I made Cook’s Illustrated ginger frozen yogurt and it’s fantastic. The recipe calls for you to strain a quart of whole milk yogurt, but I had Greek yogurt so I used that and some of my kefir to have the amount called for (I had 2 cups of Greek yogurt and the recipe calls for 2 3/4 cups and to make up with whey if you don’t have enough). Gelatin is added for texture and bloomed in whey, for which I used kefir as well. I doubled the salt called for (for this amount of base I’ve never used less than 1/4 tsp) and I don’t have golden syrup, so I used 2 tbsp corn syrup and was going to use 1 tbsp honey for the flavor, but thought it was sweet enough already (the invert sugar is mainly for texture, I know, but I didn’t want to add more sweetness once I tasted). I grated the ginger into the yogurt and let it sit in there while I chilled the base more, then strained it out. I used my Japanese ginger grater which really gets a lot of juice out of ginger.
I never thought of ginger as a froyo flavor, and I don’t know why, because it’s a great match for yogurt. My mom probably won’t be too enamored of this because she’s not a big yogurt eater, but who knows, maybe she will surprise me!
Ingredients here, and the procedure is available on YouTube though I just did my own thing really.