Thursday, May 31, 2007

We've got a hot one tonight!

Inspired by the weather, I decided to have a go at homemade frozen yogurt. So first I looked at the Cook's Illustrated recipe for strawberry yogurt, and also at David Lebovitz's vanilla yogurt recipe from The Perfect Scoop. Since all the food bloggers (including me) worship the ground he walks on, I decided to trust David Lebovitz more than Cook's Illustrated and adapted the recipe to make strawberry-banana. And David did not dissapoint. He never does.

This beautiful and thick frozen yogurt was sweet, tangy, and so rich even I could only handle a small bowl. That's saying something.

The banana really added to the creaminess, and balanced the tartness of the strawberries and yogurt. I only added one banana, and it was barely detectable. Next time I will add 2.

It is a really simple recipe, but you do have to think ahead because draining the yogurt takes 6 hours. Plus, if your ice cream maker is like mine then you need to freeze the canister for 24 hours. Then, once the yogurt is made, I like the texture best after it has solidified in the canister in the freezer for about 3 hours.

It sounds so complicated, but its really not so here is the recipe:

3 C drained plain yogurt (start out with 5 or 6 C of yogurt, it
drains down to 3. drain for about 6 hours in a mesh strainer, maybe lined with
cheesecloth. After draining, it will look thick, as in picture.)
C sugar
10 large Strawberries, cold & sliced
2 ripe bananas,
(I used 1, but I wish I had used 2)

Mix drained
yogurt with 1/2 cup of sugar and let sit for 1 hour.

Mix 1/4 C sugar
with sliced strawberries and mash a little with a potato masher. Let stand for a
few minutes and then stick the berries in the freezer for about 15 minutes or
until the juice is starting to freeze so they are nice and cold.

banana with a fork and place in the freezer until you use them, to make sure
they are cold.

Stir yogurt again and make sure sugar is dissolved, then
add it to your ice cream machine (If your machine is like mine, then you'll need
to add it after its already churning).

I added the fruit after the
yogurt churned for a few minutes, but the yogurt is so thick I think it would be
fine to add it from the beginning. Now freeze according to the ice cream machine

Serve it as soon as its done churning if you like it extra
soft, or freeze it for a few hours to let it firm a bit. Enjoy!

Posted by Picasa


Cheryl said...

This is the 2nd time in one day that I have heard about David's ice cream book. Must be a good one, and probably something I should get as my homemade ice cream comes out terrible. Well done.

Patricia Scarpin said...

Holly, your pictures are wonderful - I'm sure the little one loved her ice cream! :)

Todd said...

Holly, I wasn't sure if you still kept up with this blog or not, but I checked just in case and I am so glad!!! This blog really makes me laugh. I'm glad the glutton is still in operation!!! :)