My frozen dessert consumption increases as the temperature goes up. That doesn’t mean in the dead of winter I shy away from ice cream. My trusty ice cream maker attachment for my stand mixer gets routine use throughout the year, but there is no better excuse for a cone than the spring and summer seasons. Nothing is more simple and satisfying after dinner than a few scoops of homemade dessert straight from a container tucked into the freezer.
I absolutely love making ice cream, but sometimes all that whole milk and heavy cream can leave me feeling guilty. For a lighter dessert, I whipped up a batch of strawberry frozen yogurt. The flavor of the berries was surprisingly intense. Instead of basic plain yogurt, I used Greek yogurt, which gave it a nice tang that balanced with the sweetness of the strawberries. The recipe was such a snap that I plan on giving it another go with different kinds of fruit.
Strawberry Frozen Yogurt
Adapted from The Perfect Scoop by David Lebovitz
Makes about 1 quart
1 pound fresh strawberries, rinsed, hulled and roughly chopped
2/3 cup granulated sugar
1 cup 2% plain Greek yogurt
1 teaspoon fresh lemon juice
In a large bowl combine the strawberries and sugar. Cover the mixture and allow it to sit for 1 hour stirring occasionally.
Add the lemon juice and puree the strawberries using an immersion blender or transfer to a blender or food processor. Whisk the yogurt into the strawberry puree until fully combined. Place in the refrigerator for 1 hour, and then churn the yogurt in an ice cream maker following the manufacturer’s instructions.
Take the frozen yogurt out of the freezer about 10-15 minutes before scooping.