Like most of you out there I’ve been trying to figure out any way possible to avoid turning on the oven in this summer heat. Lots on BBQ pork chops and salads. It’s not enough to avoid heating up the house but I’m also trying to devise ways to cool down too.
Sitting directly in front of the air conditioner is good, if not a little restricting.
Pony tails are nice. Just the act of getting my thick hair off the back of my neck is a relief.
Popsicles help. Yes they do. Especially the orange ones. I think they’re a couple degrees more refreshing.
Ice cream too. Oh my yes. Lots and lots of ice cream.
Have you ever been to a Marble Slab Creamery? If not you need to get yourself to one as soon as humanly possible. You’ll thank me later. It’s custom. It’s fancy. It’s expensive. It makes you feel like you should be clutching your White Chocolate Raspberry Swirl chocolate dipped waffle cone with your pinkies out.
After reading a recent post by Brown Eyed Baker on how you can make ice cream without an ice cream maker it was decided. I needed to do this. There was no way around it. I do still plan on getting an ice cream maker attachment for my Kitchen Aid stand mixer, but in the mean time I can still live it up in custom made ice cream fabulousness.
But I made it frozen yogurt because I kind of prefer it. Or at least that’s what I tell myself.
Lemon Blueberry Swirl Frozen Yogurt
Makes 7 – 8 servings.
Source: My imagination
2 750g containers plain whole milk yogurt
Zest from 1 lemon
Juice from 1 lemon
1/2 cup granulated sugar
1 cup blueberries
1/4 cup water
1/4 cup granulated sugar
Note: This recipe has been written for those who lack an ice cream maker, like myself. Please follow the manufacture’s instructions if making this recipe with an ice cream maker.
In a small bowl add the 1/2 cup sugar to the lemon juice and heat it in the microwave until it’s dissolved, about 30 seconds. In a large bowl combine the yogurt, zest and juice mixture until it’s smooth.
Pour the yogurt into a large freezer safe bowl and place it in the freezer. After 30 minutes take it out and stir the partially frozen edges in making sure to break them apart with a fork or whisk. Repeat this step every 30 minutes for about 2 – 3 hours until the yogurt is frozen smoothly and at a soft-serve consistency.
While the yogurt is in the freezer combine the blueberries, water and 1/4 cup sugar in a small sauce pan. Simmer the mixture on medium heat until the blueberries liquify and it reduces to a semi-thick syrup, about 8 – 10 minutes. Take the syrup off the heat and allow it to cool completely. If after the syrup is cooled it’s too thick then just mix in a little bit more water to thin it out.
Once the yogurt is thick enough, layer it with the blueberry syrup in a large bowl alternating between the two. Then take a long knife and pull it lightly through all the layers creating the swirl effect. Don’t over do it though because you’ll make the yogurt completely purple and ruin the swirl effect.
Place it back in the freezer to set for about 4 more hours or overnight. It will become very firm so you might want to let it sit on the counter for a few minutes before scooping and serving. Enjoy!