Maple Frozen Yogurt

Instructions

1. 1

   In a medium saucepan, combine the maple syrup, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient and stir frequently to prevent scorching.

2. 2

   In a separate bowl, whisk together the plain yogurt, large egg yolks, and salt until smooth.

   Tip: Use a fork or whisk to break up any lumps.

3. 3

   Remove the saucepan from the heat and slowly pour the warm yogurt mixture into the saucepan with the maple syrup mixture, whisking constantly.

   Tip: Tempering the egg yolks will prevent them from scrambling when the hot syrup is added.

4. 4

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5 minutes.

   Tip: The mixture should be smooth and slightly thickened, but still pourable.

5. 5

   Remove the saucepan from the heat and stir in the heavy cream until fully incorporated.

   Tip: Be patient and stir slowly to avoid curdling the mixture.

6. 6

   Pour the mixture into a 20x20cm square baking dish and smooth the top.

   Tip: Use a spatula or spoon to remove any air pockets and create a smooth surface.

7. 7

   Refrigerate the mixture for at least 2 hours or overnight until chilled.

   Tip: The mixture should be set and hold its shape when scooped.

8. 8

   Just before serving, sprinkle the powdered sugar and chopped vanilla beans over the top of the yogurt.

   Tip: You can also add a drizzle of maple syrup if desired.

9. 9

   Scoop the yogurt into serving portions and serve immediately.

   Tip: You can also top with fresh fruit or whipped cream for added flavor and texture.