Recipe by Sarah Phillips © 2013 Sarah Phillips CraftyBaking.com
Rich, creamy, and fantastically thick, this Greek yogurt gelato with a hint of vanilla is a revelation. Be sure you use thick Greek yogurt instead of regular yogurt, and pour off any liquid that has accumulated on top; it makes all the difference in the outcome. It's great when served with fresh, ripe fruit. This recipe is adapted from Nancy Silverton's "The Mozza Cookbook."
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