Oh, happy day!!! Last day of school!!! What better way to celebrate than with something frozen!!
I paused…right here…to go see if I had ever posted this strawberry frozen yogurt before, because I make it every time I have strawberries. And how is this for weird, last summer on the very last day of school, I posted Strawberry-Buttermilk Gelato! What’s up with me and frozen strawberry desserts on the last day of school?? Tune it next year, same bat-time, same bat-channel, and see what cool strawberry concoction I have up my sleeve.
This recipe comes from the ice cream man, David Lebovitz, Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments. If you don’t have this book by now, I can’t help you. I couldn’t imagine facing a hot, sticky summer without it. (Or a cold winter, or a breezy spring, or a crisp fall).
Strawberry Frozen Yogurt
from Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Makes 1 quart
1 pound fresh strawberries, rinsed and hulled
2/3 cup sugar
2 teaspoons kirsch
1 cup plain whole-milk yogurt
1 teaspoon freshly squeezed lemon juice.
Slice the strawberries and toss in a large bowl with the sugar and the kirsch. Let it set at room temperature, covered for about an hour.
Pour the strawberries and their juices in a blender and puree with the yogurt and lemon juice. You can strain this if you want to through a fine strainer (but I don’t).
Refrigerate for about an hour to chill and then process in your ice cream maker per it’s instructions.