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Author Notes: Inspired by a love of lemon and a trip to Bar Harbor (two years ago). Recipes adapted from: http://www.eatingoutloud.com/2009/04/frozen-lemon-yogurt-blueberry-swirl-recipe.html and http://icecreamfellow.blogspot.com/2008/03/basil-blueberry-anise-cinnamon-sorbet.html (blueberry basil sauce) as well as http://www.simplysugarandglutenfree.com/3-tips-for-making-perfect-frozen-greek-yogurt/ (lemon frozen yogurt). Added alcohol keeps the mixture from freezing thoroughly (though may kill some of your live cultures) and, if using citron or limoncello, adds flavour. —idreamofflannel
Makes about 4 quarts
Lemon Frozen Yogurt (with Blueberry-Basil Swirl)
- 1 teaspoon unflavoured gelatin
- 1 teaspoon arrowroot
- 1 cup 1% milk, separated
- 2 extra large eggs
- 1 cup low-fat plain greek yogurt
- 1 cup non-fat plain greek yogurt
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- remaining lemon rind cut into strips
- 1/3 cup honey
- 2 tablespoons limoncello OR
- 1 tablespoon vodka (unflavored or citron)
- Put your ice cream maker's freezer bowl in the freezer if it's not there already.
- Put gelatin and arrowroot into separate bowls and add 2 tbsp. milk to each. Let sit for at least 10 minutes while you complete step 2.
- Whisk egg and milk together in a small saucepan. Add strips of lemon zest and put on medium-low heat and whisk away. At no point should this mixture boil. If you start to see bubbles, reduce the heat!
- When the mixture is thoroughly heated/ten minutes have elapsed, pour in the gelatin mixture. Continue to whisk until mixture thickens and gelatin has dissolved (this requires patience).
- Stir/whisk in arrowroot and heat for another minute, then remove from heat. Strain into a bowl to remove lemon rind and any egg chunks, then allow to cool to room temperature.
- When milk mixture is cooled (around room temperature), you can start to assemble the yogurt. In a separate bowl (one that will hold more than four cups), combine lemon juice, lemon zest, limoncello/vodka and honey. Whisk to combine.
- Add yogurt to the lemon-honey mixture and whisk it all together.
- Since you're working with gelatin (and i've had more gelatin kitchen disasters than I can count on my fingers and toes), I strongly advise tempering the milk mixture before adding it to the yogurt. To do this, take the whisk you were working with for the yogurt and go at the milk mixture. While continuing to stir the mixture, spoon in about a tablespoon of yogurt. When that's combined, add another. Do this three or four times to reduce the temperature of the custard without shocking the gelatin into an insane gelatinous state. (I always do this with gelatin whether or not it's required) (just to be safe).
- When you're done tempering, mix the milk mixture into the yogurt mixture and refrigerate for at least 3 hours, if not all night.
- If you're making it within three hours, you can start the Blueberry-Basil Sauce now so that it's thoroughly cooled. If resting overnight, make the sauce before you take the yogurt out of the fridge.
- When the time has elapsed and your sauce is cooling, assemble your ice cream maker. Remove yogurt from freezer and freeze according to manufacturer's instructions. (I found that freezing for the longer suggested time helped whip enough air in, but go with your preference).
- When the yogurt is almost done, ready your freezer receptacle (I use generic gladware, but a glass bowl with a cover works just as well).
- Upon completion, use a big spoon to dollop yogurt into your freezer receptacle. Add 1/4 of the yogurt, then spoon on 1/3 of the sauce. Continue this until you're out. You can either leave the sauce in layers like that or grab a knife and quickly swirl the topping around before covering and throwing in the freezer to firm up.
- When you're ready to eat it, try to scoop it. If it's too hard, just let it sit out for a few minutes.
- 2 tablespoons honey
- 1/4 cup water
- 2 tablespoons roughly chopped basil
- 1 teaspoon lemon zest, separated
- pinches of salt
- 2 tablespoons finely chopped basil
- basil stems
- 1 cup blueberries
- lemon juice
- In a small sauce pan, dissolve honey in water. Add salt, 1/2 tsp lemon zest, and coarsely chopped basil and bring to a boil. Reduce heat and let simmer for five minutes. Watch the liquid level while you simmer. It is okay for about half of the liquid to evaporate, but if a good deal of the basil appears uncovered at any point, add more water 1 tbsp at a time and stir to combine.
- Remove from heat and let steep for ten minutes.
- After ten minutes, pour syrup through a mesh strainer into a measuring cup. Try to squeeze as much of the liquid out of the basil as you can (but be careful because it might still be on the hot side).
- Check the liquid level. You're looking to still have 1/4 cup. If you have a bit more, power to you! Keep it. If you have less, add lemon juice to make up the difference.
- Return syrup to small sauce pan. Add washed blueberries and basil stems and bring to a simmer (for around 10-20 minutes total). Once the blueberries begin to pop, stir in the rest of the lemon zest and the finely chopped basil.
- The sauce is done when it coats the back of a cool metal spoon and leaves a thick droplet just sitting there. Remove from heat and let cool for at least the time it takes you to make your frozen yogurt. Fish out the basil stems before you add it to the yogurt, though! And remember that the closer it is to room temperature when you layer it in, the less the yogurt will melt and the fluffier the end result will be.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil
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