Ingredients
- 2cups plain low-fat yogurt
- 2teaspoons gelatin (unflavored)
- 1 3/4cups whole milk
- 1cup granulated sugar
- 6 - 7teaspoons instant espresso powder
- 1teaspoon vanilla extract
Directions
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Spoon yogurt into fine-mesh strainer set over glass measuring cup. Place measuring cup in refrigerator; let drain until yogurt releases 1/2 cup liquid, 1 to 2 hours.
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Sprinkle gelatin over 1/4 cup of the milk in a small bowl; let stand, stirring frequently, until gelatin swells, about 10 minutes.
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Meanwhile, heat remaining 1 1/2 cups milk, sugar, and espresso powder in small saucepan, stirring occasionally to dissolve sugar and espresso powder. Remove pan from heat.
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Add swelled gelatin to hot milk-sugar mixture, stirring until completely dissolved. Cool to room temperature, then mix with drained yogurt. Stir in vanilla extract.
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Refrigerate yogurt mixture until it cools to at least 40 degrees. Pour chilled gelatinous mixture into canister of ice cream machine; churn until frozen. (Can be served as soft frozen yogurt at this point, or can be stored in a sealed plastic container for 2 days before it becomes icy.)