+
3 (20)

Desserts

Lucques' yogurt sherbet

Lucques' yogurt sherbet
Glenn Koenig / Los Angeles Times

Dear SOS: I had dinner at Lucques a few weekends ago for my birthday. The blueberry beignets with orange zabaglione and yogurt sherbet were amazing. I would love the recipe for the yogurt sherbet. Chris Clancy Yorba Linda Dear Chris: ... Read more

Total time: 12 minutes, plus chilling and freezing times | Serves 4 to 6
  • 2 cups milk, divided
  • 1 cup sugar
  • 1 1/4 pounds yogurt, preferably Strauss
  • 3/4 teaspoon vanilla extract

Step 1In a medium saucepan, combine 1 cup milk with the sugar and bring to a boil. Remove from heat and stir in the remaining 1 cup milk. Place the yogurt and vanilla in a medium bowl and slowly whisk in the milk mixture until evenly combined and smooth to make the base. Cover and refrigerate the sherbet base until fully chilled, then freeze in an ice cream maker.


HAVE YOU TRIED


Passover profiteroles with strawberries
Passover profiteroles with strawberries

Rice Bar's Tinola
Rice Bar's Tinola

Asparagus with hazelnuts and seasoned currants
Asparagus with hazelnuts and seasoned currants

Grilled steaks with blue cheese and cranberry confit
Grilled steaks with blue cheese and cranberry confit

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Candied quince
Tahini cookies
Chocolate chestnut cake
Fresh peach cobbler