Wait a minute, didn't I just do strawberry-balsamic ice-cream?
Well, yes... I did. But I had so many strawberries that I decided to see how a frozen yoghurt version would compare to a traditional gelato. I'm pleased--and very surprised--to say that I actually prefer the yoghurt version!
The frozen yoghurt dances over your palate in distinct stages, almost like a rocket firing. First you get a hit of strawberries, then the balsamic fizzles and dances , and then you get the creaminess of the yoghurt before everything fades back to sweet, sweet strawberries.
While the gelato is a very beautiful ice-cream, it was a little overly creamy. Now, this is probably entirely due to the very, very thick whipping cream I used--it was more akin to clotted cream than the whipping cream that the supermarket stocks!--but I found that the lingering aftertaste was of cream rather than the berries as it should have been. Don't get me wrong, I'd still happily make the gelato again, but on a scorching hot summer's day, the more restrained creaminess of the frozen yoghurt was far more refreshing than the gelato could have been.
I served small scoops of the frozen yoghurt in little vanilla-scented cookie cones which made for a lovely snack-sized treat that was so much tastier than regular ice-cream cones.
This post is my contribution to this summer's "Frozen Yogurt: Cool Summer" event, hosted by Siri.
Strawberry-balsamic frozen yoghurt
450g ripe strawberries
150g caster sugar
2 tablespoon balsamic vinegar (the best you can afford)
250ml low-fat Greek yoghurt
pinch of fine salt
Clean and hull the strawberries. Puree them with the sugar and balsamic vinegar until smooth. Pour into a jug--you can strain out the pips if you like--cover with clingfilm and chill for 2-3 hours to allow the sugar and balsamic to bring out all the flavour of the berries.
Stir in the yoghurt and salt. Taste and adjust whatever you feel it is lacking. (I added another tablespoon of balsamic as I really wanted that flavour to 'pop'.) Churn in your ice-cream maker until it has the texture of softly whipped cream. Scrape into plastic containers, press a sheet of clingfilm (or waxed paper) onto the surface of the frozen yoghurt and freeze for at least an hour to ripen and firm. If frozen for longer, soften in the fridge for 20 minutes to achieve a scoopable texture.
Vanilla-scented cones
Source: The Great Scandinavian Baking Book by Beatrice Ojakangas
55g unsalted butter, softened
50g caster sugar
1/2 teaspoon vanilla extract
35g plain flour
1 large egg white
Preheat oven to 200C. Either line a baking sheet with a silpat/teflon sheet, or grease the baking sheet heavily with butter.
Cream butter and sugar together until fluffy. Stir in vanilla then blend in the flour.Beat the egg white until stiff peaks form. Fold into mixture.
Spoon a teaspoonful of the mixture onto the prepared baking sheet and using a butter knife or spatula dipped in cold water, spread it out to a 3" circle. Repeat with another spoon of mixture.
Bake for 5 minutes until turning brown around the edges. Remove from sheet with a palatte knife dipped in cold water and quickly shapr into a cone. Leave to set/cool in the neck of a bottle.
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Comments
Ive just bought an ice cream maker so I am going to give this one a try! Yum!
1. Posted by beth on July 2, 2008
It is interesting to compare the flavors of frozen yogurt and ice cream--and the best part, is you can't go wrong with either. This looks delicious!
2. Posted by Mike on July 2, 2008
Beth, you'll love homemade ice-cream and frozen yoghurt! Top tip is to chill your mixture thoroughly to speed up the churning of the final product. Makes all the difference.
Mike, you're so right. Ice-cream and frozen yoghurt are both delicious; they just fit different moods/needs sometimes :)
By the way, I should have a sorbet post up soon for your ice-cream event :)
3. Posted by Angela![[TypeKey Profile Page]](http://www.aspoonfulofsugar.net/blog/nav-commenters.gif)
on
July 2, 2008
Your ice cream is beautiful with pink color. Also looks yummy. Cheers!
4. Posted by hong on July 2, 2008
Thank-you, Hong. I'm glad you like it!
5. Posted by Angela![[TypeKey Profile Page]](http://www.aspoonfulofsugar.net/blog/nav-commenters.gif)
on
July 3, 2008