I won't deny that being gifted cool gadgets was an added bonus of getting married and I'd wanted an ice cream maker for ages. It's a favorite summer treat but store bought just hasn't been cutting it. Let's face it, Breyers isn't what it used to be. So for this Tasty Tuesday we are focusing on frozen desserts.
all images via cannelle-vinelle
I have discovered using an ice cream maker is a bit of an experiment when it comes to finding the perfect flavor intensity and texture but I'm going to keep at it. I think I'll try this recipe by David Lebovitz, being that he is the ice cream afficienado!
Strawberry Frozen Yogurt
About 1 quart (1l)
French yogurt is astoundingly good and I suggest you use a good-quality, whole milk or Greek-style yogurt for best results.
1 pound (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
optional: 2 teaspoons vodka or kirsch
1 cup (240g) plain whole milk yogurt
1 teaspoon fresh lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.
Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.
