Caramel Frozen Yogurt

Instructions

1. 1

   In a medium saucepan, combine the sugar, water, and butter. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Monitor the temperature of the caramel sauce carefully to avoid burning.

2. 2

   Remove the saucepan from the heat and carefully whisk in the heavy cream and vanilla extract. The mixture will bubble up and steam vigorously, so be careful.

   Tip: Use a heat-resistant spatula to scrape the sides and bottom of the saucepan.

3. 3

   Let the caramel sauce cool to room temperature, then cover it and refrigerate it for at least 2 hours or overnight.

   Tip: This will help the flavors to meld together and the sauce to thicken.

4. 4

   In a blender or food processor, combine the cooled caramel sauce, Greek yogurt, and sea salt. Blend until smooth and creamy.

   Tip: Be careful not to over-blend, as this can cause the mixture to become too thin.

5. 5

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also place the mixture in a 9x13 inch baking dish and freeze it for about 2 hours, stirring every 30 minutes until the desired consistency is reached.

6. 6

   Once the frozen yogurt has finished churning or has reached the desired consistency, transfer it to an airtight container and cover it with plastic wrap or aluminum foil. Place the container in the freezer to harden for at least 1 hour.

   Tip: This will help the frozen yogurt to set properly and prevent it from becoming too icy.

7. 7

   Scoop the frozen yogurt into bowls and serve immediately, topped with any desired toppings such as chopped nuts, shredded coconut, or additional caramel sauce.

   Tip: Get creative and have fun with it!