Praline Frozen Yogurt

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a medium saucepan, combine the granulated sugar, brown sugar, and salt. Heat over medium heat, stirring occasionally, until the sugars have dissolved.

   Tip: Be careful not to burn the sugars.

3. 3

   In a small saucepan, heat the praline syrup over low heat until warmed through.

4. 4

   In a blender or food processor, combine the toasted pecans, melted butter, and vanilla extract. Blend until the mixture is well combined and slightly smooth.

   Tip: Be careful not to overprocess the nuts.

5. 5

   In a separate blender or food processor, combine the egg yolks and a splash of the heated praline syrup. Blend until the mixture is well combined and slightly thickened.

   Tip: Be careful not to scramble the eggs.

6. 6

   Temper the egg yolk mixture with the remaining praline syrup, whisking constantly.

7. 7

   Add the tempered praline syrup to the saucepan with the sugar mixture, whisking constantly until the mixture thickens.

   Tip: Be careful not to burn the mixture.

8. 8

   Remove the saucepan from the heat and stir in the heavy cream until the mixture is smooth.

9. 9

   Strain the mixture into a clean bowl and let it cool to room temperature.

10. 10

    Whisk in the plain Greek yogurt until the mixture is smooth and creamy.

11. 11

    Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or overnight.

    Tip: Chill the mixture thoroughly before freezing.

12. 12

    Once the mixture is chilled, pour it 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 freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.

13. 13

    Once the frozen yogurt is almost fully churned, stir in the toasted pecans and a drizzle of the praline syrup.

    Tip: Be careful not to overmix the pecans into the frozen yogurt.