Summer arrives today, and there’s been some very appropriate weather leading into the season. It’s also strawberry season, with roadside stands, u-pick patches and supermarkets brimming with fresh berries.
Hot temperatures and fresh berries make a good combination for this Strawberry Frozen Yogurt, which is both refreshing and makes ample use of many local ingredients. You can put it all together with an ice cream maker – one of those kitchen gizmos that may not get as much use as you, or the gift-giver, had originally intended – or you can make use of a simple saucepan. What matters is the end result … or, rather, eating the end result.
Here’s to summer.
Strawberry Frozen Yogurt
- 3 cups sliced strawberries
- 2/3 cup granulated sugar
- 1 Tbsp. cornstarch
- 1 cup milk
- 1/4 cup corn syrup
- 1 cup 2% plain unsweetened yogurt
In food processor or blender, purée strawberries until smooth; set aside.
In medium saucepan, combine sugar, cornstarch and milk; cook over medium heat, stirring constantly, for about 5 minutes or until thickened. Stir in puréed strawberries and corn syrup. Refrigerate until completely cooled, about 1 hour. (Freezing time about 4 hours.)
Combine strawberry mixture and yogurt. Freeze in ice cream maker following manufacturer’s instructions. Or turn into shallow metal pan; freeze until partially frozen, about 1 to 2 hours. Scrape into food processor or blender; process until creamy. Return to shallow container and freeze until firm.
Allow to soften in refrigerator for at least 30 minutes before serving.