*I am working with Stonyfield and Oxo for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.*
My kids have been begging for frozen yogurt for a while. So it’s been on my to-do list…when I have time. How lucky for them that I was given the opportunity to try this amazing strawberry frozen yogurt recipe from the cookbook Yogurt Culture by Sternman Rule!
The frozen yogurt is easy to make. It is so beautiful with a deep pink color. I strayed from the original recipe slightly since I was making it for kids. I left out the vinegar and rosemary. I’m sure both ingredients would add a unique and delicious flavor. As always I used Stonyfield Organic plain full fat yogurt, though Greek yogurt would also work.
If you haven’t heard of Yogurt Cultures, it is a really great cookbook. But more than that it is so fascinating to read about all of the ins and outs of yogurt making. The chapters include Flavor, Slurp, Dine and Lick where Rule explores the many ways to use yogurt – salty, sweet, fruits, meats, drinks, desserts, etc. There is something for everyone.
I had no idea strawberry hullers even existed. But this thing is so cool!!! I’m already anxious for strawberry picking and preserving so I can use the huller. I probably wouldn’t use it if I was taking a few strawberries out to munch on. But if I have a whole basket of strawberries to hull this is so handy. No knife. No mess. Just push it in, twist and pull. Amazing. This is a great way to have kids help with strawberries too since they don’t need a knife.
The ice cream scoop also works very well. It is heavier than any ice cream scoop I have in the house. It can scoop through hard ice cream pretty easily. I would recommend it if you are looking to buy one.
As for the frozen yogurt – my kids loved it! They both gave it two thumbs up. My husband really enjoyed it too. Being dairy free right now I couldn’t taste it. But it sure looks and smells good! I will make this again for sure and maybe play around with our own flavor combinations.
- 1 pound strawberries, preferably organic
- ½ cup plus 2 tablespoons sugar
- 2 tablespoons balsamic vinegar (I did not add this)
- 2½ cups plain whole-milk yogurt (not Greek) or 1½ cups plain whole-milk Greek yogurt
- 1 tablespoon light corn syrup (I used honey)
- 1 tablespoon plus 1 teaspoon finely minced fresh rosemary, plus (optional) additional minced rosemary for garnish (I did not add this)
- PREP THE BERRIES. In a food processor, pulse the strawberries, sugar, and vinegar in five 1-second bursts. Let stand at room temperature (go ahead and keep it in the food processor), covered, for 1 hour.
- MEANWHILE, PREP THE YOGURT. If using traditional yogurt, spoon it into a fine-mesh sieve set over a deep bowl. Refrigerate to drain off the whey for 1 hour only. Discard the whey or reserve it for another use. Add the yogurt to the food processor with the strawberries. (If using Greek yogurt, do not strain, but do not add the yogurt to the berries until after they have stood for 1 hour.)
- PUREE AND CHILL. Add the corn syrup to the yogurt mixture. Process until nearly smooth. Transfer to a covered container and refrigerate for at least 4 hours or overnight.
- FREEZE. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. After 20 minutes, add the rosemary. Continue churning until the mixture has fully thickened and is nearly scoopable. You may eat it now, soft-serve style, but I recommend transferring it to a metal loaf pan to further chill and develop deeper flavor. Press a sheet of parchment directly on the surface of the frozen yogurt, then cover tightly with aluminum foil. Freeze for several hours.
- SERVE. Let the yogurt stand at room temperature at least 20 minutes before scooping with a hot, dry scoop. Garnish sparingly with rosemary.
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