The difference between thick, creamy Greek yogurt and the yogurt you see most often in this country is that Greek yogurt has been strained, separating the yogurt from the whey, the liquid that often sits on top of conventional yogurt. It makes all the difference in the richness and flavor of this gelato. Fortunately you can find Greek yogurt today in most grocery stores. Unlike the commercial frozen yogurts that contain a long list of ingredients whose names you can’t pronounce (none of which is yogurt), our frozen yogurt consists of nothing but yogurt and sweeteners (sugar and corn syrup) and a pinch of salt. Yogurt isn’t a traditional Italian ingredient, but in the years that I’ve been going to Italy, yogurt gelato has begun appearing in gelato cases and is now almost as likely to be seen as pistachio or stracciatella.

Ingredients

　　4 cups strained whole-milk Greek yogurt

　　3/4 cup sugar

　　1/4 cup plus 2 tablespoons light corn syrup

　　1/4 teaspoon kosher salt

　　Combine the yogurt, sugar, corn syrup, and salt in a large bowl and stir to combine. (The gelato base can be made up to this point up to three days in advance.) Pour the base into the bowl of an ice cream or gelato maker and spin it according to the machine instructions. Serve the gelato straight from the maker or transfer it to an airtight container and place it in the freezer until you’re ready to serve it. Serve the gelato within a few hours of spinning it, before it hardens.

　　The Mozza Cookbook