Take the pan off the heat and let the mixture cool completely. Set the pan over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Add the sugar mixture and immediately whisk vigorously until smooth (but don’t fret over a few lumps). Combine 1 1/4 c water and the corn syrup in a small saucepan. Make the base: Stir together the sugar and xanthan gum in a small bowl.2 Tbsp / 30 g freshly squeezed lemon or lime juice.8 oz / 225g trimmed and chopped strawberries.1 1/2 c (360g) super-tart Greek yogurt, very cold (see notes above).1/4 to 1/2 c strawberry syrup (recipe follows).Makes about 3 pints / Inspired by Salt & Straw and Serious Eats Ingredients: For the base: If you do strain the syrup, the remaining fruit can be refrigerated and used to spread on toast or top your fro-yo. Straining the strawberry syrup is optional if you like a more chunky frozen yogurt you can leave the fruit solids in.You can also sub 1/2 cup sour cream for part of the yogurt for a little added tang and richness.Either way, do not use fat-free yogurt for this recipe. Both work well, though I slightly preferred the texture of regular Greek yogurt. I’ve tried this with both regular 2% Greek yogurt, and full-fat regular yogurt (strained overnight in a cheesecloth-lined sieve set over a bowl).I can see having a pint of this deliciousness always on hand, changing up the fruit depending on the season. A ribbon of strawberry syrup adds a touch of sweetness and color to a creamy, tart fro-yo base. I decided to start my churning journey with this strawberry swirl frozen yogurt. Most of the remaining recipes build off one of these bases and you can actually whip up large batches of the bases and refrigerate/freeze portions for later use so you can practically churn up a pint on a whim. One of the great features of the Salt & Straw cookbook is that it starts out with three simple base recipes: one for regular ice cream, one for sorbet/frozen yogurt/sherbet/gelato, and one for coconut (dairy free) ice cream. And by the next day, with the help of a friend, he had procured a Cuisinart ICE-20 (I’ve mentioned he’s a keeper, right?). I mentioned to my husband that I was starting to research ice cream makers. (The texture of no-churn recipes have never really excited me.)īut this year, the new Salt & Straw cookbook arrived in the mail and between the mouthwatering pictures of flavors like Sea Salt and Caramel Ribbon and Strawberry Honey Balsamic with Black Pepper and pregnancy cravings for Wendy’s Frosties, I knew this had to be the Summer of Homemade Ice Cream. But I’ve never bit the bullet, sticking to semifreddos and extra trips to the ice cream parlor. I’ve probably threatened to buy one for the past three summers. But I usually take my time when it actually comes to buying stuff, especially appliances that take up valuable counter or storage space.Ĭase in point: ice cream makers.

Don’t get me wrong: my eyes light up when I discover a new bakeware store, and my idea of a good time is browsing the kitchen-related aisles of HomeGoods or HomeSense. I try to be a “kitchen stuff” minimalist.

Swirl frozen yogurt