Strawberry Frozen Yogurt
This recipe uses our custard-style, strained yogurt as the base for a crave-worthy premium frozen yogurt. Dive in!
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Making Creamy Frozen Yogurt. One way to make creamy frozen desserts is to limit the water content so that large ice crystals are less likely to form. Both milk and strawberries have plenty of water, so we strain the yogurt and reduce the juices that drain from the berries. It's also best to denature the whey proteins in dairy with heat according to the custard-style method detailed in our yogurt recipe. The whey proteins will remain in the yogurt after straining and in their denatured state they are more effective at keeping ice crystal size small and the texture of the frozen dessert creamy.
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This recipe is just sweet enough for a not-too-sweet palate. More sugar can be added to taste, which will also help keep the texture soft. Once the yogurt freezes for several hours it may be too firm to scoop- short bursts in the microwave (5-10 seconds) can soften it for serving.
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Makes about 3 cups of pre-mix, or about 4-5 cups of frozen yogurt, depending on the overrun of your freezer.
| 4 cups whole milk yogurt*, strained overnight to create extra-thick yogurt |
| 10 oz frozen strawberries |
| 6 tablespoons (3/8 cup / 75g / 2.6 oz) sugar, or more to taste |
| 1/2 tsp vanilla extract |
| 1/8 tsp almond extract |
| Optional: fresh strawberries for garnish |
*Made in the custard style detailed in
our recipe, including holding the milk at 195F for ten minutes before culturing. The exact volume of the strained yogurt will depend on the protein content of the milk, but will be about 1.5 - 2 cups.
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Equipment: An ice cream freezer, and either two (2-cup capacity) or four (1-cup capacity) pre-frozen containers. Pre-freezing the containers and dividing the frozen yogurt up into smaller portions allows the fastest freezing, so that ice crystals don't have as much time to grow large and make the texture grainy.
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Prepare the Strawberries. In a medium bowl, sprinkle the sugar over the frozen strawberries and allow them to thaw and give off juice. Drain the juice (our berries gave off about 3/8 cup of juice) and boil in the microwave until reduced to 1/4 cup. Pour over strawberries and stir to dissolve any remaining sugar. Puree strawberries and their reduced juice in the blender, or, for a more chunky texture, chop the berries into pieces small enough to easily pass through the gaps in your dasher.
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Make and Chill the Pre-Mix. Fold the fruit puree (or chopped fruit and reduced juice) into the extra-thick yogurt and stir in the extracts. Taste and correct for sugar (the mixture will seem a little less sweet after freezing). Chill the pre-mix thoroughly, then freeze according to your ice cream maker's instructions.
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When frozen, transfer to the pre-frozen containers and allow to freeze until a little firmer, about 30 minutes. If desired, serve with chunks of fresh strawberry and top with a whole strawberry.
