Monday, October 27, 2008

Lemon Blueberry Frozen Yogurt!

A few months ago we heard that Food and Wine magazine did a profile of Columbus local ice cream maker, Jeni. The recipes that Jeni submitted sounded great, but we did not have any way of making ice cream. Now that we have an ice cream attachment (thanks Jay and Sonja) for our stand mixer (thanks Joyce and Don), however, we decided to try making lemon blueberry frozen yogurt. This yogurt was absolutely delicious! A great combination of rich (from the dairy) tart (from the lemon) and sweet (from the fresh blueberry syrup). We put it in our deep freeze, and might have gotten in too frozen, but it becomes much more scoopable after a minute of two on the counter.

The "batter" in an ice bath

Churning away...

Finished product!

Lemon Blueberry Frozen Yogurt
Recipe from Jeni

1/2 cup fresh lemon juice, plus 1 tablespoon grated lemon zest
1/4-ounce package unflavored powdered gelatin
2/3 cup plus 6 tablespoons sugar
1/4 cup light corn syrup
2 cups plain whole-milk yogurt
1/2 cup heavy cream
3/4 cup blueberries
2 teaspoons water

  • Fill a large bowl with ice water. Pour 2 tablespoons of the lemon juice into a small bowl. Sprinkle the gelatin over the lemon juice and let stand for 5 minutes.
  • Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of lemon juice with 2/3 cup of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the lemon gelatin.
  • In a medium bowl, mix the yogurt with the zest. Stir in the lemon juice mixture, then whisk in the cream. Set the yogurt base in the ice water bath and let stand, stirring occasionally, until cold, 20 minutes.
  • Meanwhile, in a saucepan, mix the blueberries with the remaining 6 tablespoons of sugar and the water. Simmer over moderate heat, until saucy, 4 minutes. Let cool.
  • Pour the lemon yogurt into an ice cream maker and freeze according to the manufacturer’s instructions.
  • Scoop alternating spoonfuls of the yogurt and blueberry sauce into a plastic container. Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.


Sam said...

Ooo! That looks tasty!

maylily18 said...

soooo...i may be stopping by texas just so you can cook for me. i mean, i really want you to be able to use all your new stuff and everything, so are the one benefiting. :)

Ken said...

I should actually give Amanda all the credit on this one (and the mango sorbet we had as well).