{"id":535,"date":"2011-08-22T22:10:00","date_gmt":"2011-08-22T22:10:00","guid":{"rendered":"https:\/\/elitemporaryblog.wordpress.com\/2011\/08\/22\/a-real-thrill"},"modified":"2015-12-24T17:30:10","modified_gmt":"2015-12-24T22:30:10","slug":"a-real-thrill","status":"publish","type":"post","link":"https:\/\/orangette.net\/2011\/08\/a-real-thrill\/","title":{"rendered":"A real thrill"},"content":{"rendered":"

I\u2019m 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.<\/span><\/p>\n

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I\u2019m not sure I would go quite that far. But it\u2019s 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\u2019t 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.<\/p>\n

In other words: I\u2019m glad I made it.<\/p>\n

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This recipe comes from the newly released book Jeni\u2019s Splendid Ice Creams at Home<\/a><\/span>, by Jeni Britton Bauer, owner of Jeni\u2019s Splendid Ice Creams<\/a> in Ohio. (Don\u2019t miss the video currently on the website. Fun stuff.) I\u2019ve made only one recipe from the book, admittedly, but I tasted a second one that Matthew<\/a> made – we ate it for dessert after our most recent podcast taping – and I think it\u2019s fair to say that Jeni\u2019s flavors are exceptional. But what\u2019s 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\u2019s 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\u2019s 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!<\/p>\n

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\u2019s creamy, a little chewy, and dense but not heavy, with true, insistent flavor.<\/p>\n

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\u2019t.<\/p>\n\n

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Recipe<\/div>\n

Lemon Frozen Yogurt with a Blueberry Stripe<\/h2>\n

Adapted slightly from Jeni\u2019s Splendid Ice Creams at Home<\/a><\/span><\/h3> \n \n <\/header>\n\n
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