I’m having an affair – with my ice cream maker, that is. It’s been going on for quite some time. I’ve tried cheating to see if I could get a better result with another brand, and I haven’t found anything as wonderful as my KitchenAid and it’s Ice Cream Maker Attachment. I actually have two – two KitchenAid mixers and two ice cream maker attachments. If I ever make any money blogging, I just might buy a third.
Joe doesn’t seem to mind this love affair. In fact, he encourages it.
No, I take that back. He insists on it.
We have a nightly ritual at our house. It’s called “Sitting Out the Ice Cream.” After dinner, the ice cream comes out of the freezer and on to the counter for 20 minutes or so until it reaches just the right softness. Joe usually eats vanilla bean. Depending on what I’ve stirred up lately, I might have some type of chocolate, blueberry cheesecake, mint, coffee – or my new favorite – lemon meringue frozen yogurt.
Greek yogurt has become a big favorite of mine because of it’s versatility, thickness, and great flavor. I just had to stir freeze it. The flavor inspiration for this particular dish comes from my 95 year-old Grandma Ruth’s Lemon Meringue Pie.
The result is a seriously creamy, totally satisfying, refreshing lemony frozen dessert. I like my ice cream full of flavor and not overly sweet. This recipe is both sweet and tart. I scooped the frozen yogurt into little white nut & candy cups – it’s so much fun to eat that way.
So, what exactly makes this so delicious?
- Use Greek Yogurt. Why? It’s thick and creamy with very little liquid. Regular yogurt has much more liquid. If you don’t have any Greek Yogurt, strain regular yogurt by putting a strong paper towel or cheesecloth in a strainer. Let the yogurt sit in the refrigerator overnight and strain. The whey will drain out and you’ll be left with very thick yogurt. For this recipe I used FAGE Plain Greek Yogurt. I’ve also used their 2% yogurt for this recipe. I like the added creaminess that the extra fat in the whole milk yogurt adds.
- Work with the yogurt’s natural flavors. Instead of trying to take the tang out of yogurt, choose ingredients that will work with it’s natural flavors. Making frozen yogurt long on flavor with just enough sweetness to compliment the entire dessert yields a fabulous result.
- Gelatin and arrowroot improve the consistency of homemade frozen yogurts and ice creams. Gelatin helps improve the mixture’s whipability, as I like to call it. This is my way of saying that it helps improve the volume of the mixture as it stir-freezes. Arrowroot helps absorb some of the liquid, reducing large, icy crystals and also helps the final product scoop better.
This is my submission for August’s Go Ahead Honey, It’s Gluten Free, themed “Chill Out!” and hosted by Kim at The Food Allergy Coach. Stop by her blog for more great gluten-free recipes. You should also visit the originator of this fun-filled event, Naomi Devlin’s who authors Straight Into Bed Cakefree and Dried.
What kitchen appliance are you having an affair with?
- 1 teaspoon unflavored gelatin
- 1 tablespoon arrowroot
- 1 cup 1% milk
- 2 extra-large eggs, separated
- 2 cups plain Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- generous 1/3 cup agave nectar
- Put gelatin and arrowroot in separate bowls. Add about 2 tablespoons of milk to each and stir well. Set aside.
- Whisk together remaining milk and egg yolks in a small sauce pan and heat over medium low. Stir in gelatin mixture, and heating and stirring until mixture has thickened and gelatin has dissolved. Stir in arrowroot, heat for a minute more, and then remove from heat. Take care not to boil this mixture. Transfer to a bowl and let cool.
- In a separate bowl, whisk together greek yogurt, lemon juice, lemon zest, and agave. Once egg yolk mixture has cooled, whisk it into yogurt mixture until thoroughly combined. Cover and refrigerate for at least 3 hours or overnight.
- Just before stir-freezing, whip egg whites to soft peaks. Stir yogurt mixture well. Stir 1/4 of the egg whites into the frozen yogurt base. Fold the remaining whites in. Stir freeze according to manufacturer’s directions.