Lime Frozen Yogurt

Here's a cool way to kick off summer! Lime Frozen Yogurt is soooo refreshing. And, no, it isn't supposed to be green!

You might have the kind of ice cream maker that has the canister you put in the freezer. If so, put it in the freezer now and stir up this recipe and refrigerate it for at least 8 hours up to a day or two (I do 24 hours).

My ice cream maker is the self-refrigerating compressor type, which is too heavy for me to pull in and out of a cupboard, so I keep it in my butler's pantry at all times.

But before you get all green with envy over my having a butler's pantry, let me tell you it's not an official butler's pantry. It's just a humble countertop in the garage. 

When we remodeled the kitchen years ago, we had the crew carefully remove the old cabinetry and install it against the back wall of the garage. While most of the cabinets are filled with typical garage stuff, most of the countertop holds the appliances I don't use every day. 

Difference is, I actually use the ice cream maker right there! I leave it exactly where it is stored, uncover it, plug it in, and make the frozen yogurt. When it's done, I just turn it off, remove the lid, lift the mixing bowl out by its handle and take it into the kitchen.  

Are you a frozen yogurt fan, or do you prefer ice cream? Tart or sweet? In case you missed my Coffee Chocolate Gelato recipe, check it out. 

Lime Frozen Yogurt 

(Makes about 1 quart) 

Finely grated zest of 1 medium organic/unsprayed lime

5/8 cup* (5 fluid ounces/148 ml) freshly squeezed and strained lime juice
3/4 cup (5.25 ounces/149 grams) sugar 
2 tablespoons (0.5 ounce/14 grams) non-GMO cornstarch
1/8 teaspoon salt

1/2 cup (4 fluid ounces/118 ml) heavy whipping cream
3 cups (24 ounces/680 grams) plain full-fat** organic Greek yogurt with no additives or stabilizers

2 tablespoons rum
1 teaspoon vanilla extract

* Quite tart. If you like less tartness, use 1/2 cup juice.
** The full-fat yogurt (and the rum or other liquor and the cornstarch) makes the yogurt less icy and more scoopable.

1 Zest one lime; squeeze enough limes to make 5/8 cup juice. 

2 In 1-quart saucepan whisk together sugar, non-GMO cornstarch, and salt. Whisk in cream until mixture is smooth, then whisk in lime juice and zest.

3 Heat over medium-low to medium heat, stirring or whisking constantly, just until it is just below a simmer (if you stick your impeccably clean little finger into it, you will jerk it right out!) and starting to thicken. Remove from heat.

4 Measure yogurt, rum, and vanilla extract into 1-quart glass measure (the spout will make pouring mixture into the machine easier). Gradually whisk in the heated mixture. You should have about 3 3/4 to 4 cups. Cover and refrigerate until well chilled, at least 8 hours or up to a day or two (I always aim for 24 hours for maximum flavor development and chilling). 

5 Put the ice cream paddle into the mixing bowl of the Cuisinart ICE-100 compressor ice cream and gelato maker; whisk the chilled mixture, pour it into the mixing bowl and put on the lid. Turn unit on, set timer for 30 minutes* and press Start; let spin until thickened. OR follow the directions for whichever ice cream maker you have.

* Check it in 20 minutes. It might be ready in 20 or 25 minutes, but if you set it for 20 minutes and it stops, you can't restart it with the frozen yogurt already quite thick. So set the machine for 30 and your kitchen timer for 20 minutes.

6 Turn the unit off by pressing the power button, remove the lid, lift the mixing bowl out by its handle and remove the paddle from the bowl. Transfer the soft frozen yogurt to an airtight container (I use yogurt containers), and place in freezer for at least 6 hours. Everyone's freezer is different. If necessary, remove from freezer about 15 minutes or so before serving to make it easier to scoop.

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Jean

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