Vanilla Bean Frozen Yogurt - milk yogurt

Method

• Line a wire strainer with cheesecloth and set over a bowl. Pour the yogurt into the lined strainer and place in the refrigerator to drain for 6 hours or overnight.
• Once strained, place thickened yogurt in a bowl with the sugar, corn syrup, and vanilla bean paste. Stir until smooth. Pour into an ice cream maker and process according to manufacturer's instructions, about 20-25 minutes.
• Spoon frozen yogurt into freezer-proof containers, press a piece of plastic wrap on top, and freeze to harden. After 4 hours, the frozen yogurt will still be soft but scoop-able. Once frozen 12-24 hours or more, you'll want to leave it on the counter to sit for 5 minutes before scooping.