Coconut Frozen Yogurt

Pastry Chef Kymberli DeLost, 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 65°C.
2. Whisk together the sugar and stabilizer. Whisk the sugar mixture into the milk and heat to 85°C.
3. Remove the mixture from the heat and stir in the Coconut Puree. Cool the mixture over an ice bath until it reaches 35°C and stir in the yogurt.
4. Cool and chill in refrigerator at least 6 hours. Process in an ice cream machine according to the manufacturer’s instructions.