Summertime in Florida brings hot and humid evenings. This frozen yogurt is a refreshingly fruity & tart combination that is a perfect after dinner treat. Roasted strawberries and wildflower honey yield a deliciously sweet flavor that will have you serving yourself seconds.
I was inspired to make this frozen yogurt after flipping through this fantastic book on homemade ice creams. Jeni shows you how to make ice cream and frozen yogurt without the traditional custard base and it makes the process easier for a home cook to master. She has assorted roasted fruits in her recipes but I chose strawberries as they are the husband’s favorite. I swapped out the corn syrup in her basic frozen yogurt recipe for wildflower honey. Both corn syrup and honey are classified as invert sugars, they help prevent crystallization in your product as it cooks. I also slightly altered the dairy mixture to compensate for the additional fruit puree that would be added in later.
The process of making your own frozen yogurt may seem daunting but there really is limited hands-on time. Most of the process involves waiting. Waiting for the yogurt to drain, waiting for the base to chill or waiting for it to spin in the ice cream machine. Try a recipe like this one when you plan to be home all day. There will be periodic steps requiring your attention through out the day.
Roasting the strawberries for a short time evaporates some of the water content and concentrates the flavor. The addition of the acidic balsamic vinegar helps to highlight the subtle tartness of the strawberries.
For serving, I topped the frozen yogurt with a tablespoon or so of the extra roasted strawberry puree and a drizzle of good quality balsamic vinegar. We ate the entire quart within a few days of being made. I hope you enjoy it as much as we did!
- 1 pint Organic Strawberries, hulled and sliced 1/2" thick
- 3 Tbsp. Turbinado sugar
- 2 Tbsp. Balsamic Vinegar
- 1 Qt. Organic Plain Low-Fat Yogurt
- 1 C. Organic Whole Milk
- 2 Tbsp. Cornstarch
- 2 oz. Organic Cream Cheese, softened
- 1 C. Organic Heavy Cream
- 2/3 C. Turbinado Sugar
- 1/4 C. WIldflower Honey (Use whichever variety you prefer the flavor of)
- Preheat oven to 375 F.
- Combine the strawberries with the sugar and toss well to coat. Spread the mixture in a 8" baking dish.
- Roast for 8 minutes. Let cool.
- Puree the berries in a food processor with the balsamic vinegar. Measure out 3/4 C. of the puree and refrigerate the rest of the puree for serving.
- Advance Prep: Line a sieve with a double layer of cheesecloth. Pour the yogurt into the lined sieve and set it on top of a mixing bowl to allow the excess liquid to drain. Cover with plastic wrap and refrigerate for 6-8 hours. Discard the liquid and measure out 1 1/4 cups of the strained yogurt.
- Prep: Mix 3 Tablespoons of the milk with the cornstarch 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 and honey in a medium saucepan and bring to a roiling boil. Boil for 4 minutes and then remove from the heat. Gradually whisk in the cornstarch slurry and return to a the stove. Cook until mixture is slightly thickened, about 1 minute. Remove from the heat.
- Chill: Gradually whisk the milk mixture into the cream cheese until smooth. Add the 1 1/4 cups of yogurt and the 3/4 cup of puree, blend well. Pour the mixture into a 1-gallon freezer bag and submerge the sealed bag in an ice bath. Let the yogurt base sit in the ice bath until cold, about 30 minutes.
- Freeze: Pour the frozen yogurt base into the frozen canister and spin until thick and creamy, roughly 12-15 minutes. Pack the frozen yogurt into a quart storage container and seal with an airtight lid. Freeze until firm, about 4 hours.