Homemade Pinkberry Frozen Yogurt Recipes

HOMEMADE FROZEN YOGURT RECIPE

Steps:

• Place the yogurt, honey and vanilla in your food processor's bowl.
• Process to incorporate, stopping once to scrape the sides of the bowl, then process 1 more minute, until light and fluffy. You can also whisk by hand, but do so for several minutes until smooth and fluffy.
• Using a spatula, transfer the mixture to a square 9-inch glass baking dish. Cover with cling wrap, and freeze for 45 minutes.
• Remove the pan from the freezer. Use a rubber spatula to stir the already-frozen edges into the still-soft center, then spread evenly again.
• Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
• When the entire mixture is frozen, serve immediately as a soft-serve yogurt (use chilled bowls), or freeze 1-2 more hours for a firmer consistency that you can scoop out with an ice cream scoop.
• If you end up storing the frozen yogurt for longer than that (say, overnight or a couple of days - I doubt it will last longer), remove it from the freezer 30 minutes before serving, to allow it to soften.

HOMEMADE PINKBERRY FROZEN YOGURT

Steps:

• Heat the sugar, corn syrup, salt, and 1/4 cup water in a small saucepan over medium-low heat, stirring until the sugar has dissolved.
• Once bubbles start to form on the bottom of the pan, remove from the heat.
• Transfer to a large bowl and cool about 15 minutes, stirring occasionally.
• In a separate bowl, mix the yogurt, buttermilk, and lemon juice together, and then into the sugar mixture.
• Refrigerate until cold, 6-8 hours.
• Freeze in your ice cream maker according to manufacturer instructions.
• Transfer to a separate bowl to harden in the freezer for at least 4 hours.

ALMOST-FAMOUS FROZEN YOGURT

Steps:

• Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
• For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.

PINKBERRY FROZEN YOGURT KNOCKOFF

Steps:

• Whisk both yogurts, the sugar and corn syrup in a bowl until combined.
• Pour into an ice cream maker and freeze according to manufacturer's instructions.
• For a softer consistency, serve right out of the ice cream maker.
• For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours.

PINKBERRY

Steps:

• Whip the whipping cream to a consistency where you can start to see the stroke marks of the whisk and slowly disappear.
• Add plain yogurt and mix well. Then add the rest of the ingredients.
• Pour into ready to go ice cream maker (mine requires freezing the bowl overnight).
• Every 30 minutes, give it a scrape-down to aerate it. They say the more you scrape it, the smoother it becomes.
• Once it's at an ice cream/frozen yogurt consistency, enjoy it plain or with toppings of your choice. Some popular Pinkberry topping are fresh strawberries, kiwis, mangos, peach slices, pineapple, blueberries, lychees, raspberries, chocolate chips, coconut shavings, captain crunch cereal, fruity pebble cereal, white chocolate chips, etc. Get creative! :D.