Cooked Strawberry Frozen Yoghurt
Inspired by techniques from Serious Eats.
Strawberries cooked down with lemon zest for a deep, jammy flavour, then churned with thick Greek yoghurt.
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Method
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Equipment
- ice-cream maker
- heavy saucepan
- blender
- fine sieve
- bowl
- whisk
- lidded freezer container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 195 kcal |
| Protein | 7.3 g |
| Carbohydrate | 34.2 g |
| of which sugars | 31.9 g |
| of which free sugars | 25 g |
| Fat | 4 g |
| of which saturates | 1.8 g |
| Fibre | 1.7 g |
| Salt | 0.19 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Frozen yoghurt
- 500 g strawberries, hulled and quartered
- 1 lemon, zest peeled off in wide strips
- 150 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 450 g full-fat Greek yoghurt
- ¼ tsp lemon juice, or to taste
- 1
Cook. Put the 500 g strawberries, lemon zest strips, 150 g caster sugar and a pinch of fine salt in a heavy saucepan over medium heat. Stir now and then until the juices begin to simmer, about 4 min.
- 2
Simmer. Lower the heat and cook for about 7 min until juices thicken slightly and berries are very tender.
- 3
Blend. Blend the mixture until smooth and pass it through a fine sieve to yield about 480 ml purée.
- 4
Whisk. Whisk the 450 g Greek yoghurt into the purée. If it tastes too sweet, add lemon juice ¼ tsp at a time, remembering that cold mutes both sweet and sour.
- 5
Chill. Chill the mixture for about 3 h until very cold.
- 6
Churn. Churn in the ice-cream maker. Eat it as soft serve, or freeze for 2-3 h for a firmer scoop.
- 7
Serve. If it has set hard, leave it at room temperature for 10-15 min before scooping.
Storage
Keep in a lidded container in the freezer up to 5 days; soften 10-15 min at room temperature before scooping.
