Do you think of those self-serve yogurt places where you pull the handles to fill up as much as you want in your cup?
Yeah, that stuff isn’t bad, but try this recipe, and you may just like this Raspberry Lemon Frozen Yogurt more than ice cream.
This frozen yogurt reminds me of the world-famous Berthillon ice cream I ate every day in Paris.
They give you 3 golfball-sized scoops for $8 and you give them the death stare for ripping you off, but then you taste it, forgive, and go right back for 3 more scoops.
Because every teaspoon is bursting with intense, fireworks-on-the-palette flavor, and it’s mind blowing.
Frozen-concoction queen Jeni Britton, the original creator of this recipe, hits the nail on the head when she says, “I never make frozen yogurt as a low-fat replacement for ice cream.”
And well, I couldn’t agree more.
Yogurt deserves more than being labeled as diet food, because it adds such a wonderful tanginess and creaminess to this scoopable frozen dessert.
To start building that intense flavor, you start by squeezing a whole lot of lemons, and scraping off tons of that flavorful lemon zest.
Take some of that freshly squeezed lemon juice, pour in a packet of gelatin, and let it bloom (the gelatin will absorb the liquid, and this is ensures a smooth texture in your end product).
Gelatin is a standard ingredient for frozen yogurt. It stabilizes the frozen yogurt’s texture and reduces crystallization.
Add the bloomed gelatin to a boiled mixture of sugar, corn syrup, and lemon juice, then add yogurt, lemon zest, and cream.
After chilling it for 20 minutes in an ice bath, it’s ready to be spun in an ice cream machine:
Alternate scoops of the frozen yogurt with raspberry blueberry sauce, and give it a good swirl with a knife. Pop in the freezer for 2-4 hours until completely frozen. Here’s the recipe:
- 1/2 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1/4 oz package unflavored gelatin
- 2/3 cup sugar + 6 tbsp
- 1/4 cup light corn syrup
- 2 cups plain whole milk yogurt
- 1/2 cup heavy cream
- 3/4 cup raspberries or blueberries (I often do a mix)
- Pour 5 tbsp of the lemon juice into a bowl, and sprinkle in the gelatin. Allow the gelatin to sit for 5 minutes.
- In a saucepan, bring the rest of the lemon juice, 2/3 cup sugar, and corn syrup to a boil over medium heat, and cook for a minute or two until the sugar dissolves. Remove from the heat and stir in the lemon gelatin.
- Mix together the yogurt, lemon zest, and cream in a large bowl, and add the saucepan mixture. Whisk until smooth, then place this mixture in an ice bath for 20 minutes, until chilled.
- In the meantime, boil the berries with 6 tbsp sugar over medium high heat until dissolved and saucy (this should take about 5 minutes). Let cool.
- Spin the frozen yogurt in an ice cream machine for about 20 minutes, then place the frozen yogurt and cooled berry sauce in alternate scoops into a container, and swirl with a knife to your liking. Place in the freezer for an additional 2-4 hours until completely frozen. Enjoy!
Recipe adapted from Jeni's Ice Cream on Food & Wine.
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