: Approximately 5 cups (1 L 200 ml)
Cuisine: American
Ingredients: 1 tablespoon (15 ml) lemon juice; 1 tablespoon (15 ml) vanilla extract; 6 ounces (170 g) granulated sugar; ⅓ cup (80 ml) or 4 ounces (115 g) honey; 2 eggs, separated; 4 cups (960 ml) unflavored nonfat yogurt

Preparation info

Approximately
5 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

6 ounces (170 g) granulated sugar
⅓ cup (80

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Place half of the sugar, the honey, and the lemon juice in a saucepan. Bring to a boil, stirring to dissolve the sugar. Boil for 1 minute, then remove from the heat and add the vanilla.
Beat the egg yolks lightly. Stir in some of the sugar syrup to temper them, then add the remaining syrup. Let cool to room temperature.
Whip the egg whites until foamy