The strawberries have been calling to us. Yesterday at the Donaumarkt we heeded their summons. We picked up a kilo (2 × 500 g Schalen, which I guess are about a pint each).
It’s been so dang hot around here lately that we only wanted to do something cool with them. Having had such great results with homemade chocolate ice cream and a few other varieties so far, we tried our luck with homemade strawberry frozen yogurt. Big benefit here: it all happens at room temperature or cooler. Not an ice cream = no custard = no cooking! (And it was the logical next step after loving David Lebovitz’ chocolate and vanilla varieties).
We followed his recipe pretty directly, opting for the Greek-style yogurt and vodka ingredients.
500 g (just a little over a pound) strawberries, rinsed, hulled, and sliced
2/3 cup (130g) sugar
2 teaspoons vodka
1 cup (240 g) Greek-style yogurt
1 teaspoon fresh lemon juice
zupfen: To pluck or pick (even in non-musical senses?)
We have a nifty little device, which I believe was sold to us as a Zupfer
at a kitchenware store as a point-of-sale impulse buy, for quickly and neatly pinching off the heads of strawberries. Do that, and then slice them. Mix them with the sugar and booze and let them stand, covered, for a couple hours. Give them a stir every once in a while.
Then pulse that mixture with the yogurt and lemon juice in a blender until smooth and freeze it in your ice cream maker. The vodka (the original recipe suggests Kirsch, which also sounds nice) is supposed to help keep the mixture from freezing into a brick.
Four hours of freezing later, ours came out great. I couldn’t taste the vodka, but it sure was a dream to scoop. I can’t imagine we’ll be making any regular ice cream with fruit flavors anymore the rest of the summer — not having to turn on the stove is a real bonus. And maybe the yogurt is better for us than the custard too.