Chevre Frozen Yogurt

• 2 gelatin sheets
• 55 g milk (1/4 cup)
• 60 g fresh chevre (1/4 cup)
• 55 g buttermilk (1/4 cup)
• 50 g yogurt (2 tablespoons)
• 100 g glucose (1/4 cup)
• 50 g sugar (1/4 cup)
• 2 g kosher salt (1/2 teaspoon)
• 0.5 g citric acid (see page 16) (1/8 teaspoon)

1. Bloom the gelatin (see page 29).
2. Warm a little bit of the milk and whisk in the gelatin to dissolve.
3. Transfer to a blender and add the remaining milk, the chevre, buttermilk, yogurt, glucose, sugar, salt, and citric acid.
4. Puree until smooth.
5. Pour the base through a fine-mesh strainer into your ice cream machine and freeze according to the manufacturers instructions.
6. The frozen yogurt is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
7. Powdered gelatin can be substituted for the sheet gelatin: use 1 teaspoon.
8. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

gelatin sheets, milk, fresh chevre, buttermilk, yogurt, glucose, sugar, kosher salt, citric

Taken from www.epicurious.com/recipes/food/views/chevre-frozen-yogurt-382432 (may not work)