Ingredients

Makes about 400 g (1 pint)

　　2 gelatin sheets

　　55 g milk (1/4 cup)

　　60 g fresh chèvre (1/4 cup)

　　55 g buttermilk (1/4 cup)

　　50 g yogurt (2 tablespoons)

　　100 g glucose (1/4 cup)

　　50 g sugar (1/4 cup)

　　2 g kosher salt (1/2 teaspoon)

　　0.5 g citric acid (see page 16) (1/8 teaspoon)

　　

Step 1

Bloom the gelatin (see page 29).

　　

Step 2

Warm a little bit of the milk and whisk in the gelatin to dissolve. Transfer to a blender and add the remaining milk, the chèvre, buttermilk, yogurt, glucose, sugar, salt, and citric acid. Puree until smooth.

　　

Step 3

Pour the base through a fine-mesh strainer into your ice cream machine and freeze according to the manufacturer’s instructions. The frozen yogurt is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.

　　

notes

Step 4

Powdered gelatin can be substituted for the sheet gelatin: use 1 teaspoon. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.