Dulce de Leche Frozen Yogurt

¼ cup water

½ cup sugar

2 large egg whites, at room temperature

2 cups Greek Yogurt, plain, full-fat

½ cup Dulce de Leche (recipe below), at room temperature

1 teaspoon vanilla extract

¼ teaspoon salt

  1. Place the water and sugar in a small saucepan. Bring to a boil, without stirring, over a medium-high heat. When the sugar mixture comes to a full boil, continue to simmer for 1 minute
  2. While the sugar boils, beat the egg whites with an electric mixer until soft peaks begin to form. When the sugar is ready, continue to beat the egg whites, at a low speed, and slowly drizzle into the sugar mixture. When all of the sugar has been added, turn the mixer to high, and beat until the mixture is glossy and has cooled down almost to room temperature, approximately 2-3 minutes
  3. In a separate bowl, beat together the yogurt, dulce de leche, vanilla, and salt until smooth. Fold in the egg white mixture
  4. Pour the combined yogurt mixture into the ice cream maker and mix according to the manufacturer’s directions
  5. Place into a container, and freeze for 2-3 hours, or until completely set

Yield: Approximately 1 quart

Dulce de Leche

1 14 oz can sweetened condensed milk

  1. Pour the milk into a stainless steel bow, and place it over a medium-sized pan half-filled with simmering water. Cook, stirring occasionally, until the milk has thickened. It will become darker. This will take 60-70 minutes. BE CAREFUL: check to make sure the water does not evaporate. Replenish with hot water as needed
  2. Remove the bowl from the heat, and cool completely before you use it