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.
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)