Before we begin making the Frozen Yogurt, a few tips to get the end result as much ice crystal free as possible. Thick yogurt and hung yogurt are mandatory. The water in the yogurt will result into crystallisation and you’ll be left with icy fro-yo. Sugar also plays important role in preventing formation of ice-crystals in frozen desserts. Substituting it with other sweeteners like honey or agave will taste good but the texture will be different.

If you make yogurt at home ( as I do) and don’t use full cream milk try draining as much water possible for thick yogurt. Preferably for an hour of so. You may use Amul’s Masti Dahi or similar kind for more uniform result.

Instead of stirring the sugar all the way, I normally allow the sugar to sit in the yogurt for an hour or two. It will dissolve well by the this time.

Since we are making the Frozen yogurt without ice-cream maker try to freeze and blend the mixture a couple of times. This process helps in the dessert setting to a smoother and creamier consistency.

To begin making the Frozen Yogurt start with bringing the hung yogurt, thick yogurt, cream, sugar in a bowl. Using a ballon whisk or a hand-held mixer blend the ingredients well to have a smooth, homogenised mixture. Add the vanilla extract and lime or lemon zest. Mix well once again.

Transfer the contents to a long and freezer safe container or mould. I find my break baking tin ideal for freezing such desserts. Let the mixture set for 3-4 hours. After the stipulated time bring it out and give it a blend in a mixer-grinder to break all the ice-crystals. Once done transfer the contents to the tin and return it to the freezer. After another 4-5 hours repeat the blending step once again.

After 8-10 hours of freezing the Vanilla-Lime Frozen Yogurt will be ready to be served.

Serve in individual portions with topping of your choice.

I liked serving it with the Date Syrup and sprinkle of roasted cashew nuts.