Instruction manual

Page 32
Strawberry Frozen Yogurt
Making Creamy Frozen Yogurt. To keep the texture creamy, limit the
water content so that large ice crystals are less likely to form. Both milk
and strawberries have plenty of water, so we strain the yogurt and reduce
the juices that drain from the berries. It’s also best to denature the whey
proteins in dairy with heat according to the custard-style method detailed
above. The whey proteins will remain in the yogurt after straining and in
their denatured state they are more effective at keeping ice crystal size
small and the texture of the frozen dessert creamy.
Makes about 3 cups/.7 litres of pre-mix, or about 4-5 cups/1-1.2 litres
of frozen yogurt.
4 cups whole milk yogurt*, strained overnight to create extra-thick yogurt
10 oz (284 g) frozen strawberries
6 tablespoons (3/8 cup / 75g / 2.6 oz) sugar, or more to taste
1/2 tsp vanilla extract
1/8 tsp almond extract (oponal)
Oponal: fresh strawberries for garnish
*Made in the custard style detailed in our recipe, including holding the
milk at 195F/91C for ten minutes before culturing. The exact volume of
the strained yogurt will depend on the protein content of the milk, but will
be about 1.5 – 2 cups/.35-.5 litres.
Equipment: An ice cream freezer, and either two (2-cup/.5 litre capacity)
or four (1-cup/.25 litre capacity) pre-frozen containers. Pre-freezing the
containers and dividing the frozen yogurt up into smaller portions allows
the fastest freezing, so that ice crystals don’t have as much time to grow
large and make the texture grainy.
Prepare the Strawberries. In a medium bowl, sprinkle the sugar over the
frozen strawberries and allow them to thaw and give off juice. Drain the
juice (our berries gave off about 3/8 cup/90 ml of juice) and boil the juice
in the microwave or stovetop until reduced to 1/4 cup/60 ml. Pour over
strawberries and stir to dissolve any remaining sugar. Puree strawberries
and their reduced juice in the blender, or, for a more chunky texture, chop
the berries into pieces small enough to easily pass through the gaps in
your ice cream maker blades.