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The Pool’s Frozen Yogurt at Home
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For the yogurt:
1000 g
(1 quart) whole milk
45 g
(about 1/3 cup) Greek yogurt
198 g
(about 7 oz., or half a can) sweetened condensed milk
For the frozen yogurt:
75 g
(2/3 cup) granulated sugar
¼ tsp
xantham gum
450 g
(2 ¼ cups) fresh yogurt
100 g
(1/2 cup) corn syrup
½ tsp
kosher salt
150 g
(3/4 cup) whole milk

The unfortunate truth about most frozen yogurt is that, well, it’s not actually frozen yogurt. Disappointed by the artificial-tasting froyo loaded with milk powder and water that she grew up with in San Diego, Stephanie Prida, the pastry chef at the Grill and the Pool, set out to develop a frozen yogurt for the Pool’s dessert menu that stayed soft, creamy, and tart when chilled. Her secret ingredient? Sweetened condensed milk—it gives the frozen yogurt a subtle sweet-tart flavor, and a dreamily lush texture.

Recipe adapted from Stephanie Prida’s original by Priya Krishna and Seth Byrum.


  1. In a large pot, heat the milk to 180 degrees F. Turn the heat off. Let cool to 112 degrees F-this takes about 30 minutes (use an ice bath if you're impatient).
  2. In a large bowl, combine the milk, yogurt, and sweetened condensed milk, and blend until homogeneous using an immersion blender.
  3. Loosely cover the bowl, and transfer to an unheated oven with the oven light on. Let it sit for about 12 hours-the yogurt should set but still be slightly jiggly. As soon as the yogurt is set, transfer it to the refrigerator and let it sit overnight.
  4. In a large colander lined with cheesecloth or overlapping coffee filters, plus a deep plate or bowl underneath for catching the whey, add the yogurt. Let the yogurt strain for at least 12 hours.
Frozen Yogurt
  1. Add the sugar to a small bowl, and whisk in the xantham gum.
  2. Combine the milk, sugar/xantham gum, corn syrup, and salt in a medium pot. Heat the mixture over medium until it reaches 113 degrees F, then whisk it until it reaches 185 degrees F. Turn the heat off.
  3. Using an immersion blender, blend the yogurt into the milk mixture.
  4. Put in a sealed container and refrigerate overnight.
  5. Spin the yogurt/milk mixture in an ice cream maker for 20 minutes, and then let it freeze for at least 3 hours before eating.

Priya Krishna

Priya Krishna is a food writer and the author of the college-centric cookbook Ultimate Dining Hall Hacks and Indianish.