I made some frozen yogurt for the first time yesterday. It turned out better than I feared, but had two problems:   It had some ice crystals, and was more sorbet-like than ice-creamy. Once served, it melted rather rapidly into a thick soup.    Both these problems boil down to texture. How do I get a consistent, thick texture for frozen yogurt that will last long enough for someone to get through a serving?   Here are the details. The recipe I improvised was this. All measurements are US:  Make the yogurt   Put three cups of full-fat, lactose-free milk into a Pyrex bowl Steam the milk for 30 minutes in an Instant Pot When milk has cooled to 110º F, remove 1/4 cup milk Add removed milk to 2 tbsp of full-fat Greek yogurt and stir thoroughly Add mixture to rest of milk Empty water used for steaming from Instant Pot and put Pyrex bowl back in Leave on yogurt setting for 8 hrs Refrigerate for 8 hrs   This resulted in a caramelized, creamy yogurt.  Make the golden syrup  I figured golden syrup, since it's an invert sugar, would prevent crystallization. I followed this recipe from the Totally Sacha YouTube channel, which involves adding boiling water, sugar, and a lemon wedge to some caramelized sugar and then letting the whole shebang simmer for ~45 minutes.   Make the frozen yogurt   Mix 1 cup golden syrup into the yogurt Mix 3 tbsp Bailey's Irish Cream into the yogurt Grind about 1/8 tsp Himalayan Pink Salt into the mixture and stir Freeze for an hour Use a stick mixer to break up crystals and blend the yogurt Freeze overnight Use stick mixer again Freeze until time to serve (about 6 hrs)   What could I do differently to improve the texture? It served reasonably well: neither too mushy nor too firm. But as mentioned, the texture was a tad icy and did not stay firm.   Perhaps I could blend it a couple more times to break up the crystals more, as the answers to this earlier question say. However, the bigger problem was the melting. It melted far more quickly than desirable. Eaten at a reasonable pace, the last quarter bowl of each serving was the texture of clam chowder.   I thought of some things that might work, but I'm not confident they will:   Add some pectin?  Reduce the amount of alcohol?  Use some sugar to replace some of the golden syrup? I don't just want to add sugar, as the yogurt would be too sweet. The answer to this question says that sugar will result in a softer set, but I'm not sure "softer set" == "won't melt as quickly". Sugar might make the crystallization and the melting issue worse.  Add an egg to make the yogurt more custard-like? Strain the yogurt to thicken it before adding the syrup, etc?   I don't have an ice cream maker or a stand mixer; much though I'd like them (especially the latter), that situation is unlikely to change any time soon. So I'm limited to the equipment at hand.    
It can be used as an egg substitute in various baking applications; search with the keyword "aquafaba" to learn more about this.  Also, it is used as a thickener in some bean-based dishes (eg common in chana masala).  Also, it can be used as stock for some types of soups.  Since you describe the juice as brown, it seems that you are cooking dark coloured beans like black or kidney beans; the same usages apply but might be limited by the unwanted color.  The same usages apply to bean juice from canned beans.  Mind that bean juices do have the same (or even stronger) flatulence-inducing effects that beans have. 