A COOL take on “strawberry shortcake.” Creamy and refreshing on a hot Summer’s day – with Brown Sugar Shortcake Pieces Folded in!
A smooth, creamy mouthfeel – decadent like ice cream yet lighter.
Also see another yummy mix-in frozen yogurt:
- 3 cups fresh strawberries
- 1 1/4 cups pure cane sugar
- 1/4 cup brown rice syrup (can use non-gmo corn syrup or Lyle’s syrup)
- 2 tablespoons filtered water
- 1/8 teaspoon sea salt
- 2 teaspoons fresh lemon juice
- 1 1/4 cups buttermilk
- 2 1/2 cups greek yogurt ( I used full fat)
- 6 Brown Sugar Shortcakes (if using for a “mix-in) see recipe
Make: Brown Sugar Shortcakes – if you want a mix-in (see recipe)
Hull the strawberries. Instead of cutting off the tops – angle a small sharp knife and cut, in a circular motion, around the green leafy top of the strawberry and into the pale flesh directly underneath – discard the tops.. that’s hulling!
Rinse, dry and cut them in half.
Add sugar, syrup, water and salt in a 2 quart non-reactive pot.
Bring to a boil, stirring. Add strawberries, stir and reduce to a simmer.
Cook uncovered for 5 minutes. Remove from the heat, let cool 5 minutes.
Add lemon juice.
Add the strawberry mixture to the carafe of a blender. Purée smooth from low speed to high – one minute.
Add the buttermilk (will cool down the mixture) and blend one minute.
Add the yogurt and blend one minute – scrape down the carafe as needed.
Add the yogurt mixture to a large bowl, cover an refrigerate until cold – 4 hours to overnight.
Process the yogurt in a ice cream machine.
Fold in 1/2″ pieces of Brown Sugar Shortcakes (if using) just before adding to containers and freeze. HINT: Use about 2 shortcakes into each pint; 6 total, 2 1/2 ” each.
See BLOG for many more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
See my CATALOG OF WELL TESTED RECIPES HERE:
Makes: 3 pints