Smooth and creamy strawberry frozen yogurt that’s perfect on a summer day. Or winter…I love ice cream in winter.
First things first:
We’re going to BlogHer Food in SF this September! It will be the first blogging event we’ll go to, so we’re very excited. See you there? :)
Last weekend, the sun shone and it was beginning to get too hot for comfort in the house that there’s really no other thing I’d rather make with Fage yogurt** than strawberry fro-yo. I may be the most boring and redundant frozen yogurt maker, because I’ve posted about the same (yawn) flavor twice last year and coincidentally, around the same time, too! Can you blame me? I really truly believe that with a 2-cup tub of Fage, strawberries, some sort of sweetener and an ice cream maker, it’s HARD to get it wrong.
After I made this, just to spite me, you know what the weather gods gave us? Gray skies, rain (downpour!), aaand sunshine with hail. Snow would have completed the whole package, but that’s enough, thanks. I know you–yes, you Weather Guy up there!–made your point that Vancouverites can’t rejoice over good weather that much, but we still love it!
For the ‘recipe’, I just relied on my own ratio of:
one container of Fage : (maximum of) one Fage container of other liquids
[Speaking of ratios, I’ll be talking about Michael Ruhlman’s book called Ratio: The Simple Codes Behind the Craft of Everyday Cooking this weekend. In a gist: I highly recommend it so go grab a copy!]
First, I made a simple syrup by heating 1/3 cup sugar and 1/3 cup water, then added about 1 1/3 cup of strawberry puree***, 2 tablespoons honey, and a teaspoon of lemon juice and cooked it until it looked like this:
I cooled it in the fridge for 30 minutes before blending all the cold ingredients with a hand mixer in a big bowl: yogurt, sweetened strawberry puree, and 2 tablespoons of half and half light cream. Put it in your ice cream maker and churn it for 30-35 minutes, or until thick enough. Pour in a freezer-safe container.
One advantage of having a mother who shops for all sorts of things are finds like the thick metal fresh ice cream container that is so darn cute.
Freezing and letting the frozen yogurt ‘rest’ overnight is best for flavor and texture.
I couldn’t wait to eat it the next day. No suave scooping here; it was more like painful excavation of hard rock because I didn’t thaw it enough. I just took a few shots and devoured my sweet reward, despite of the soup it turned into.
Not a problem, I love ice cream soup!
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** After having used the different fat percentages of Fage, the 2% is still the best for fro-yo, in my opinion.
*** I didn’t strain the seeds out this time. I like the ‘character’ it adds to the ice cream. I don’t mind the seeds at all, but you can remove it if you like.