Coconut Frozen Yogurt

Pastry Chef Kymberli DeLost of Japonais – Chicago, IL

    • 450 g. The Perfect Purée Coconut Puree, thawed
    • 780 g. skim milk
    • 150 g. sugar
    • 100 g. PreGel ice cream stabilizer
    • 120 g. Greek yogurt
1. Heat the milk in a pot to 65ºC. Whisk together the sugar and stabilizer. Whisk the sugar mixture into the milk and heat to 85ºC. Remove the mixture from the heat and stir in the coconut puree. Cool the mixture over an ice bath until it reaches 35ºC and stir in the yogurt. Cool and mature at least 6 hours. Process in a Bravo ice cream machine according to the manufacturer’s instructions.