This post contains links that, if you click on them and make a purchase, will earn me money. Regardless, I only recommend products or services that I believe will be good for my readers. Thanks for helping me continue to produce great content!
So, even if it’s cold as Christmas when you’re reading this, let’s just say that these berries were so cold they turned blue, (Old joke from The Sound of Music) and that you’ll love it so much, you won’t care what month it is. In fact, this recipe can make ANY TIME of the year reminiscent of the warm days of good old summertime.
What I Learned:
- 1 quart plain low-fat yogurt
- 1 1/2 c. whole milk
- 2 T. cornstarch
- 2 oz. (4 T.) cream cheese, softened
- 1/2 c. heavy cream
- 2/3 c. sugar
- 1/4 c. light corn syrup
- zest from one of the lemons used for the lemon syrup
- 2 to 3 lemons (I used 2, but they were large)
- 3 T. sugar
- 1 1/2 c. blueberries
- 3/4 c/ sugar
- Fit a sieve over a bowl and line it with two layers of cheesecloth (or do what I did and use a paper coffee filter). Pour the yogurt into the sieve, cover with plastic wrap, and refrigerate for 6 to 8 hours to drain. Discard the liquid, and measure out 1 1/4 c. of the drained yogurt; set aside.
- Using a vegetable peeler, remove the zest in large strips from 1 lemon.; reserve for the frozen yogurt. Leave the lemon zest in large strips so it's easier to strain out later). Juice enough of the lemons to make 1/2 c. of juice.
- Combine the lemon juice and sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and let cool.
- Mix the blueberries and sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the berries are tender and the sauce is thickened, about 8 minutes. Remove from the heat and let cool, then refrigerate until cold before using.
- Mix about 2 T. of the milk with the cornstarch in a small bowl to make a smooth slurry.
- Whisk the cream cheese in a medium bowl until smooth
- Fill a large bowl with ice and water.
- Combine the remaining mil, the cream, sugar, corn syrup, and lemon zest in a 4 qt. saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
- Bring the mixture back to a boil over medium-high heat and collk, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
- Gradually whisk the hot milk mixture intot the cream cheese until smooth. Add the reserved 1 1/4 c. yogurt and the lemon syrup, and whisk, until smooth.
- Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Remove the zest from the yogurt base. Pour into the frozen canister and spin until thick and creamy
- Pack the frozen yogurt into a storage container, about 1/3 at a time, alternating it with layers of blueberry sauce. Do not mix. End with final layer of sauce. (Store any leftover blueberry sauce in your fridge, to drizzle over top of frozen yogurt). Cover frozen yogurt with parchment paper pressed directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
What do you do with the lemon syrup? I think I missed something.
Good catch, Vicky, and thank you for helping me! I omitted one whole sentence from the recipe!
It's now correct, thanks to you and your sharp eye!
The sentence was in the "Chill" section: "Add the reserved 1 1/4 c. yogurt and the lemon syrup, and whisk, until smooth."
Thank you again!