Sorghum Frozen Yogurt
The distinctive flavor of sorghum and the tang of yogurt meet in a one-of-a-kind dessert.
We lightened Dancing Bear Lodge Chef Jeff Carter's rich and creamy Sorghum Ice Cream by using yogurt in place of the cream and egg yolks. The yogurt's tanginess is a perfect complement to rich, sweet Tennessee Whiskey Cake.
- 4 cup Low Fat Plain Yogurt
- ½ cup Brown Sugar
- ½ cup Sorghum
- 1 tsp Vanilla Extract
- Combine all ingredients in a large bowl. Pour mixture into the canister of an ice cream maker. Freeze according to manufacturerâs instructions.