The sun peaked out a bit and the temperature neared 70°F (gasp) today signaling that it was time for me to break out the ice cream maker. The poor thing has been patiently waiting in the freezer since last October.
By now it’s well-known that I have dairy issues and try to stay away from dairy-laden recipes (see Mint Chocolate Chip Soy Ice Cream). But every once in a while I throw caution to the wind, pop a few Lactaid, and live on the edge.
That brings us to today’s successful (and Friday’s failed) experiment of making a refreshingly tart frozen yogurt. My goal was to create a very simple recipe where you wouldn’t need to cook, puree, infuse, strain or chill anything.
Well, let’s just say I came close and the cooking, straining and chilling are optional. Basically, I just couldn’t get the idea of light and refreshing lemon-lavender frozen yogurt out of my head.
I first tried making this with fat-free yogurt into which I mixed in mint extract, lemon juice, minced dried lavender and honey. It was a big fat failure. The mint overpowered all other flavors and the texture of the dried lavender was awful.
Today’s attempt was much better and still very simple. If you want to avoid those few extra steps then simply omit the lavender, but I think it adds a nice, fragrant touch and makes this frozen yogurt a bit more special.
Also don’t be afraid to play with the flavors and sweeteners to fit your mood. Amounts don’t have to be exact either so long as you’re careful not to add too much liquid. Taste the mixture before pouring it into the ice cream maker and adjust the seasonings, just remember that cold subdues flavor so make the batter a bit stronger than you’d ideally like.
Here’s the recipe: