This Raspberry Lemon Frozen Yogurt is incredibly creamy with lots of bright, fruity flavor throughout.
Ingredients
1/2cupfreshly squeezed lemon juice
1tbsplemon zest
1/4ozpackage unflavored gelatin
2/3cup+ 6 tbsp sugar
1/4cuplight corn syrup
2cupsplain whole milk yogurt
1/2cupheavy cream
3/4cupraspberries or blueberriesI often do a mix
Instructions
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.
Churn 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!
Notes
Recipe adapted from Jeni’s Ice Cream on Food & Wine.