Yield: about 3 cups
This frozen yogurt may leave you wondering how something so creamy can be so refreshing, but it is decidedly and deliciously both. The maple adds an understated sweetness.
2 cups plain whole-milk Greek yogurt
1/2 cup mascarpone
1/3 cup granulated sugar
1/3 cup pure maple syrup
1 Tbs. finely grated lemon zest; more for garnish
3 Tbs. fresh lemon juice
1/4 tsp. pure vanilla extract
In a large bowl, vigorously whisk all of the ingredients by hand until almost smooth. (Some persistent clumps of mascarpone may remain.) Transfer to a large liquid measuring cup (the spout is handy for pouring) or a bowl. Cover and refrigerate for at least 4 hours and up to 1 day.
Stir the mixture, then churn it in an ice cream maker according to the manufacturer’s instructions until it’s the consistency of soft-serve ice cream. Transfer to a metal loaf pan (preferably 9×5 inches), making sure to scrape in any lemon zest stuck to the paddle. Smooth the top, press a piece of plastic wrap directly on the surface, and cover tightly with foil. Freeze 4 hours for optimal consistency. If freezing for much longer, let sit at room temperature until scoopable before serving. Garnish each portion with a tuft of additional lemon zest, if desired.
Refreshing, simple to make and delicious desert. I made this in an Italian gelato maker so probably a bit denser than if you use a standard ice cream machine. Great way to end summer bbq meal. I will definitely make this again.
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