Life seems to be moving at a pretty frenetic pace lately. As the end of the school year approached, there was always too much to do, five minutes ago. Now that summer break has arrived, we have slowed down a bit…for now. With a move approaching in the fall, we will soon be entrenched in a frenzy of cleaning, packing, fixing, etc. I am making a conscious effort not to let this be the summer that got away – the one that nobody enjoyed. As much as possible, I hope to fill our calendar with things like picnics at the lake and fishing with cousins. And when things do get crazy, I can always look at this sweet picture and remember a time when I was relaxed, watching two little girls chat as their princess poles held bobbers aloft in the water.
I made lemon frozen yogurt last week. It is so delicious. I’m having to exhibit some serious self control not to pull out the carton and finish the whole thing off at once. Since I love it so much, I’m sharing the recipe. 🙂
Lemon Frozen Yogurt (from Jeni’s Splendid Ice Creams at Home)
Frozen Yogurt Base Ingredients: 1 quart plain low-fat yogurt, 1 1/2 cups whole milk, 2 tbsp. cornstarch, 2 ounces (4 tbsp.) cream cheese, softened, 1/2 cup heavy cream, 2/3 cup sugar, 1/4 cup light corn syrup, zest from 1 lemon
Lemon Syrup Ingredients: 2 to 3 lemons, 3 tbsp. sugar
For the lemon syrup:
Using a vegetable peeler, remove the zest in large strips from 1 lemon; reserve for the frozen yogurt (leave the lemon zest in large strips so it’s easier to strain out later). Juice enough of the lemons to make 1/2 cup.
Combine the lemon juice and sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and let cool.
For the frozen yogurt base:
Mix about 2 tbsp. of the milk with the cornstarch in a small bowl to make a smooth slurry.
Whisk the cream cheese in a medium bowl until smooth.
Fill a large bowl with ice and water.
Combine the remaining milk, the cream, sugar, corn syrup, and lemon zest in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 1-1/4 cups yogurt and the lemon syrup and whisk until smooth.
***NOTE*** You’re probably thinking, “What reserved yogurt?” right about now. The cookbook recommends draining the yogurt for several hours and using the drained yogurt. It probably makes the whole thing even better, but I didn’t realize I was supposed to have done it until I had already gotten going. I used 1-1/4 cups yogurt straight out of the carton, and it turned out great.
Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Remove the zest from the frozen yogurt base. Pour into the frozen canister and spin until thick and creamy.
Pack the frozen yogurt into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
I also skipped the parchment paper. Oops!
I’m usually eating this for a late evening snack, so please excuse the terrible picture. It really is yummy – the perfect combination of tangy and sweet.
Every other evening (at least), my children end up watching cartoons this way. They pile every pillow, blanket, and stuffed animal they can find on the couch and settle in. This is – right now – their favorite thing to do together. They call it the comfy couch. I call it a gigantic mess. It’s all about perspective.
Forgive me if I post more than one Project 52 in the next week. I’m trying to catch up a little bit. This one is actually the theme from a couple weeks ago.