April 29, 2012

Lemon Frozen Yogurt

April showers bring May flowers. I am sure glad April is almost over because I am tired of the rainy grey spring days in Ohio! Despite gloomy weather outside, this lemon frozen yogurt will surely brighten your day with with a fresh lemon taste that hints at the sunny days of summer. This recipe requires straining the liquid out of regular yogurt for 6 hours or overnight, so plan your timing before starting to make the frozen yogurt.

1 quart plain low-fat yogurt
1 1/2 cups whole milk
2 tbsp. cornstarch
4 tbsp. cream cheese, softened
1/2 cup heavy cream
2/3 cup sugar + 3 tbsp.
1/4 cup light corn syrup
zest from 1 lemon
1/2 cup fresh squeezed lemon juice

Day 1: Place a fine mesh strainer over a medium kitchen bowl and line completely with 2 layers of coffee filters. Pour the yogurt into the strainer, cover with plastic wrap, and refrigerate for 6 hours or overnight. 

Day 2: In a medium sauce pan, combine zest from one lemon, fresh squeezed lemon juice, and 3 tbsp. sugar. Bring ingredients to a boil over medium-high heat, stirring constantly, then remove from heat and let cool.

Mix 2 tbsp. milk and cornstarch in small bowl. Set aside.

Combine the remaining milk, heavy cream, 2/3 cup sugar, corn syrup, and lemon zest in saucepan. Bring to a boil over medium-high heat, stirring constantly, allow to boil for four minutes.

Remove from heat and stir in cornstarch mixture.

Return to heat and stir with heat proof spatula for 1 minute.

In a large bowl, whisk cream cheese. 

Gradually pour the hot mixture into cream cheese.

Measure 1 1/4 cup of the strained yogurt and add to cream cheese mixture.

Add lemon juice/sugar mixture to cream cheese and yogurt.

Chill the completed mixture over an ice bath or in the refrigerator for about 30 minutes or until cold.

Pour into ice cream maker and freeze according to instructions.

Allow to freeze for at least 4 hours before serving.


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