Lemon Frozen Yogurt with Red Currant Layer
Baking and Desserts • European
Description
Lemon frozen yogurt with a layer of red currant.
Ingredients
- 3.2% Milk 5 fl oz
- 10% cream 5 fl oz
- Sugar 5 oz
- Natural Yogurt 10 oz
- Corn Starch 3 teaspoons
- Lemon 2 pieces
- White Beans 1 piece
- Saffron ½ teaspoon
- Fruit Jelly 7 teaspoons
Step-by-Step Guide
Step 1
For the lemon syrup, mix 70 ml of freshly squeezed lemon juice and 3 tablespoons of sugar in a small saucepan, place over heat, and cook until the sugar dissolves. Remove from heat and let cool.
Step 2
Dissolve the cornstarch in 50 ml of milk and set aside.
Step 3
For the ice cream, in another saucepan, combine the remaining milk, cream, 88 grams of sugar, seeds from the vanilla bean, ground saffron (optional, for color), and the zest of one lemon. Heat over medium heat until it comes to a boil. Strain the mixture and return it to the saucepan, add the cornstarch milk, and cook while stirring constantly until thickened to a consistency similar to milk pudding. Remove from heat, add the yogurt and lemon syrup, and mix until smooth. Let cool to room temperature, then refrigerate overnight.
Step 4
Freeze according to the instructions. Transfer to a container, alternating layers of ice cream and red currant jelly.
Step 5
If you don't have a freezer, immediately pour the ice cream into a container, place it in the freezer, and stir the contents every 20–30 minutes until set. Drizzle with red currant jelly just before serving.
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