Last week I had a night of experimental cooking, of things I’d been intrigued by or curious about making but never tried. On the menu: homemade frozen yogurt and turnip fries. Now I will save you the time of cooking turnips as fries and let you know there is a reason you don’t see turnip fries on menus: they’re not very good. I figured they’d have the potato consistency, as they do when they’re boiled, but I was sorely disappointed when they remained rather rough and sour tasting. The froyo on the other hand, was another story.
It is the time of year when frozen yogurt becomes a common part of my diet. It’s my go-to when I want something sweet, something indulgent, or really just something cold. But while doing some research on the hip frozen yogurt joints popping up all over town, I learned that a lot of these stores use corn syrup in their yogurt, along with several other ingredients I cannot even recognize. Cellulose gum? Guar gum? Carrageenan? Why not simply yogurt, fruit, and sugar?
I’ve heard time and again that you can’t make frozen yogurt without an ice cream maker, but after seeing this recipe in Eating Well, I decided to give it a go. I popped some strawberry flavored Greek yogurt (Ciobani) in a blender along with five frozen strawberries, a tablespoon of sugar and a tablespoon lemon juice. I blended the mixture together until smooth (though I left a few frozen strawberry chunks cause I like it that way), placed in a plastic container and popped it back in the freezer. One hour later I had homemade frozen yogurt to eat as dessert. I topped mine with crushed dark chocolate and a fresh strawberry.