Strawberry Frozen Yogurt

Really ripe, sweet fruit will make a tremendous difference in this recipe. The liquid in the strawberries makes this frozen yogurt icy fairly quickly, so rather than storing it, you are better off eating it the day it is made.

1. Place yogurt in fine-mesh strainer set over liquid measuring cup and refrigerate; let drain until yogurt releases 1⁄2 cup liquid, 1 to 2 hours.
2. Meanwhile, combine berries, 1⁄4 cup sugar, and vanilla in bowl. Crush fruit lightly with potato masher. Let stand, stirring occasionally, until berries have released their juice and sugar has dissolved, 40 to 45 minutes.
3. Sprinkle gelatin over 1⁄4 cup milk in small bowl and let sit until gelatin softens, about 5 minutes.
4. Meanwhile, combine remaining 3⁄4 cup milk and remaining 1⁄2 cup sugar in small saucepan and heat over medium-high heat, stirring occasionally, until mixture is steaming and sugar is dissolved. Remove pan from heat.
5. Add softened gelatin to hot milk mixture, stirring until completely dissolved. Let mixture cool to room temperature over bowl of ice water, then combine with drained yogurt and berries. Cover and refrigerate until mixture registers 40 degrees, at least 3 hours or up to 24 hours.
6. Transfer yogurt to ice-cream machine and churn until frozen. Transfer frozen yogurt to airtight container, press firmly to remove any air pockets, and freeze until firm, at least 2 hours.

RASPBERRY FROZEN YOGURT
Substitute 20 ounces fresh or thawed frozen raspberries for the strawberries; after macerating for 40 to 45 minutes in step 2, strain berries through fine-mesh strainer to remove seeds. Proceed as directed.