Lemon Frozen Yogurt
When I attended David Lebovitz’s book signing in New York, I picked up a copy of his newest book “Ready for Dessert: My Best Recipes“. I have shared with you previously my love of David’s ice cream book “The Perfect Scoop“, which in my estimation is one of the best ice cream books on the market. Everything I have ever made from that book is a winner. So it was with great anticipation that I sat down to read David’s latest work. The pages fell open near the middle of the book, instantly revealing an irresistible recipe for lemon frozen yogurt made with Greek yogurt and accompanied by gingersnaps. Swoon. I decided that it was fate telling me to make this recipe right away (my adoration of all things lemon and ginger had nothing to do with the decision- really!)
Luckily the frozen yogurt recipe required few ingredients which were easy to locate and took mere seconds to assemble. You may be tempted to use a low-fat Greek yogurt here since frozen yogurt has such a healthy connotation. David, however, cautions against this impulse and recommends using full-fat Greek yogurt. Think of this as a lemon yogurt ice cream rather than an opportunity for the fat police to barge in. You won’t be sorry. Honey is the perfect sweetener for a Greek inspired dessert and highlights the tart lemony flavor of the yogurt. Scooped into a small bowl nestled alongside fresh gingersnap cookies (recipe coming soon) this lemon frozen yogurt is my idea of the perfect summer dessert. Refreshing, tangy, and full of bright lemon flavor, it is easy to see why David counts this among his favorite recipes.
I have spent a lot of quality time with Ready for Dessert and am very impressed by the compilation of incredible dessert recipes. Typically I am more of a cook than a baker but this book makes me want to drop everything and head to the kitchen with a rolling pin in hand. It would make a fabulous gift for any bakers in your life or if you are looking for dessert inspiration pick up a copy for yourself too!
3 cups plain whole-milk yogurt (Greek style is best)
Grated zest of 1 lemon (organic is best since you are using the skin)
1/4 cup fresh lemon juice
2/3 cup sugar
1 Tablespoon mild-flavored honey
1/4 teaspoon citric acid, or more to taste (This gives the yogurt a really nice ‘sour’ flavor and can be found near canning supplies (sold as fruit fresh) or in Middle Eastern markets.)
Pinch of salt
Place all ingredients in a blender. Blend until the ingredients are smooth and uniformly combined. Pour the mixture into a bowl, taste to adjust the citric acid as necessary, and cover the bowl with plastic wrap. Chill the mixture for several hours or until it is quite cold. Pour the mixture into your ice cream machine and process according to the manufacturer’s instructions.