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Salted Caramel Frozen Yogurt

It happened one night… we first met on a muggy night last year, and ever since, Pinkberry and I have been inseparable! It’s almost a relief to confess that you might only find one picture on Instagram of me eating frozen yogurt from Pinkberry, but in reality, I’ve just been hiding this weekly addiction (okay, sometimes it’s twice a week) from my Instagram feed. Their salted caramel flavour, topped with some flaked almonds and crunchy granola has been my jam lately. People tell me I’m obsessed, but here, eavesdrop on a few conversations and be the judge-

Anyone: “It’s so hot in Bombay ya!”

Me: “Let’s get some frozen yogurt.”

Anyone: “What do you wanna do this weekend?”

Me: “Let’s get some frozen yogurt.”

Anyone: “I don’t understand people who don’t vote.”

Me: “Uh huh, let’s get some frozen yogurt?”

Okay, so maybe I AM OBSESSED and want frozen yogurt all the time… tucked away in my freezer so I can eat it ANYTIME. And I’m sharing this carefully tested recipe with you!

It all starts with the making of a luscious salted caramel sauce.

If you’re a pro in the kitchen, you’ll find that this recipe is a basic and regular recipe for caramel sauce. But if you’re dabbling with it for the first time, then I’ll tell you to stay close and keep the ingredients lined up and ready. Sugar and water get melted till the mixture takes on an amber colour, but if you’re not ready, amber to brown and therefore caramel to burnt can happen pretty quickly. I like to take it off the heat whisk in chilled butter while the pan hisses and spits; keep stirring and add the cream and salt. Keep whisking and if you find some of it solidifying, put it back on a low heat till it comes back to a liquid consistency and then it’s ready to be transferred into a bottle to cool.

The secret to getting a creamy-textured frozen yogurt, one that’s devoid of brain-chilling icy bits, is draining out the whey from the yogurt. It’s important that I tell you that I used Nestle A+ yogurt, this is no plug for the brand, but I think you might get different results with different brands. Contents of two 400 gram – jars were strained over a muslin cloth-lined strainer for about 12 hours. At the 4-hour mark, gather up the ends of the cloth and squeeze out the whey, then leave it in the refrigerator for the next 8 hours, only to give it a final squeeze before you whisk it together with the caramel.

Of course, a food processor does a great job of combining the two, but you know me, I’m always eager for a faux workout! A large metal whisk helped get all the lumps out, giving the yogurt a smooth texture.

Is that my loaf pan there, doubling up as a frozen yogurt container? Uh huh, kitchen minimalism at its best! That loaf pan tucked away in the corner bakes Banana Bread by day, and moonlights to get the yogurt to freeze faster because of its shape. Do a real tight job of wrapping up with some plastic cling-film, double layer to keep it safe and then nestle it in the freezer for about 4 hours. And then…

BOOM! Top it up with some reserved caramel sauce and crushed oat biscuits… or ANY topping you like!

Serves 4.

Print Recipe
Salted Caramel Frozen Yogurt
It happened one night… we first met on a muggy night last year, and ever since, Pinkberry and I have been inseparable! It’s almost a relief to confess that you might only find one picture on Instagram of me eating frozen yogurt from Pinkberry, but in reality, I’ve just been hiding this weekly addict
Servings
Ingredients
For the Salted Caramel Sauce
  • 1 cup sugar granulated
  • 6 Tablespoons water
  • 4 Tablespoons unsalted butter , chilled (helps control the amount of salt) / 56.8 grams
  • 2/3 cup cream (Amul at 25% fat works fine)
  • ½ tsp sea salt Slightly heaped
For the yogurt
  • 8 00 grams yogurt of (please see post for details)
Servings
Ingredients
For the Salted Caramel Sauce
  • 1 cup sugar granulated
  • 6 Tablespoons water
  • 4 Tablespoons unsalted butter , chilled (helps control the amount of salt) / 56.8 grams
  • 2/3 cup cream (Amul at 25% fat works fine)
  • ½ tsp sea salt Slightly heaped
For the yogurt
  • 8 00 grams yogurt of (please see post for details)
Instructions
  1. Add the sugar and water to a medium-sized saucepan and bring it to a boil over medium-high heat. Swirl the pan if needed, don’t stir or whisk. The sugar-water will boil and change colour from golden to amber, don’t let it turn brown, take it off the heat and whisk in the chilled butter till combined. Keep whisking, add the cream and salt, whisk till combined completely. If the caramel starts to harden at the bottom of the pan, then put it back to heat on a low flame and whisk till the sauce forms a smooth texture. Pour into a container to cool at room temperature.
  2. Place a mesh strainer over a large bowl and line the strainer with muslin cloth. Pour the yogurt over the muslin cloth and place in the refrigerator to strain for 4 hours. Gather the edges of the cloth and gently squeeze to drain out they whey from the yogurt. Place in the refrigerator for 8 hours and repeat the straining at the end of 8 hours.
  3. Reserve about 3 to 4 tablespoons of caramel sauce, set aside to use as topping. Use a large metal whisk to combine the remaining caramel sauce and yogurt in a large bowl. You could also use a food processor. Make sure that the mixture is smooth and no lumps remain.
  4. Pour the yogurt into a loaf pan and smooth out the top. Tightly wrap the pan with plastic cling-film and place in the freezer for 4 hours.
  5. Serve with drizzle of caramel sauce and crushed biscuits or any topping of your choice.
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9 Comments on “Salted Caramel Frozen Yogurt

Radhika Kalia
May 7, 2014 at 1:37 pm

Will you be doing a vlog with this recipe?

Reply
Tarika Singh
May 7, 2014 at 1:48 pm

Yes! It’s such a great recipe for summer, it’ll be on YouTube soon. Is there anything you’d like me to explain better here before the video goes up?

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Tarika Singh
May 31, 2014 at 3:59 pm

Hi! Unsalted butter is great because that way one can control the amount of salt. If you do use salted butter, it’s hard to tell how much salt is already in the butter. So rely on your judgement to add salt to get a slight tinge of saltiness.

Reply
Aditi Joshi
July 4, 2015 at 12:09 pm

Hi Tarika,I am new to the blog. I loved your videos on YouTube. This is the first recipe that I am trying from the blog. I m writing while my dessert is freezing in the freezer. I faced two issues while making caramel sauce. The sugar melted and rather taking an amber colour. It became solid. I added little water and liquefied it. Also, after adding cream n butter it had small granules of cream in sauce rather than a smooth consistency. Pls help i want to master the recipe. Do help this budding fan.Love your style and presentation.

Reply
Tarika Singh
July 5, 2015 at 5:27 am

Hi Aditi, making caramel takes a little bit of practice, so dont lose heart. A few things to keep in mind, keep your flame to low as o think in your case it might have been too hot. Best to use a light colour pan where you can see the colour changing. The margin between amber and burnt is very slim, so stay close. Important to swirl the pan to make sure the sugar doesn’t burn. Sometimes, Indian granulated sugar doesn’t work well, it can be a bit ‘geela’, so try using caster sugar if that is the case. Of you do face issues with the sugar caramelising, it’s best to start again than to try to save it by adding anything else. Caramel is tricky chemistry, and can take a couple of trials sometimes. Hope this helps 🙂

Reply
Aditi
July 5, 2015 at 8:12 am

Hey Tarika, It certainly helps. Will try the recipe again. Despite my glitches with the sauce, the dessert did taste awesome. Thanks for replying.

Reply
Tarika Singh
July 5, 2015 at 9:41 am

Just struck me, did you add the sugar and water together to the pan as the recipe mentions? You can see a video of the recipe too to get some help with the caramel -https://youtu.be/E0XSYEWvT5c . P.S.- I’ll have my own channel up on YouTue this month 🙂

Reply
Honey
September 30, 2015 at 6:59 pm

Ooooh looks divine. what a cool idea to make yogurt out of salted caramel.

Reply
Tarika Singh
October 6, 2015 at 1:34 am

Thanks 🙂 . This is our absolute favourite at home. The sole Pinkberry outlet I mentioned here, has shut down 🙁

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