Try making your own homemade fo yo with this Pistachio Fro Yo recipe.
Recipe by Mimi Council.
Pistachio Fro Yo
Makes 32 ounces
2 cups organic milk
170 grams (3/4 cup) organic cane sugar
1/8 teaspoon ColorKitchen Blue Dye (optional)
1/8 teaspoon ColorKitchen Yellow Dye (optional)
1 pound organic plain yogurt
1/2 teaspoon pistachio extract
First, place the bowl of your ice cream maker and a 9 x 5-inch loaf pan in the freezer.
In a medium pot, add the milk, cane sugar, blue and yellow dye. Put over high heat, and stir until it reaches 140°F on a thermometer. The sugar will be completely dissolved. Place the pot in the fridge and let it sit overnight. Remove the pot from the fridge, add in the yogurt and pistachio extract and whisk until combined.
Remove the ice cream maker from the freezer, and turn it on low (yes, with nothing in it). Slowly pour the yogurt mixture into the ice cream maker. Churn for about 20 minutes (or follow the instructions on your ice cream maker). I have the KitchenAid attachment for my mixer, and I did about 20 minutes. If you over churn ice cream or fro yo, then it can make it really icy.
Remove the loaf pan from the freezer.
Once the fro yo is done churning, pour into the loaf pan and spread evenly. Place back in the freezer overnight.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!