What better way to welcome the official start of summer than with homemade frozen yogurt? Especially when you don’t even need an ice cream machine to make it? This rich, creamy salted caramel frozen yogurt is made right in the mason jar that it’s served out of!
This week, Sunday Supper is hosting a dessert party in celebration of Shaina Olmanson’s book Desserts in Jars. I’ve had this book for a while (I think I picked it up at one of the conferences that I attended last year?), and it’s filled with really fun recipes from individual cakes and pies baked right in jars to unbaked mixes that makes great gifts to frozen treats like ice cream parfaits and granitas. (See below to learn how you can win a copy for yourself!)
This recipe for frozen yogurt doesn’t come from the book, but it is inspired by the book. Here’s the thing: I have an ice cream maker, but I kind of hate it. It’s huge, and the bowl needs to be frozen for at least 8 hours before you use it. That’s kind of annoying when you want to make ice cream or frozen yogurt impulsively. Theoretically you could keep the bowl in the freezer and be good to go whenever, but that’s not practical for me – there’s just not enough room in there! When I was flipping through my copy of Desserts in Jars trying to come up with an idea for this week’s post, I remembered one day in kindergarten when we made ice cream in ziplock bags and I thought that the concept could b adapted for a mason jar.
There are two methods that you can use to freeze your yogurt here, an each have their own advantages and disadvantages. In the first method, you basically recreate an old-school crank style ice cream maker by placing the jar inside a larger vessel filled with ice and salt, then stir continually while the jar rapidly cools. This method produces the smoothest, silkiest frozen yogurt but it’s kind of a pain in the butt. I’m not going to lie, stirring the jar for a half hour gets pretty boring. The other method is to place the filled jar right into the freezer, taking it out and giving it a good shake or stir every half hour until the contents are frozen. This way is easier, but it takes a lot longer (plan for 3 or 4 hours) and the resulting dessert won’t be quite as creamy.
Either way, it’s delicious.
- 2/3 cup sugar
- 1 tablespoon water
- 1/4 cup skim milk
- 2 cups plain low fat Greek yogurt
- 1 teaspoon vanilla
- 1/4 teaspoon flaky sea salt
- Combine the sugar and water in a nonstick skillet. Set over high heat and cook, stirring constantly, until it turns deep amber – about 7 minutes. Immediately remove from heat. Pour in the milk; the caramel will bubble violently and seize up, keep stirring and it will settle into a smooth sauce. Let cool 5 minutes.
- Pour the yogurt into a pint-sized mason jar. Add 1/3 of the caramel; stir well. Add the vanilla, salt, and remaining caramel; stir to combine. Freeze according to one of the following two methods.
- Method 1: Fill a large mixing bowl with about 5 cups of ice and 1/2 cup coarse sea salt (or, if you have it, rock salt). Stir well; the ice will start to melt. Nestle the mason jar into the center of the bowl, so the ice comes up around the sides. Use a long spoon or a chopstick to stir the yogurt, periodically scraping down the sides of the jar. Continue stirring until the yogurt is frozen and creamy, with the consistency of soft-serve. For a firmer consistency, transfer to the freezer for 30 minutes.
- Method 2: Put the lid on the jar and transfer to the freezer. Freeze 4 hours, or until frozen, removing the jar and stirring the yogurt every 30 minutes to loosen the ice crystals as they begin to form.
DESSERTS IN JARS GIVEAWAY! Want to win a copy of Desert in Jars? Leave a comment on this post telling me your favorite flavor of ice cream. For a second entry, join us for this week’s Sunday Supper twitter chat tonight between 7-8pm! Leave a second comment with the url to one of your tweets from during the chat. I’ll pick a winner randomly on Wednesday, June 26; the winner must respond to my email within 8 hours.
As an added incentive to join our weekly chat, Harvard Commons Press will be giving away a ticket and hotel stay to the Food and Wine Conference in Orlando next month! That’s huge! (I’m kind of hoping that I win that one ;))
Be sure to check out all the other fabulous desserts that Sunday Supper participants made this week!
- Summer Fruit Fool in Jars by Shockingly Delicious
- Banana Split Cakes in a Jar by Daily Dish Recipes
- Baked Cheesecake In A Jar by Chocolate Moosey
- Key Lime Pies in a Jar by Home Cooking Memories
- Fudgy Brownie Mix by What Smells So Good?
- 5 Minute Coffee Cake in a Jar by Juanita’s Cocina
- Strawberry Mess by Jane’s Adventure’s in Dinner
- Mini Blueberry Cream Cheese Pies by Magnolia Days
- Peach Crisp in Jars by That Skinny Chick Can Bake
- Peanut Butter Cup Cupcakes by Hip Foodie Mom
- Salted Caramel Frozen Yogurt by Healthy.Delicious
- Boston Cream Pie Trifle by Cindy’s Recipes and Writings
- Chocolate Egg Cream in A Jar by Growing Up Gabel
- Cinnamon Espresso Bread Pudding in a Jar by Country Girl in the Village
- White Chocolate Raspberry Cheesecake in a Jar by Runner’s Tales
- Blueberry Thyme Pie in a Jar by The Little Ferraro Kitchen
- Caramel Panna Cotta in a Jar by The Girl in the Little Red Kitchen
- Layered Melon Granitas in Jars by Curious Cuisiniere
- Red Velvet Wedding Cake In A Jar by Foxes Love Lemons
- Strawberry Shortcake with Lemon Mascarpone in a Jar by Gotta Get Baked
- Nutella Panna Cotta in a Jar by Basic N Delicious
- Chocolate Chip Pecan Pie in a Jar by Big Bears Wife
- Bacon Bourbon Bread Pudding by The Urban Mrs
- Cinnamon Caramel Affogatos by Family Foodie
- Banana Split Ice Cream by Peanut Butter and Peppers
- Midori Melon Flower Cupcakes by Ninja Baking
- Triple Berry Crisp in a Jar by Ruffles & Truffles
- Guilt-Free Blueberry Cream Cheese Gingerbread in a Jar by Eat, Move, Shine
- Gluten Free Pull-Apart Cinnamon Bread in a Jar by No One Likes Crumbley Cookies
- Roasted Strawberry Coconut Cream Parfaits With Toasted Coconut by Sue’s Nutrition Buzz
- Chocolate and Banana Ice Box Trifle In A Jar by In the Kitchen with KP