last summer, i got it into my head that i wanted to try making chai frozen yogurt. after all, i love all things chai and what better way to enjoy chai in the summer than frozen? we’re certainly not turning on the oven for chai-spiced apple cinnamon rolls, though i have to say, i can’t wait for cooler weather to return so that i can start testing those… anyway, i ran out of time last summer to tinker with chai frozen yogurt and i put the idea on hold, waiting for frozen dessert making season to roll around again.
a few weeks ago i decided it was high time to start working on my chai frozen yogurt recipe. because i like to make things difficult for myself keep things interesting, i was determined that this would be a frozen yogurt recipe, since i’ve never made frozen yogurt before and wanted to try it, rather than an ice cream recipe. this decision became relevant about 0.02 seconds into the recipe development process.
you see, as you know if you’ve made infused ice cream before (might i recommend thai basil if you’re looking for a new one to try?), infusing flavors into ice cream is a relatively straightforward process, since you’re going to be heating and including a liquid (cream and/or milk) anyway.
well, with frozen yogurt, all of the recipes that i found initially basically just combined yogurt with sugar – no extra liquid. rut roh. i noticed that the recipes called for “regular” yogurt, as opposed to the much thicker greek yogurt, so i decided that if i used greek yogurt, i could sneak some infused liquid in too.
i ended up having to test several different versions of this recipe in order to get one that i liked and felt excited to share with y’all. one version really stands out as the most spectacular failure and, alas, that one had to go straight into the trash once it was mixed; i didn’t even bother to run it through the machine because the base tasted so bad.
fortunately, this is not that recipe! *this* chai frozen yogurt recipe contains all of the spicy goodness of chai with just enough sugar to keep the yogurt from being too cold, too icy, and way too hard to scoop (looking at you, version 3). i used brown sugar here because a) i love it and sub it in for white sugar as often as chemistry will let me and b) i think it reinforces the medley of chai spices.
so while i still can’t wait for cooler temperatures to arrive, at least i can make the wait more bearable with some chai frozen yogurt to keep me cool and my chai craving satisfied.
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