Sunday, April 24, 2011

Strawberry Frozen Yogurt

My sister recently got an ice cream maker attachment for her KitchenAid and has been on a homemade ice cream kick ever since. When I first came to visit her, she had made an amazing zabaglione ice cream that was very addictive. This weekend we decided to tackle frozen yogurt (it's healthy, right?) since we had tons of strawberries in the house. Not only is making frozen yogurt pretty easy, but it actually tastes like the fruit it is made of.

Store bought strawberry frozen yogurt from often tastes like artificial flavoring, but this tasted like real (macerated) strawberries. This recipe is a perfect refreshing summer treat. It's texture is similar to sorbet and is not as soft as a frozen yogurt, unless you eat it straight away without completely freezing it. Once you give this a try, you'll realize that you've been missing out on the homemade frozen sweets phenomenon.

This recipe is from David Lebovitz's Perfect Scoop, which is filled with tons of inspiring desserts. He has recipes for everything from avocado ice cream to cantaloupe sorbet to butterscotch pecan ice cream. Looking through that book, I wanted to try everything at once. If it's in your budget to get an ice cream maker this summer, I highly recommend it. Not only will your ice cream be delicious, but you'll know exactly what's going into it.

Recipe from David Lebovitz's Perfect Scoop: Ice Cream, Sorbets, Granitas, and Sweet Accompaniments

1 pound fresh strawberries, rinsed and hulled
2/3 cup sugar
2 teaspoons vodka or kirsch (optional)
1 cup plain whole milk yogurt
1 teaspoon freshly squeezed lemon juice

Cut the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch, if using, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour. Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth. Press the mixture through a mesh strainer to remove any seeds for a smoother frozen yogurt.

Refrigerate for 1 hour then freeze in your ice cream maker according to the manufacturer's instructions. In our case, we churned the mixture in the ice cream maker for 30 minutes and then left it in the freezer for 3 hours.

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