JULY-AUGUST Dessert COTM LEBOVITZ WEBSITE - Ice Creams And All Other FROZEN Desserts
Please post all comments regarding ICE CREAMS and all other FROZEN DESSERTS found on the Lebovitz WEBSITE here. There are links to online resources in the main post on this topic.
Vanilla Frozen Yogurt
The recipe was posted and reviewed on 101 cookbooks which is where I found it.
This vanilla frozen yogurt is so simple and sooo good. I honestly did not think it was going to turn out because I opted to use fat free yogurt and I don't have an ice cream maker, but it turned out brilliantly.
I strained a 32 oz. container of Fat Free Plain Dannon for about 7 hours and ended up with about 3 cups of yogurt at the end. The recipe calls for 3/4c. of sugar and 1 tsp. of vanilla, but I only used 1/3c. sugar and it was plenty sweet. After mixing the yogurt, sugar, and vanilla together I put it into a low and wide storage container and put it in the freezer. I followed Delia Smith's instructions for making ice cream by hand, but I whipped mine every hour rather than every two and used my electric mixer the third time.
It was ready to be eaten after about 3 hours and was probably the best frozen yogurt I've had. It was smooth, creamy, and just tangy and sweet enough. The taste is not the only benefit to making this fro-yo as opposed to buying an inferior version. With commercially produced frozen yogurt going for about $7/half gallon in my area this is a really thrifty alternative.
This is a great recipe for anyone w/o an ice cream maker. I know I'll be making it again and again.
I noticed you used Delia Smith's instructions for making non-machined ice cream. Thanks for sharing this info!
Fyi, David Lebovitz has instructions for same here:
Although I have a hand-cranker Donvier, I'm interested in making some ice cream without a machine as well.
Strawberry Frozen Yogurt
Scroll way down to find the recipe
OMG!! This is divine. The biggest difference between this recipe and other froyo recipes I've tried in the past is the proportion of fruit to yogurt. Pulling an old cookbook off my shelf, I see that they call for 1 c or less of fruit to 2 c or more yogurt. Lebovitz' recipe has a mere 1 c yogurt to 1 lb strawberries, about 3-4 c sliced up. The result is intensely flavored, more like gelato than froyo. Not so economical as the more yogurt intensive recipes, but I'm more interested in flavor than money-saving anyhow.
I followed the recipe as written, using 1/2 c Fage fat-free yogurt + 1/2 c Strauss whole milk yogurt. I was going to use Strauss for the whole thing, but I only had 1/2 c left of the Fage, so decided to use it up. It came out so well, I might try all Fage next time.
I might also reduce the sugar a bit (less 2 tbsp?) the next time, though DH points out that there's a goodly tartness to it that needs the sweet to balance it. A bit tricky, probably should be adjusted depending on your strawberries. Mine were flavorful but not as sweet (and bland) as some can be.
I used my Donvier hand-cranked canister, and it was superb straight out of the Donvier. I have it in the freezer now, will report back on how it does in storage.
This recipe is in the L.A. Times Food Section but it links back to his website.
Last weekend I made the Peach Sorbet with Berries Jubilee and toasted candied/salted almonds.
The peach sorbet was just perfect, partly because I had really great peaches. He says to drop them in boiling water to loosen the skins and then peal and pit and chop roughly.
You then cook them with some sugar until they've broken down. Put into food processor and puree. She calls for a tsp of orange liqueur, but I didn't have any so put in a bit of orange zest and some juice.
You chill the mixture and then freeze in an ice cream maker, in my case, a Donvier hand-cranker. The texture was fabulous. My son and dil were over for dinner and they were impressed...a big deal to me because they have a big machine with a canister that is frozen in their machine instead of the fridge.
Anyway, while the peach mixture was cooling, I made the salted candied almonds. Very easy. 2 Tbsps. sugar, 1/2 cup sliced almonds. Spread sugar in skillet and add almonds. Cooking over med. heat, you stir until the sugar melts and the almonds are coated and a bit toasted. Sprinkle with a pinch or 2 of coarse salt and scrape onto a piece of parchment, or, in my case a Silpat.
The berries (I had blackberries, strawberries and blueberries) are quartered...except for the blueberries. You won't catch me quartering blueberries any time soon! He calls for orange liqueur and orange juice, but again I subbed extra juice and zest. 1 and 1/2 Tbsp sugar are added. This is marinated at room temp.until ready to serve.
You put a scoop of sorbet in a bowl/glass and spoon the berries and their liquid over it, then sprinkle with the toasted almonds.
This is really great! It's refreshing and light but feels rich. I'm going to be making this regularly until peaches run out.
I found the recipe in the L.A. Times, but it links to his website, so I'm sure it's on there.
I recently made his lemon verbena ice cream. What an citrusy, herby, creamy delight!!! I've served this ice cream with summer fruit pies/galettes and also simply topped it with peaches, nectarines and berries. Really delicious and perfect for summer.
Here is the link to the recipe:
I've posted on this recipe on my blog: