After a long debate, I finally splurged and bought an ice cream maker. Mind you, I'm very skeptical about kitchen appliances and we have a tiny kitchen with negligible storage space. But I couldn't resist Sur La Table's exclusive cobalt "crush." The fabulous color and ease of use eventually seduced me. It's just flat-out adorable.
However, my first attempt was disastrous! I tried to make a berry frozen yogurt, but the freezer bowl wasn't frozen enough, so the yogurt didn't set. I was too impatient. Even after putting the mixture back in the freezer, it ended up rock solid. Also, I didn't add enough sugar (so much for improvising). It was terrible and I ended up throwing it away. So disappointing -- I even considered taking the machine back.
But I decided to give it another try -- especially after Kathy's boyfriend, Kevin, gave us some fresh lemons from his tree.
Luckily, I found this recipe on the Cuisinart site for Frozen Lemon Yogurt. And even though I wasn't thrilled about having to cook, then cool the ingredients (one reason I almost didn't buy the machine), I followed the the recipe exactly (**except using fat-free, not low-fat, yogurt), hit the "on" button and crossed my fingers.
The end result was really stunning.
Tart, creamy, softly frozen (keeping its creamy, yet firm consistency even after being frozen a full day). The lemon zest added an extra tang and texture. This batch was worth the price of the machine -- and I can't wait to try more. Ray was really skeptical about lemon and yogurt together, but asked for seconds (and thirds). Mmmm.
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