NEW YORK (CBSNewYork) – Greek yogurt is all the rage. Mike DeSimone and Jeff Jenssen, authors of The Fire Island Cookbook, showed us how to take it up a notch and make it a refreshing, cool treat.
Mike DeSimone and Jeff Jenssen’s Pistachio Frozen Greek Yogurt
Makes 8 Servings
- ¾ cup sugar
- 3 cups good-quality Greek yogurt
- 1 ½ teaspoons almond extract
- ¼ cup chopped pistachio nuts plus ¼ cup whole pistachios
Whisk the sugar into the yogurt in a glass bowl. Add the almond extract and the chopped and whole pistachios, and mix well.
Refrigerate for 2 hours.
Transfer the mixture to the canister of an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately, or return to the freezer until ready to serve.