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[personal profile] bellwether
I'm in the process of making lemon-vanilla frozen yogurt, loosely based on David Lebovitz's Super Lemon Ice Cream in The Perfect Scoop which I still curse [ profile] butigotahelmet
for every time I have a hankering for triple-chocolate ice cream.

This recipe is super simple, which I like, since that means I can start it before dinner and it might be ready by dessert time. We shall see.

3 lemons (2 of which we'll zest)
.5 cup sugar
2 cups of your dairy product of choice -- I used full-fat organic yogurt (original version uses half and half)
1/2 tsp of vanilla (Kevin's addition)

Start by zesting two lemons into the food processor or blender. Add the sugar, and process until the zest is extremely fine and ground into a sugary paste. Add the juice of the three lemons (~ .5 cup), the vanilla and salt to the mixture and process until the sugar is dissolved. Mix the lemon mixture completely into the yogurt and chill.

Once the mixture is chilled, pour into your ice cream machine as per manufacturer's instructions and make it do it's thing. :)

I also added a little whiskey (~1 tsp) to my yogurt as I don't like my yogurt to freeze too hard--I'm hoping the small bit of alcohol (whiskey + vanilla extract -- you know vanilla extract is basically vodka, right?) will prevent the mixture from freezing solid.

I don't know how the frozen product will taste, but the intermediate product is delicious....

EDIT: Yogurt's done! It's pretty good. This ended up pretty tangy--much like Pinkberry. Yum.

Date: 2008-08-11 01:35 am (UTC)
From: [identity profile]
Chocolate sorbet!

Date: 2008-08-11 06:14 pm (UTC)

Date: 2008-08-12 10:12 am (UTC)
From: [identity profile]
Awesome. I am quite a fan of pouring alcohol in our ice cream maker to prevent freezing...and to enhance taste.


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May 2009

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