A Cool Strawberry treat. Ooh Ah.
When I think of Frozen Yogurt, it reminds me of all those times in high school where we jumped in the convertible bug and headed to the Yogurt Stop. I think my diet at the time consisted of frozen yogurt, rice with soy sauce, Diet Coke, cookies from SAGA (the cafeteria) and bagels from Bagelworks (best place ever). Ah, Carbs.
Frozen Yogurt was such a fad back then, and now it has made its resurgence more than ever with the NEW wave of frozen yogurt. This time, it is being made with REAL yogurt. Go figure.
I have been itching to make ice cream since it has been over a year since I was creating many of the flavors for Poco Carretto. Spinning gelatos was one of my favorite things to do, and oh how I miss my daily spoonfuls. Now that Seattle is having some summerlike weather, I decided to celebrate it by churning up some frozen yogurt for myself. Funny, I have the best intentions when I set out to cook or bake anything these days. It is difficult to follow through when a 10 month old is threatening to pull down your gaucho pants. This week, that same 10 month old had his first cold. So, what started out as the beginnings of a lovely strawberry frozen yogurt during his lengthy morning nap, ended up as a yogurt ice by evening when I decided to speed up the process..chilling the liquid mixture for “just a few minutes,” in the freezer, while I put him to bed. What started as "a few minutes" turned into an hour, and when I came to rescue my yogurt, it was no longer liquid, but a nice sold mass.
Ah, Crap.
I would have thawed and respun it to try to recreate the texture that I wanted and that it was supposed to be, but the yogurt was already in that metal core. This would have meant that I needed to thaw the whole core, then refreeze it..further delaying the time in which the frozen yogurt would actually reach my mouth. Yikes. So, I threw in the towel, sucked it up, got a spoon and dug in anyway. What I discovered was that even though this wasn’t the frozen yogurt I had in mind, it was a nice refreshing and icy treat, especially nice on a muggy Seattle night.
Strawberry Frozen Yogurt or Frozen Yogurt Ice (whichever you choose, or whichever chooses you..)
Adapted from The Perfect Scoop by David Lebovitz
1 pound fresh Strawberries (good ones)
2/3 cups sugar
1 cup plain whole fat yogurt. (I used the European Style yogurt from Trader Joes)
2 teaspoons lemon juice
1/4 teaspoon salt
Quarter and macerate the Strawberries with the sugar ans salt. Let sit for an hour. Puree berries and mix in with yogurt and lemon juice. Chill in fridge for an hour. heh, or throw in the freezer if you want an icy texture. To make it like a granita, give it a stir every 30 minutes to create a jagged snow cone-like texture. You can even pour it into popsicle molds. But, if you want more of an actual ice cream texture, consult your ice cream maker.
When I think of Frozen Yogurt, it reminds me of all those times in high school where we jumped in the convertible bug and headed to the Yogurt Stop. I think my diet at the time consisted of frozen yogurt, rice with soy sauce, Diet Coke, cookies from SAGA (the cafeteria) and bagels from Bagelworks (best place ever). Ah, Carbs.
Frozen Yogurt was such a fad back then, and now it has made its resurgence more than ever with the NEW wave of frozen yogurt. This time, it is being made with REAL yogurt. Go figure.
I have been itching to make ice cream since it has been over a year since I was creating many of the flavors for Poco Carretto. Spinning gelatos was one of my favorite things to do, and oh how I miss my daily spoonfuls. Now that Seattle is having some summerlike weather, I decided to celebrate it by churning up some frozen yogurt for myself. Funny, I have the best intentions when I set out to cook or bake anything these days. It is difficult to follow through when a 10 month old is threatening to pull down your gaucho pants. This week, that same 10 month old had his first cold. So, what started out as the beginnings of a lovely strawberry frozen yogurt during his lengthy morning nap, ended up as a yogurt ice by evening when I decided to speed up the process..chilling the liquid mixture for “just a few minutes,” in the freezer, while I put him to bed. What started as "a few minutes" turned into an hour, and when I came to rescue my yogurt, it was no longer liquid, but a nice sold mass.
Ah, Crap.
I would have thawed and respun it to try to recreate the texture that I wanted and that it was supposed to be, but the yogurt was already in that metal core. This would have meant that I needed to thaw the whole core, then refreeze it..further delaying the time in which the frozen yogurt would actually reach my mouth. Yikes. So, I threw in the towel, sucked it up, got a spoon and dug in anyway. What I discovered was that even though this wasn’t the frozen yogurt I had in mind, it was a nice refreshing and icy treat, especially nice on a muggy Seattle night.
Strawberry Frozen Yogurt or Frozen Yogurt Ice (whichever you choose, or whichever chooses you..)
Adapted from The Perfect Scoop by David Lebovitz
1 pound fresh Strawberries (good ones)
2/3 cups sugar
1 cup plain whole fat yogurt. (I used the European Style yogurt from Trader Joes)
2 teaspoons lemon juice
1/4 teaspoon salt
Quarter and macerate the Strawberries with the sugar ans salt. Let sit for an hour. Puree berries and mix in with yogurt and lemon juice. Chill in fridge for an hour. heh, or throw in the freezer if you want an icy texture. To make it like a granita, give it a stir every 30 minutes to create a jagged snow cone-like texture. You can even pour it into popsicle molds. But, if you want more of an actual ice cream texture, consult your ice cream maker.
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