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
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.
You can also find more great food at What Can I Eat That’s Gluten Free? and Real Food Wednesday.
What kitchen appliance are you having an affair with?
Ingredients
- 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
Instructions
- 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.
Sandy Gillett
posted on August 26, 2009 at 8:51 am
What a beautiful picture! This looks awesome and the recipe sounds fabulous. I have a Cuisinart counter top ice cream freezer. I have been delighted with how well it works and how simple too. Your recipes work! Thank you so much.
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Amy Reply:
August 26th, 2009 at 9:02 am
Honestly, I tried the Cuisinart and I didn’t like it as well. So many people love theirs, though. I haven’t bought the big, traditional wooden ice cream maker that you pack with salt. I think I’m going to do that next summer when I need to make big batches.
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Linda
posted on August 26, 2009 at 9:54 am
You have my mouth watering. We love lemon desserts. I didn’t know there was a Kitchenaid ice cream attachment. I’ll have to check into it. Thanks for sharing!
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CHEESESLAVE
posted on August 26, 2009 at 1:40 pm
I’m a big fan of the FAGE full-fat yogurt, too. It’s so creamy and delicious (of course, b/c they add cream to it).
I’m glad to know that you like the KitchenAid ice cream attachment. I’m in the process of collecting all the attachments and I was curious how people liked this one.
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Amy Reply:
August 27th, 2009 at 6:08 am
You will love the KitchenAid Ice Cream attachment.
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Diane- The WHOLE Gang
posted on August 26, 2009 at 2:33 pm
Oh how I miss greek yogurt. It’s the best. I miss that, feta and parmesan cheese. That’s it. So now I really have to get my ice cream maker out and get going on that blueberry ice cream from coconut milk. Thanks.
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Gina (Gluten-free Gourmand)
posted on August 26, 2009 at 11:28 pm
I’ve actually been looking for a whole-milk yogurt recipe. Greek is the best! Thanks!
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gfe--gluten free easily
posted on August 28, 2009 at 10:45 am
Wow, gorgeous! I’m so glad you entered this in the GAHIGF Chill Out. I wonder how many ice cream/frozen yogurt entries we’ll end up with! LOL Not complaining though!
Now, add me to the group who didn’t know there was a Kitchen Aid ice cream attachment. I’m feeling rather silly for getting the Cuisinart when I could have gotten the KA attachment. I guess I’ll google how that works. Might have to use another one of those Bed, Bath, and Beyond 20% off coupons.
May I ask why you like the KA attachment better, Amy? Better consistency, easier to use or clean up?
I can see why your husband encourages this affair! LOL
Shirley
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Brian
posted on August 28, 2009 at 11:10 am
You may have just pushed me over the edge to buy that ice cream attachment for my mixer. Great picture and the Greek yogurt sounds like a really good addition to your frozen treat.
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Amy Reply:
August 28th, 2009 at 11:29 am
I used a 20% off at Bed, Bath, & Beyond and got a great deal. You’ll love it.
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Jenn AKA The Leftover Queen
posted on August 28, 2009 at 4:50 pm
This sounds DELICIOUS! I have made frozen desserts using Greek yogurt, and kefir! I love the tang! This sounds amazing!
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Amy Reply:
August 28th, 2009 at 10:09 pm
I have never used kefir. I’ve read about it and seen it in the stores – it’s going on that cook’s ‘must try’ list. I think we all have one.
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Jenn AKA The Leftover Queen
posted on August 29, 2009 at 11:19 am
You have to try it – it is SOOOOO good!
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Danna
posted on February 11, 2010 at 7:15 pm
Fabulous! I followed your recipe today and it’s amazing. I haven’t tasted this since I was a child and my mom would take me to the local health food store for a frozen yogurt treat. Thank you!
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Cara
posted on June 23, 2010 at 11:01 am
Hi Amy, I know I’m chiming in late on this one, but I was just curious if you have tried this with stevia or another zero-calorie all-natural sweetener? I just got an ice cream maker and have begun experimenting to make a low-cal/low-carb frozen yogurt. So far I’ve had no luck with post-churn freezing; it just becomes rock-hard (I’m using fat free Greek yogurt which I know is working against me, but I’ve tried adding some vodka, xantham gum, arrowroot… just haven’t found the right combo yet, apparently!)
I haven’t tried anything with eggs yet though so I thought I’d give this a shot. I was just wondering if you think the agave does anything to assist with “freezability” or if stevia might be ok. Thanks!
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Amy Reply:
June 23rd, 2010 at 2:37 pm
@Cara, I started out just like you did – trying to do the low-carb made at home desserts with no luck at all. I can’t begin to tell you how many batches I threw out.
Yes, agave makes it nice and scoopable. It’s fabulous. I can’t drink so I’ve never tried booze but it should inhibit freezing. I know that when ice cream is manufactured, they have lots more control over how much air is incorporated and they have all those great stabilizers we don’t have.
A few tricks if you want to do low-cal – put it in the fridge for 45 minutes or an hour before you want to eat it. That will soften it up. Then, pop it into your food processor and whirl it until smooth. Or, just pop it into the microwave. It’s a lot of work and, honestly, it doesn’t usually give me that ‘ice cream’ feeling so I don’t bother.
But the best solution I’ve found so far (haven’t even put it on the blog yet…I should…) is to cut the agave in half and use 1/4 to 1/2 teaspoon liquid stevia. It works like a charm.
Hugs to you.
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Erin Elberson Lyon-GF Fitness Reply:
March 30th, 2011 at 3:18 pm
@Amy,
You’re a genius! I’m so glad I stumbled across this. I have a bunch of lemons from my CSA box (yes, Florida) and now can make it with half stevia! Whohoo!
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dwight
posted on February 6, 2011 at 6:35 pm
I was thrilled to read this recipe, but was bummed to find out kit uses agave nectar. Supposedly agave nectar masquerades as a health food. Sure, it has a low glycemic index like HFCS but it might actually be worse.
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Melanie
posted on June 27, 2011 at 6:32 pm
DH hates lemon meringue… any other flavors in your bag of tricks?
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Amy Reply:
June 27th, 2011 at 6:51 pm
@Melanie, You can add any flavor you want instead of the lemon – or go to my dessert tab and choose “Frozen” from the drop-down menu. I have many, many ice cream recipes.
Have fun!
Amy
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cindy ostrom
posted on July 11, 2011 at 12:36 pm
This sounds great but I am allergic to eggs. Do you think an egg replacer like EnerG would work? Thanks so much
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Amy Reply:
July 11th, 2011 at 1:04 pm
@cindy ostrom, I don’t think so…you can always try it. I’ve never made ice cream with an egg replacer.
Hugs,
Amy
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Tess
posted on June 11, 2013 at 11:29 am
This looks delightful, I don’t have an icecream maker, but do hav a champion juicer, I might try something similar when I have a chance
. Although my 2 year old and 8 month old love my corn, pineapple, coconut milk icecream at the moment!!!
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