Strawberry Frozen Yogurt Recipe
At the markets during the spring and summer here in Paris, there are piles and mounds of strawberries. The sweet, fruity scent pervades the air as you get closer to the stands. I always come home with a kilo (2 pounds), which costs about 3 euros (about $3.50) and I eat as many as I can during their season. Some people swoon for the pale gariguette berries, which are slender and pointed, although I’ve tried them several times and don’t find them much better than the everyday Chandler variety that’s normally available.
While at the market this week, being such a good customer, I got a deal on a large flat of strawberries so after much jam-making, I decided to take my ice cream maker out for a spin and whip up a batch of Strawberry Frozen Yogurt.
Unlike the stuff at the mall, real frozen yogurt is made from plain, whole-milk yogurt, fresh fruits, and some sweetener. Although some people like to drain their yogurt first for a richer end-result, I prefer the lighter style of frozen yogurt. You can use Greek-style yogurt, which is three times richer than whole milk yogurt. Slicing the berries and tossing them in sugar makes the strawberries bright red in color and can make ho-hum berries quite delicious.
Strawberry Frozen Yogurt
About 1 quart (1l)
French yogurt is astoundingly good and I suggest you use a good-quality, whole milk or Greek-style yogurt for best results.
- 1 pound (450g) strawberries, rinsed and hulled
- 2/3 cup (130g) sugar
- optional: 2 teaspoons vodka or kirsch
- 1 cup (240g) plain whole milk yogurt
- 1 teaspoon fresh lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.
Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.
Because many of you had asked about recommendations for ice cream machines, I use a Cuisinart ICE 50 Ice Cream Maker. It has built-in refrigeration so I just switch it on and pour in your mixture, so can have freshly-made ice cream or sorbet just about anytime I want. It’s priced far less than other comparable units and I’ve been using mine frequently for the past few months and truly love it. It’s a bit of an investment, but mine’s been terrific.
A more economical model, which produces great ice cream as well, is the Cuisinart Ice Cream and Sorbet Maker, which requires pre-freezing.
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