Name: Lucques' yogurt sherbet Recipe
Total time: 12 min
Yield: Serves 4 to 6
Ingredients: 2 cups milk, divided; 1 cup sugar; 1 1/4 pounds yogurt, preferably Strauss; 3/4 teaspoon vanilla extract

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By Noelle Carter

Feb. 27, 2014

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: With only four ingredients, dessert doesn’t get much simpler than this richly flavored sherbet. Pastry chef Christina Olufson was happy to share the recipe.

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2 cups milk, divided

1 cup sugar

1 ¼ pounds yogurt, preferably Strauss

¾ teaspoon vanilla extract

In 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.