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A real thrill

I’m going to tell it to you straight. When I got to the last step of this recipe and looked at the tower of dirty bowls and saucepans in the sink, I thought, This had damn well better be the best frozen yogurt the universe has ever seen.

I’m not sure I would go quite that far. But it’s a very, very, very good frozen yogurt. And I can tell you that it feels especially right when eaten from a teacup, if that doesn’t make you feel too prissy. It was a happy discovery for me, because in this house, the teacups otherwise sit in the cabinet and grow cobwebs.

In other words: I’m glad I made it.

This recipe comes from the newly released book Jeni’s Splendid Ice Creams at Home, by Jeni Britton Bauer, owner of Jeni’s Splendid Ice Creams in Ohio. (Don’t miss the video currently on the website. Fun stuff.) I’ve made only one recipe from the book, admittedly, but I tasted a second one that Matthew made - we ate it for dessert after our most recent podcast taping - and I think it’s fair to say that Jeni’s flavors are exceptional. But what’s even more exceptional is that, after making only one recipe, I came away feeling that I had learned a lot. I like that in a cookbook. Jeni’s approach is very scientific, which feels fitting, because ice cream is, after all, a frozen emulsion. A good homemade ice cream can be tricky to make, and the results are often icy or crumbly, or leave a slick of greasy fat on the spoon. You know what I mean. Jeni’s ice creams are made without eggs, and she explains her choice of ingredients in admirable depth, a real thrill for us aging science majors. I LOVE SCIENCE!

For instance, she uses corn syrup (not to be confused with high fructose corn syrup) because it is composed primarily of glucose, and glucose helps to prevent ice crystals and give a subtle elasticity to the ice cream. She uses cornstarch to bind up water molecules and, likewise, prevent ice crystals. And she uses a small amount of cream cheese because the proteins it contains help to bind the ingredients and give body. It sounds fiddly, and yes, it uses a lot of bowls, but it yields an ice cream that’s creamy, a little chewy, and dense but not heavy, with true, insistent flavor.

In this case of this frozen yogurt recipe, what you get is big, round lemon flavor, sweet and tart at the same time, underlined by the tang of plain yogurt. I like the idea of smashing it between two chewy ginger cookies and eating it that way, but like I said, all you really need is a teacup. The stripe of blueberry sauce is a very nice addition, although you could skip it, if you wanted one less dirty dish. But I wouldn’t.

Lemon Frozen Yogurt with a Blueberry Stripe
Adapted slightly from Jeni’s Splendid Ice Creams at Home

Be sure to let the frozen yogurt sit and thaw slightly - for 5 or 10 minutes, say - before you scoop and serve it. The texture is best that way. Also, I use Brown Cow brand yogurt.

Blueberry sauce:
1 ½ cups blueberries
¾ cup sugar (or a bit less, if your berries are especially sweet)

Frozen yogurt base:
1 quart plain low-fat yogurt
1 ½ cups whole milk
2 Tbsp. cornstarch
2 ounces (4 Tbsp.) cream cheese, softened
½ cup heavy cream
2/3 cup sugar
¼ cup light corn syrup
Zest from 1 lemon (reserved from below)

Lemon syrup:
2 to 4 lemons
3 Tbsp. sugar

To make the blueberry sauce, put the blueberries and sugar in a small saucepan, stir to mix, and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the berries are very tender and the sauce is slightly thickened, about 8 minutes. Remove from the heat, and let cool. Refrigerate until cold before using.

To begin the frozen yogurt base, place a sieve over a bowl, and line it with two layers of cheesecloth. 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 ¼ cups drained yogurt. Set aside. [You will have some drained yogurt left over, and it’s delicious for breakfast.]

First, make the lemon syrup. Using a vegetable peeler, remove the zest from 1 lemon in large strips; reserve for the frozen yogurt base. Then juice enough of the lemons to yield ½ cup. 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.

Put 2 tablespoons of the milk in a small bowl, add the cornstarch, and whisk until you have a smooth slurry.

In a medium bowl, whisk the cream cheese until smooth.

Fill a large bowl with ice and a little bit of cold water.

Combine the remaining milk, the cream, sugar, corn syrup, and strips of lemon zest in a 4-quart saucepan. Bring to a rolling boil over medium-high heat, and boil for exactly 4 minutes. Remove from the heat, and slowly whisk in the cornstarch slurry. Return the pan to the heat, and continue to cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute more. Remove from the heat, and then gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 1 ¼ cups drained yogurt and the lemon syrup. 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 strips of lemon zest from the frozen yogurt base. (I did this by pouring it through a mesh strainer directly into the ice cream machine.) Pour the mixture into the canister of an ice cream machine, and spin until thick and creamy.

Pack the frozen yogurt into a storage container, alternating spoonfuls of yogurt with spoonfuls of the blueberry sauce, and do not mix them. (You’re basically creating pockets and splotches of sauce within the frozen yogurt.) Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze until firm, at least 4 hours.

Yield: 1 generous quart


OpenID themoveablefeasts said...

I have some lemon frozen yogurt in the freezer right now that I made earlier today. I would have liked to try out this recipe though, as I've heard a lot of "Jeni's splendid ice creams".
I am on however the same thought process of you (and David Leibovitz I guess where I got the recipes)-- I currently have chewy ginger cookies in the oven so I can make ice cream sandwiches with them! So excited!

3:34 PM, August 22, 2011  
Anonymous mike @ made by mike said...

Jeni makes some seriously great ice cream. We're very lucky that we can get it at a local gourmet grocer. I still bought the book and have made several of the recipes. My favorite, roasted cherries and goat cheese. Insanely delicious.

3:40 PM, August 22, 2011  
Anonymous Bev Weidner said...

Good. Heavens. All. Mighty. YUM.

3:49 PM, August 22, 2011  
Anonymous Nicole said...

This sounds fantastic. Is there a particular reason the yogurt on the ingredient list is low fat? I'd like to use whole milk yogurt, but don't want to mess with the science :-)

4:07 PM, August 22, 2011  
Blogger Molly said...

Nicole, I had the same thought! One of the few things that Jeni doesn't explain is why she uses low-fat yogurt. But I tried it, and the results were great, so hmm. I wish she had explained it, though - that, and why you need to boil the milk mixture for exactly four minutes.

4:11 PM, August 22, 2011  
Blogger Di said...

How funny--as I'm writing this, I have a batch of this lemon frozen yogurt in my ice cream maker. I made raspberry sauce to go in it, though, rather than blueberry. You're not kidding about the pile of dishes. I've made a bunch of recipes from the book so far, and this one definitely dirtied the most. =)

As for the whole milk/lowfat question, I recently went to a class that Jeni did here in Austin. She said that she tried it both ways and just preferred the batch made with lowfat yogurt. She also advised against using Greek yogurt--too much protein.

4:21 PM, August 22, 2011  
Anonymous lifediving said...

HOLY. YUM. If, one day, I feel incredibly ambitious, I will be sure to give this a whirl!

4:25 PM, August 22, 2011  
Anonymous Ilke said...

Are you saying finally I can use my lab skills to use after all those years in grad school? :)

The taste combination sounds like I would need a big coffee mug, not a teacup!

4:25 PM, August 22, 2011  
Blogger Nisrine said...

I have trouble making a good frozen yogurt. It often comes out hard like a rock. This one looks soo creamy and worth trying.

4:30 PM, August 22, 2011  
Anonymous Teresa G said...

Steamed milk is frothier when you use lowfat milk because it is less dense and can hold more air. Perhaps it is the same principle with the frozen yogurt?

My favorite easy ice cream recipe is for chai ice cream. Blend together:
1 1/2 cups of strongly brewed chai, cooled
1/2 cup of half and half
one can of sweetened condensed milk
a hearty pinch of chai seasoning
Make according to machine directions (I have a Cuisinart in which this recipe takes 30 minutes to process).
Makes about a quart. Even better with fresh sliced cherries on the top.

4:30 PM, August 22, 2011  
Blogger Buffra said...

Love that yogurt from the shop and tried it at home based on what I'd heard from the book and her interviews. Even my "guesstimating" result turned out good, but I may modify it now.

I love the tart and sweet combo. (She also does a similar lime-cardamom-rhubarb....yum!)

4:53 PM, August 22, 2011  
Anonymous jen said...

I wonder if we could use a greek yoghurt like fage? It's the lo-fat or 0% version kind. (We happened to buy a huge container of it the other day, on sale)

4:57 PM, August 22, 2011  
Blogger Molly said...

Thanks for weighing in about low-fat dairy products, Di and Teresa G! Very helpful.

Jen, Jeni says in the book that she doesn't recommend Greek yogurt. Apparently low-fat regular yogurt yields a better texture.

5:00 PM, August 22, 2011  
Anonymous Kasey said...

I have now made two different ice creams from Jeni's book and both were phenomenal. I was perplexed when I first saw the list of ingredients (no eggs? cream cheese? corn syrup? cornstarch?) But, seriously, she is so spot on. I've made a lot of homemade ice cream before and it always tends to crystallize and get so hard that it's no longer a joy to eat after the first day. I'm excited to try more of her recipes!

5:02 PM, August 22, 2011  
Anonymous Jon G said...

Ric and I are totally making this.

5:19 PM, August 22, 2011  
Anonymous Allison said...

The lemon blueberry from the shop is my absolute favorite! I had it for the first time in July. Glad to hear good things about the book -- I am looking forward to buying it and trying this recipe. Not looking forward to the mountain of bowls. Thanks for the heads up.

5:26 PM, August 22, 2011  
Blogger Natashia said...

I love eating ice cream out of a teacup! It means I can only eat a little at a time and I no longer become a piglet :)

5:28 PM, August 22, 2011  
Anonymous A Plum By Any Other Name said...

I am so glad you posted this! I recently heard her on some podcast I was listening to. (I wish I had better skills in the remembering department.) Her method cut straight to my nerdy core. And so I will be trying this. And just might eat it out of a teacup. It's a good way to balance out the science in me. :)

5:40 PM, August 22, 2011  
Blogger Lauren said...

I have nothing to say about the frozen yogurt, other than that it sounds delicious, because I am terrified of making frozen yogurt or ice cream, BUT looking at those pictures, I do believe we own the same delightful, and not at all prissy, teacups. Lovely!

5:50 PM, August 22, 2011  
Anonymous kickpleat said...

I bought 2 large containers of yogurt yesterday with plans of making frozen yogurt. I was thinking just a plain version, but I love the idea of lemon so much more! I never buy cream cheese and wondering if I can leave it out or would that ruin the science of it (though I'm scared of science, for reals). Looks gorgeous and a good use for those teacups!

5:54 PM, August 22, 2011  
Anonymous Merrymom said...

Looks great! I love the photos...I also miss your old window (from your other place---great light with that window)

6:36 PM, August 22, 2011  
Anonymous Jaime P. said...

Just so you know, corn syrup contains high-fructose corn syrup, which I didn't know until nutrition class in culinary school. Corn syrup in any form is quite horrendous for you, and it can be substituted with honey (invert sugar) if you don't mind that flavor, agave syrup, if you don't mind that flavor, or a simple syrup of sugar water cooked to the same consistency , if you have the time and interest. Don't mean to correct, it's just that I love your site and wouldn't want you to have impaired brain function, hankering for excess calories, or extra storage of visceral adipose (yeah, that's as icky as it sounds).

6:50 PM, August 22, 2011  
Blogger Kitchen Vignettes said...

Ooh! I love this post and I love discovering Jeni's ice creams... but what I especially love is that you ate that frozen yogurt out of a tea cup :-)

6:56 PM, August 22, 2011  
Blogger Jaimie said...

I love when they explain the purpose of ingredients or processes. Alton Brown was always amazing that way.

7:08 PM, August 22, 2011  
Anonymous Molly said...

Lynne Rossetto Kasper interviewed Jeni on The Splendid Table at the beginning of the month: http://splendidtable.publicradio.org/listings/110806/
I was curious about her use of corn syrup and am very happy to hear your report on the matter.

Of course, now all I can think about is eating maple Brown Cow yogurt(full fat, as to enjoy the luscious layer of creamy magic on top).

7:30 PM, August 22, 2011  
Anonymous Sarah said...

Science! Science nerds unite. That is all. Oh, and the frozen yogurt looks beautiful, as well :) Lemon and blueberry make all kinds of sense.

7:36 PM, August 22, 2011  
Anonymous renee@sweetsugarbean said...

Just tonight I ate vanilla ice cream with strawberry sauce out of my favourite tea cup...and I swear it tasted better! Your frozen yogurt looks crazy delicious - just what every summer day needs.

8:16 PM, August 22, 2011  
Blogger Kit Yoon said...

Molly - when I moved to Columbus Ohio a year ago...I was dubious. And then, I found Jeni's Ice Cream. And things started to fall into place... You should come visit sometime, and I will be happy to take you for a scoop!

8:24 PM, August 22, 2011  
Blogger Laura said...

I listened to the "Splendid Table" a couple of weeks ago and heard the interview where this recipe was discussed. I made the lemon frozen yogurt ice cream a week ago and I must say, it is pretty taste. Very creamy and tart. I didn't do the blueberry swirl, because as you noted, the dishes and steps were a little much and I wanted to go to bed.

8:56 PM, August 22, 2011  
Blogger Jennifer Jo said...

Oh good! I want to make this now. After our newspaper did an article on her, I scoured the web for one of her recipes and then made her vanilla ice cream and it was AWESOME. Her technique is different and totally worth it. I predict it will be the new true ice cream way. http://bit.ly/pIVPWo

4:25 AM, August 23, 2011  
Anonymous Hayley @ Oat Couture said...

Bookmarked! It looks amazing!! Been hoping a recipe like this would cross my path and now it has, so thanks! :)

4:27 AM, August 23, 2011  
Anonymous Gary @ The Greedy Fork said...

Looks great. Particularly like the idea of blueberry sauce. Been looking for ways to use the blueberries I have in the garden.

4:49 AM, August 23, 2011  
Anonymous SarahB said...

We served that very flavor of Jeni's at our wedding, along with three others, instead of cake. Engaged gourmands of central Ohio, this went over really, really well!

How exciting to see a review of the book. It's on a wait list at our local library, and I am looking forward to getting it.

6:04 AM, August 23, 2011  
Anonymous Elise Hiller said...

I recently read Jeni's book and loved it as well. I made the sweet corn ice cream (without the blackberry sauce) and I added a little more corn to the initial mixture. It was like eating the best ear of corn ever!!! I then used her basic recipe to make blueberry basil ice cream and it is really heaven in a bowl.

The first time I made the ice cream I also felt like I used a lot of bowls, but the second time it seemed much easier and faster. It was certainly much easier and faster than the custard style I have usually made.

6:30 AM, August 23, 2011  
Blogger Jennifer said...

Crazy! Worth the move to Columbus!

7:10 AM, August 23, 2011  
Blogger Ashley said...

I am absolutely thrilled you like Jeni's and are sharing her with so many other people! I am from Ohio, the home of Jeni's, and it is one of my greatest pleasures to spread word of Jeni's Splendid Ice Creams or tastes of her amazing flavors. It makes me feel a little like a crazy evangelist, especially since I am such an advocate for her flavors and her commitment to seasonal and local.
And I'm a huge science nerd, so I appreciate that you enjoyed the science of Jeni's cookbook.
Thanks so much for your blog. It's always exciting and inspiring to read a new post.

7:40 AM, August 23, 2011  
Blogger caroline said...

Earlier this summer I saw a recipe for Jeni's Sweet Corn & Black Raspberry Ice Cream, but I passed it by. All the odd ingredients were such a turn-off. Now that I have a better understanding of why I need corn syrup and cream cheese, maybe I should give it a try! I just hope corn and raspberries are still in season.

7:56 AM, August 23, 2011  
Blogger Jesse said...

sounds delicious but so many steps! there is a homemade frozen custard shop a few blocks from us that will definitely keep me from buying an ice cream maker:D

8:27 AM, August 23, 2011  
Anonymous Gretchen said...

I've made a couple batches of ice cream this summer, and all of them have been less than stellar. I think I need to pick up Jeni's book!

8:35 AM, August 23, 2011  
Blogger clairehelene7 said...

I love how the good word on Jeni's is getting out. It gives me hometown pride, and just pride in her. Jeni, and her marvelous ice creams, have helped improve the community I live in. Is that a silly statement? Maybe, but I think it's true.

8:40 AM, August 23, 2011  
Blogger Molly said...

Jaime P., thanks for weighing in on the corn syrup issue. It's a very sticky one. (No pun intended). But I've never heard anything about corn syrup containing high fructose corn syrup, and what I've read about corn syrup is pretty inconclusive when it comes to its effects on our bodies. (For example, this Mayo Clinic article.) I'll keep my eye out for more information!

9:08 AM, August 23, 2011  
Blogger tori said...

I doubt there are any flavour combinations more earnestly cheerful than lemon, yogurt and blueberries. Ok, maybe if there were some toasted almonds to flake somewhere. But that's my golden trifecta, right there.

11:53 AM, August 23, 2011  
Anonymous Marie-Ora said...

Forgive my inner nerdiness and geekiness, but when I was researching for an article on gelato recently, I discovered that most countries require anything labeled 'ice-cream' to have a minimum of 10% fat, so technically this sounds more like a gelato! Of course it looks so delicious that I don't really care WHAT it's called. I've never tried making frozen yogurt - this may be the recipe....

11:58 AM, August 23, 2011  
Anonymous Anonymous said...

I am in love with her book ! I have already made the basil pine nut and the summer corn with blackberry sauce. Her recipes are so imaginative and delicous !

12:05 PM, August 23, 2011  
Blogger Jess said...

SCIENCE! (said in the voice of the dude from She Blinded Me With Science). I love that you're not afraid to let your geek flag fly when it comes to food. I say this as a person who talked about lentils for 40 minutes with my sister one afternoon last week. Keep it coming!

12:07 PM, August 23, 2011  
Blogger la cuisine bourgeois said...

Jeni's book is my first ice cream book-- and I made roasted rhubarb frozen yogurt and I added some cardamom. My dinner party was raving!! one of the best books ive purchased in a while :)

12:37 PM, August 23, 2011  
Anonymous one perfect pie said...

A few summers ago I made ice cream every week. About half way through the summer it turned into weekly ice cream sandwiches. It was a chubby summer, but a delicious one! Not surprisingly, I haven't made much ice cream since. I am going to try this with the last of the summer's blueberries. Perhaps it will mean that I end up eating less of the toasted marshmallow ice cream from my local ice cream shop?

2:05 PM, August 23, 2011  
Blogger Lauren said...

That video makes me want to go to Ohio again and I thought nothing could do that! The frozen yogurt sounds delicious. I make my own yogurt, so this would be something extra-special to do with it!

The Past on a Plate

2:07 PM, August 23, 2011  
Blogger EB of SpiceDish said...

Well if it's not the best the universe has *ever* seen.. I'm not so sure I'll try it ;)

2:40 PM, August 23, 2011  
Anonymous jamieofalltrades said...

i only eat ice cream from a coffee mug. best way to eat ice cream...or frozen yogurt!

3:00 PM, August 23, 2011  
Blogger georgie said...

It probably is delicious but sounds like too much effort. So much easier to get a gelato at that shop on Ballard Avenue.

5:07 PM, August 23, 2011  
Blogger Claudia said...

My son brought this book home from Ohio and I have absconded with it. So far the roasted strawberry-buttermilk took top honors. Next up is salty caramel. I was enamored of Molly Moon's in your hometown and curious how Jeni's stacks up. But now I must say - the frozen yogurt beckons. I love the reasonings behind her combinations. But mostly - I love the result of my first try.

5:35 PM, August 23, 2011  
Anonymous Randy said...

Living in Seattle like you, I was curious about Jeni's ice creams as well and picked up her new book. Then I discovered a market over in Leschi that sells some of her pints. So I journeyed over there and grabbed a pint of Salty Caramel and this Lemon Blueberry treat. I still think David Leibovitz's Salted Caramel is superior and standard by which all others should be judged, but the Lemon Blueberry Yogurt was simply amazing! So now the dilemma for me is whether the $12 a pint cost is worthwhile considering all the time and dishes needed to prepare this at home.

10:19 PM, August 23, 2011  
Blogger Julia said...

Jeni's ice cream is 10 dollars a PINT and I still buy it. Salty caramel is amazing.

5:21 AM, August 24, 2011  
Anonymous Jen said...

Love that Jeni's an Ohio girl that's spreading the news that Ohio is a place of food entrepreneurship! I also heard Jeni on Splendid Table and loved hearing about why she uses certain ingredients. I'm not afraid of a little corn syrup in moderation, so small batches of ice cream are right up my alley.

5:43 AM, August 24, 2011  
Blogger Megan Taylor said...

Wow! I never thought to make frozen yogurt (which is funny, because it's one of my favorite treats). Love the looks of the yogurt in the tea cup, it's reminds me of something from Anne of Green Gables...

7:11 AM, August 24, 2011  
Blogger Junsui said...

I was in Ohio and a friend of mine was texting me and insisting I go to Jeni's Splendid Ice Creams to try it but, sadly, I didn't get to go! And now that I'm seeing how awesome and glorious her ice cream is, I'm really wishing I could turn back the clock now. Oh well, I guess I'll just have to buy the book! This looks great!

8:16 AM, August 24, 2011  
Anonymous Andrea {From the Bookshelf} said...

My biggest let down in any recipe I try for my blog is the tower of dishes and pans and pots in the sink! Your yogut looks yummy!

11:05 AM, August 24, 2011  
Anonymous Anonymous said...

I like how you are honest about the yogurt....maybe it wasn't the absolute best thing you ate, but it was close. So many food bloggers rave that everything they post to their blog is absolutely the most wonderful, delicious food they have ever tasted in their lives. I don't believe it. You, I can believe.

5:05 PM, August 24, 2011  
Blogger d-made said...

You just caused me to purchase the ice cream attachement for my KitchenAid. I swore I wouldn't let one in my house.

5:36 PM, August 24, 2011  
Anonymous FreeRangePamela said...

Wow. So amazed by the comments here. I had reached the point where I wasn't so excited about making homemade ice cream because it -- mostly -- wasn't so satisfying. And it especially hasn't stored well. Now, I feel like I've got a new lease on my ice cream life. Thanks!

5:46 PM, August 24, 2011  
Anonymous Frances @ The Foodess Files said...

Oh, yea! I had heard about Jeni's but was sad I might never try it because it's so far away! Now I can! SUCH A LOVELY REFRESHING DESSERT AFTER A SUMMER BURGER...:) Or an LA food truck meal...;)

7:14 PM, August 24, 2011  
Anonymous T Crossley said...

Jeni's ice creams are amazing. I'm working my way through her book. The chocolate ice cream and salty caramel ice cream are some of the best ice creams I've made or eaten.

8:00 PM, August 24, 2011  
Blogger karla said...

Hi Molly!

Love your sight and have added you to mine as one of my inspirations.

Would also like to share with you my "Summer Surprise"blog post about using all my fresh-grown zucchini by making "Zucchini Lemon Sorbet," which is delish!!!

Link to that post is at: http://rosepetalandpearl.blogspot.com/2011/07/summer-surprise.html


8:13 PM, August 24, 2011  
Blogger seattlewendy said...

Made this today and it's like fantastic lemon cheesecake. I had smooshy blackberries on hand so made it with a blackberry swirl--very Seattle--and used Greek low-fat yogurt because I didn't read thru the recipe completely and thought I could save myself the step of draining the yogurt. Delish, anyway.

9:42 PM, August 24, 2011  
Blogger SE said...

The corn syrup poster has it a little wrong --corn syrup can't "contain" HFCS as High-fructose corn syrup is, by definition, a variant of corn syrup.

That being said, corn syrup not great for you either, just has less badness than HFCS.

Personally, I would try a mild flavored honey if you are worried about corn syrup.

10:20 PM, August 25, 2011  
Blogger Rachel said...

I just made my first recipe from that book last weekend and thought the same thing. It had better be the best dang ice cream...ever. My kitchen looked like a chocolate tornado. I will admit, the mexican chocolate is pretty freaking good. I think I'll try her poached pear and reisling next.

10:51 AM, August 26, 2011  
Blogger kyleen said...

I love fro yo and yours sounds ans looks delicious. I love the blueberry swirl running throughout. Unfortunately, I had to return my friend's ice cream machine so I can't make this. One of these days, I'll invest in one, one of these days...

8:11 PM, August 26, 2011  
Anonymous Kimby said...

Splotches and pockets and tea cups, oh my! :) Count me in.

9:09 PM, August 26, 2011  
Anonymous Vanessa Kimbell said...

I've been making Frozen yogurt for a few months now .. It's utterly delicious .. great post!

4:13 AM, August 27, 2011  
OpenID kerrycooks said...

I love how you mention the downside of homecooking - all the washing up and kitchen clean up! Sounds like the yoghurt was worth it though

11:10 AM, August 27, 2011  
OpenID gourmetstylegirl said...

Two things:

Thing 1 - you have just inspired me to attempt my first ever batch of homemade ice-cream! Thanks for the tips and advice.

Thing 2 - I'd love to frame that very first picture and hang it in my kitchen! If you ever decide to sell prints, you'd have one very happy customer.

Thanks, Molly!


11:40 AM, August 27, 2011  
Blogger seattlewendy said...

Made the roasted cherry goat cheese ice cream, too, with a little less goat cheese because that's all I had on hand. Fabulous texture, great taste, and lots of frozen cherries. And a perfect summer weekend.

11:56 AM, August 27, 2011  
Blogger Doris said...

I was in Columbus a few weeks ago for a business trip and my co-workers took me to the Jeni's ice cream shop on High Street. It was amazing!

I bought the book and tried to make the lemon-blueberry fro-yo and didn't have much success. It was completely hard. I'm going to attempt it again. The next recipe to try is the Riesling and Pear; it was one of my favorites at the shop.

7:16 PM, August 27, 2011  
Blogger margie said...

This is interesting. If I'm honest, I've never actually tried Jeni's ice cream (because, frankly, the $14 for a pint at the one place in LA where I've found it is obscene). That being said, I've heard such wonderful things about her ice cream that I'm already on amazon looking for the cookbook.

I have to question, though, if it is worth all that trouble. I make a lot of ice cream and frozen yoghurt, and I rarely dirty more than one bowl, one pot, and a measuring cup. I'm no professional glacière, but I can't imagine such a complicated process making enough improvement.

Then again, I kind of like my frozen yoghurt to be a little bit icy, so maybe I'm just weird.

12:18 PM, August 28, 2011  
Blogger ggouveia said...

I made the lemon-blueberry frozen yogurt, and it's soooo worth the dirty dishes! The texture is amazing, and stays smooth and creamy after a couple of days in the freezer...if you can keep it that long!

4:48 PM, August 28, 2011  
Anonymous michele said...

As a big yogurt and tea fan I was quite happy to see you put the yogurt in a nice teacup.

9:33 AM, August 30, 2011  
Anonymous John said...

I grew up in Columbus, and had the fortunate pleasure of enjoying Jeni's from the beginning. I moved away about five years ago, but now am fortunate enough to have Jeni's at a local grocer in Minneapolis. Her cookbook just arrived at my door recently, and I can't wait to take a stab at the Roasted Cherry and Goat Cheese. It's been my favorite for quite some time now.

5:22 PM, August 30, 2011  
Anonymous Anonymous said...

I am a Danish woman living in Germany and I dont know the difference between corn syrup and high fructose corn syrup.Does anyone know the difference? Annette

1:54 AM, September 01, 2011  
Anonymous Sarah said...

I used to live in Ohio and have visited Jeni's place in the Short North in Columbus several times - it's so scrumptious and I haven't been able to find anything close it it here in Michigan. Thanks for posting the recipe (and noting that she now has a cookbook)! We can't wait to try this one out - it's sure to bring back great memories.

10:16 AM, September 03, 2011  
Anonymous Adam and Theresa said...

how disappointing...I thought you could just freeze yoghurt to get frozen yoghurt! I did have my suspicions that might be a bit too simple though..Now I'm going to have to try this!

3:59 AM, September 05, 2011  
Blogger Valérie said...

nom nom that looks delish! definitely giving it a try this weekend :)

12:20 PM, September 08, 2011  
Anonymous Faythe said...

I can relate to spending quality time in my kitchen, surveying the messy aftermath of attachments, dishes and dishes. Bliss is had in the end result. Oh, the pleasure of tasting a job well done!

2:27 PM, September 14, 2011  
Blogger Eva / Sycamore Street Press said...

Ah, Jeni's Ice Cream is one of the main things that I miss about living in Columbus, Ohio. (That and the thrift stores, our charming historic neighborhood, and the burgers at Northstar Cafe.) I've been meaning to pick up a copy of her book, and this reminded me! My favorite flavor of hers (and I think I probably sampled them all!) is Gravel Road (salty caramel with smoked almonds) and the runner up is lime cardamom yogurt. So amazing.

7:11 PM, September 17, 2011  
OpenID vanillalemonade.com said...

Love Jeni's! I made her corn and berry ice cream not to long ago! A-mazing!

5:22 PM, September 21, 2011  
Blogger Payal Shah said...

I made this particular recipe like 4x's since you posted this. And I have to say I and everyone else that tried it absolutely loved it. Thanks so much posting this.


8:34 PM, September 29, 2011  
Anonymous Jaime P. said...

@ SE - re corn syrup. No really, corn syrup does contain high fructose corn syrup. Look at the ingredient list on your corn syrup at home. Probably it's Karo and probably it says Ingredients:
Light Corn Syrup, High Fructose Corn Syrup, Salt, Vanilla.

Studies done by pepsi-cola and corn sugar.com tend to suggest that it gets processed the same as sugar. Studies done by impartial parties tend to suggest that's not the case and it's not real good for you. The Mayo clinic seems to say research is still evolving and don't consume too much sugar/sugar substitute. Which is sound advice that as a dessert-with-every-meal person, I certainly don't follow ;p

Anyway, it's everyone's own personal choice and tons of professional bakers use corn syrup all the time. I'm just a sugar gal, and wanted to present alternatives.

5:17 PM, October 02, 2011  

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