Lucques' yogurt sherbet

Time 12 minutes
Yields Serves 4 to 6
Lucques’ yogurt sherbet
(Glenn Koenig / Los Angeles Times)

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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