Food & Wine (June 2008)
Our first two shares from our CSA this summer contained beautiful strawberries, giving us the perfect reason to try this Strawberry Frozen Yogurt.
We purchased an ice cream maker last year and since then have made a half dozen or so ice creams and a few sorbets, but no frozen yogurt so far. When the berries arrived, we rushed to pull out our ice cream maker.
This recipe produces a lovely, classically flavored frozen yogurt -- sweet but with the tangy bite of real yogurt. After firming up in the freezer, the texture was perfect. If you like chunks of fruit in your frozen yogurt, we would suggest reserving some strawberries to add before pouring the mixture into the maker.
We're eager to experiment more with our ice cream maker, especially with savory flavors.
Incidentally, we did make one very very disgusting green tomato sorbet last year. Believe us, it's best if we don't discuss it.
Have any favorite ice cream, frozen yogurt or sorbet recipes to suggest? We're all ears!
Strawberry Frozen Yogurt
Food & Wine (June 2008)
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(This photo: Food & Wine)
ACTIVE TIME: 20 MIN
TOTAL TIME: 1 HR 20 MIN PLUS 4 HR FREEZING
MAKES 5 CUPS
Ingredients
* 2 tablespoons fresh lemon juice plus 1 teaspoon finely grated lemon zest
* One 1/4-ounce package unflavored powdered gelatin
* 12 ounces strawberries, hulled
* 3/4 cup sugar
* 1/4 cup light corn syrup
* 2 cups plain whole-milk yogurt
* 1/2 cup heavy cream
Directions
1. Fill a large bowl with ice water. Pour the lemon juice into a small bowl. Sprinkle the gelatin on top; let stand for 5 minutes.
2. Meanwhile, in a blender, puree the strawberries until smooth; you should have about 1 cup of strawberry puree.
3. In a small saucepan, combine the strawberry puree with the sugar and corn syrup and bring to a boil. Cook over moderately high heat until the sugar dissolves completely, about 1 minute. Remove the strawberry mixture from the heat and stir in the lemon gelatin until it melts.
4. In a medium bowl, mix the yogurt with the lemon zest and the hot strawberry puree. Stir in the heavy cream. Set the bowl in the ice water bath and let stand, stirring occasionally, until the strawberry yogurt is cold, about 20 minutes.
5. Pour the strawberry yogurt into an ice cream maker and freeze according to the manufacturer’s instructions.
6. Pack the frozen yogurt into a plastic container. Press a sheet of plastic wrap directly onto the surface of the frozen yogurt and close with an airtight lid. Freeze until firm, about 4 hours.
