Late Night Cooking Series Part 5: Lemon Frozen Yogurt~深夜食堂第五話:檸檬優格

The weather is definitely warming up here in Taiwan. Believe it or not, but I  finally figured out that while eating ice cream makes you feel chilled and refreshed, the making of the ice cream is actually a pretty hot process. So this summer season, my new order of operations is to make the ice cream mixture at night when the weather is cooler, and then let the mixture chill in the fridge overnight before putting it through the ice cream maker the next morning.

I love lemon flavored desserts, and so this time, I decided to experiment with Jeni’s frozen yogurt recipe. Before you get started, please remember that this particular recipe involves a bit of prep work. You need to drain the yogurt of excess water, so you won’t end up with too much liquid in your ice cream. The yogurt needs about 6-8 hours to drain thoroughly.  Don’t be tempted to skip this step, because too much liquid means an ice cream full of icy shards. I’ve noticed that Taiwanese yogurt is actually much “runnier” in comparisons to the yogurts I ate abroad, so this step is absolutely necessary! For this recipe, I used unsweetened yogurt from Matthew’s Choice, available at Matsusei, or City Super. After draining, this yogurt is wonderfully thick and creamy, almost like Greek yogurt in texture.

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The next step is to peel the lemons for zest.  Jeni recommends that you peel the lemon zest into long strips, so they are easy to remove from the ice cream mixture before freezing. I found that my Oxo vegetable peeler worked beautifully for this purpose. Next, make the lemon syrup which consists of lemon juice and sugar (please see below for the exact measurements). Then as with all of Jeni’s recipes, you have to prepare the cream cheese mixture and cornstarch slurry.  (In one bowl, combine the cream cheese with salt, in a separate bowl, combine the cornstarch and 2 tablespoons of milk)

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In a medium pan, stir together milk, the cream, sugar, corn syrup, and lemon zest.  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.

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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.

After this step, I put the mixture into the fridge and went to bed.  The next morning, I got up bright and early and put the chilled mixture into the ice cream maker while I was making my coffee.

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After about 20 minutes, the frozen yogurt was ready to be put in the freezer for a more thorough chilling.

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In about four hours, my lemon frozen yogurt was ready… just in time for a refreshing afternoon snack! One step Jeni advises in her cookbook is that you let the ice cream “relax” for a few minutes before attempting to serve. I found that this step is really important, and just by waiting those few minutes, you can really get a nicely rounded and satisfying scoop.

IMG_5100Enjoy!

Ingredients

Frozen Yogurt Base:
1 quart plain low-fat yogurt
1 1/2 cups whole milk
2 tablespoons cornstarch
2 ounces (4 tablespoons) cream cheese, softened
1/2 cup heavy cream
2/3 cup sugar
1/4 cup light corn syrup
Zest from 1 lemon (reserved from below)

Lemon syrup:

2 to 3 lemons

3 tablespoons sugar

Advanced Prep Work 

For the frozen yogurt base: Fit a sieve over a bowl and line it with two layers of cheesecloth. Pour the yogurt into the sieve, cover with plastic wrap, and refrigerate for 6 to 8 hours to drain. Discard the liquid, and measure out 1 1/4 cups of the drained yogurt; set aside.

Prep

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 tablespoons 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.

Cook

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.

Chill

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.

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.

Freeze

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. Freeze in the coldest part of your freezer until firm, at least 4 hours. Recipe is from here. 

 

 

 

 

 

 

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2 comments

  1. Pingback: Field Trip: Afternoon Tea at TWG (新加坡創立品牌 TWG 微風分店) « Ciao desserts! 「 焦點心 」

  2. Pingback: Field Trip: Xiao Qi’s Creator’s Market 小器生活空間華山店 手紙社 Creator’s Market « Ciao desserts! 「 焦點心 」


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