Meyer Lemon Frozen Yogurt
Updated: Apr 2
A RECIPE FROM KINDRA'S HOMESTEAD KITCHEN
In the dark months of the year, we are blessed to have an abundance of Meyer lemons on our tree. The Meyer lemon is one of a few perennial trees we are able to grow in the homestead's greenhouse, and its produce has become a wintertime favorite in our kitchen. (To read more about why we grow them, check out the article on the Improved Meyer Lemon.) Meyer lemons bring a bright freshness to the table during the lingering days of winter--or any other time of year!
Meyer lemons are a delicious addition to salad dressing, coleslaw, and many other dishes, but one of our favorite ways to enjoy them is in frozen yogurt. Most of the year we have an abundance of cream and homemade yogurt (thanks to our milk cows Sweet Alyssum and Buttercup). It makes smooth, rich frozen yogurt, and is a perfect canvas to feature the Meyer lemon flavor.
½ cup organic cane sugar
½ cup buttermilk powder (or substitute regular milk powder)
1 ½ teaspoon Bob's Red Mill guar gum
¼ teaspoon powdered stevia
a pinch of sea salt
Whisk these ingredients together thoroughly. (Note: We get all of the above ingredients through Azure Standard, a natural foods distributor that ships throughout the United States. Azure is one of our primary sources for food that we can't grow on the homestead.)
Add and mix thoroughly:
4 cups plain yogurt
½ cup cream
2 medium organic Meyer lemons, chopped (we leave the peels on), with seeds removed
Chill the mixture for a few hours in the refrigerator and then freeze according to your ice cream maker instructions. We use a Donvier ice cream maker to freeze our ice cream and frozen yogurt. If you don’t have one, keep an eye out--they can often be found at thrift stores. We’ve been very pleased with ours.
Meyer lemon frozen yogurt takes only a few minutes to whip up. It's a great treat to enjoy with family on a dark winter evening. This recipe makes about a quart and a half.
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