I was out in County Hinterlands the other day and ran across one of many of our seasonal strawberry stands. I had a few minutes, so I stopped in to check out their wares. Strawberries, fava beans, apricots, garlic and onions. I was headed out of town for the weekend so didn’t want to buy too much stuff. I couldn’t resist the big bucket of “jam berries” for $5 though. Jam berries? Jam berries are usually really ripe, sometimes bruised or otherwise ugly berries that taste great but aren’t so hot in the looks department—they’re the wallflower of strawberries. For cooking and making ice cream, who cares about looks? It’s all about the flavor, baby.
It’s June 1st, kids, and that means more frozen desserts! This recipe for strawberry frozen yogurt is adapted from the king of ice cream, David Lebovitz. Lebovitz was once a pastry chef at Chez Panisse and now lives in Paris, writing cookbooks and his stellar blog. His book, The Perfect Scoop, is a wealth of frozen information–especially for ice cream novices such as myself.
Ripe strawberries, sugar, full-fat Greek plain yogurt and lemon.
Cut up 1-1/4 lbs strawberries and stir in about 1/2 cup sugar.
Let the berries sit about an hour.
Pour the berries into a food processor and squeeze in about a Tbsp of lemon juice.
Add in a 1-1/2 cup of plain Greek yogurt.
Blend. If you hate the seeds, you can strain it now. I didn’t. Seeds are ok in my book.
Pour the mixture into your ice cream maker.
Churn according to your machine’s instructions.
Pour into a freezer-safe container.
Try to let it freeze till it’s solid, but if you are impatient like me, you can eat it when it’s like soft-serve.
It’s summer in a bowl, people.
*adapted from David Lebovitz*