20 June 2024

Lime Frozen Yogurt

Lime Frozen Yogurt / www.delightfulrepast.com

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 thereI 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 / www.delightfulrepast.com

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.

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

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.

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.

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). 

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.

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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R's Rue said...

Delicious. I retweeted it.

Jean | DelightfulRepast.com said...

Thank you so much, Regine!

Thomas "Sully" Sullivan said...

Looks like sherbet in texture. I like both frozen yogurt and sherbet, and lime as a pairing is an inspired fundamental law of the universe. Speaking of inspired, turning your garage into a kind of extended pantry for appliances meets that criterion. Now if you can just create a reciprocal path to the kitchen for the car, you’ll be able to unload groceries right into the primary pantry.

Jean | DelightfulRepast.com said...

Thanks, Sully. And, actually, I ran out of time for taking photos and used an older photo of my lime sherbet in the post. You have a sharp eye! But shhhh, don't tell anyone! I've also turned a corner of my office/studio into an extended pantry (not for more appliances!); I like to call it The Cellar.

Cocoa and Lavender said...

This is just the perfect dish for most of the country now. Nice and cool. I have all the ingredients at hand and cannot wait to try this, Jean. I love the note that the yogurt and rum keep the texture perfect for scooping. David

Jean | DelightfulRepast.com said...

Thanks, David! I find even a whiff of the scent of limes refreshing and instantly cooling.

Velva- Evening with a Sandwich said...

You are absolutely right, your Lime Frozen Yogurt is a special way to kick off summer. Here in Florida we are definitely feeling it these days. This is a beautiful dessert. Thanks for sharing with us.

Jean | DelightfulRepast.com said...

Thanks so much, Velva! Hope summer doesn't heat up *too* much for you.

Angie's Recipes said...

Very refreshing and perfect for the hot weather!

Jeanie said...

If I had a machine, I'd make this one. Looks wonderful!

Jean | DelightfulRepast.com said...

Angie, thanks. I need all the help I can get in hot weather!

Jean | DelightfulRepast.com said...

Thanks, Jeanie. There are ways to freeze it without an ice cream maker, but I've never done it.

TONY said...

We are having a bit of a heat wave here. Well, maybe not what you are used to. Mid twenty degrees centigrade , blue skies, sometimes cloudy. The point is, it's warm. I could definaitely devour one of those Lime Frozen Yoghurts. No, let me rephrase that. I could devour two or three of those.
So your garage is your storeroom. We live in a 1930s semi detached house. Our road coud be a film set for the 1930s. Ha! ha! ( you don't have to dress up in 1930s clothes to come and vist us although that woud be a cool idea.) We have an integral garage as part of our house. Although not that many people had cars in the 1930s. We had it converted into a multipurpose fifth bedroom/ office. I must admit it used to be a stroeroom a bit like yours. Luckily 1930s houses are very adaptable.We also redesigned our whole ground floor adding an extension at the back and a utility room which is very much like the description of your garage. Our house will be 100 years old in 5 years time. Our road is thinking of having a 100th anniversary street party. You and Mr Delightful are invited as long as you provide the ,"Lime Frozen Yoghurt." All the best, Tony

Chatty Crone said...

That line dessert looks out of this world. And what a great idea to keep your old cabinets and hand them in the garage. And you use it right there - that is cool!

Jean | DelightfulRepast.com said...

Tony, we would love to come to your house's 100th anniversary party! If they can perfect teleporting by then ... Beam me up, Scotty. We lived in a 1911 house when we were first married. Loved it. Love old houses. If Lime Frozen Yoghurt can't survive the teleporter, I'll have to make it after we get there! 😂

Jean | DelightfulRepast.com said...

Thanks, Sandie. It is sooo refreshing. It's heating up, so I'm going to whip up another batch on Thursday.

Melynda@Scratch Made Food! said...

Jean, This post is one of my features for this week's SSPS, thank you for sharing with us, we appreciate it! Melynda @scratchmadefood!

Jean | DelightfulRepast.com said...

Melynda, thanks so much! Much appreciated.

Phil in the Kitchen said...

This is a seriously refreshing and delicious notion on a warm day in an English garden. It would be perfect for today, in fact. I can't claim to have a Butler's pantry (or a garage), but it would be really good to have a butler. I'm sure my life would be a lot more organised. Personally I'm a big fan of rich creamy ice creams but, since I found that everyone I knew refused to eat all that fat, I switched to frozen yoghurts. I must admit that they're often more refreshing. But, in the last few years, everyone I know has lost interest in those too. It must be an age thing. I must try again. By the way, it might sound a bit OTT, but I did enjoy adding some basil to lime in frozen yoghurt.

Jean | DelightfulRepast.com said...

Interesting, Phil. Thanks. I might quite like a little chiffonade of fresh basil atop a scoop of this, but I'm quite certain it wouldn't fly with Mr Delightful! If I had planted my herbs this year, I'd go pick some right now and try it. People losing interest in ice cream is probably not an age thing. I know plenty of people of advanced years who still enjoy a scoop, unless they have become lactose intolerant.

chickenruby said...

I gave myself food poising once when I made ice cream and I've been put off from trying it again. I think I'll give this recipe a go though.
Thanks for sharing with #pocolo

Jean | DelightfulRepast.com said...

Thank you, Suzanne! And I do hope you'll give it a go, despite your bad previous ice cream making experience.

Anonymous said...

This looks to be a truly delicious and perfect dessert for the summer, which I’m looking forward to as we are in the depths of winter here in Australia, and anything tangy is always a great option on a hot day!
Thank you for sharing!
Donna 🧚‍♀️❤️🐝

Jean | DelightfulRepast.com said...

Thanks so much, Donna! I hope you'll enjoy it when summer comes to Australia.

Karen (Back Road Journal) said...

I lean to the tart side of desserts and this sounds refreshingly delicious.

Jean | DelightfulRepast.com said...

Thanks, Karen. Good to find another fan of "tart"!