Ice Cream Class

Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

This recipe is payback for all the times you’ve had frozen yogurt and wished you were eating ice cream instead. Frozen yogurt always sounds good in theory. A sweet, creamy, and light frozen treat, with a little of that lactic acid tang. You could brighten it up with fresh fruit, but it shouldn’t need it. But a lot of the time, frozen yogurt isn’t good; a lot of the time, it’s just kind of icy. Our recipe puts the ice cream in fro-yo, bolstering the yogurt with milk and cream, adding in nonfat milk powder to improve the texture, and turning to stabilizers to guarantee that the creamy treat you churn up stays creamy in the freezer. It’s so good, you won’t even want to add any fruit.

Yogurt Ice Cream