Shop-Style Tart Frozen Yogurt with Strawberry Swirl

By Sprig Originals ✓ · cooked up in Sprig

The frozen yogurt you actually crave from a good scoop shop: bracingly tangy, dense and creamy rather than icy, with a ribbon of cooked-down strawberry running through it. Straining whole-milk yogurt overnight concentrates both the tang and the body, and a little corn syrup keeps the texture smooth and scoopable straight from the freezer. Eat it soft-serve style right out of the machine, or freeze it firm for clean scoops.

Ingredients

• 32 oz plain whole-milk yogurt (not Greek)
• 2/3 cup granulated sugar
• 1/4 cup light corn syrup
• 3 tbsp nonfat dry milk powder
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt

• 12 oz strawberries, hulled and quartered
• 1/3 cup granulated sugar
• 2 tsp fresh lemon juice
• 1 pinch fine sea salt

Instructions

1. At least 24 hours ahead, put the bowl of your ice cream maker in the coldest part of the freezer. Line a fine-mesh strainer with two layers of cheesecloth or a coffee filter, set it over a deep bowl, and scrape in all 32 oz of yogurt. Cover and refrigerate 8 hours or overnight, until about 1 1/4 cups of whey has drained off and you are left with roughly 2 1/2 cups of thick, cream-cheese-like yogurt.
2. Make the swirl: combine the strawberries, 1/3 cup sugar, 2 teaspoons lemon juice and a pinch of salt in a small saucepan over medium heat. Cook, stirring and mashing with a fork, for 8 to 10 minutes, until the fruit breaks down and the mixture reduces to about 3/4 cup of thick, jammy sauce that mounds on a spoon. Scrape into a small container and refrigerate until cold, at least 2 hours (it must be fridge-cold, or it will melt the yogurt).
3. Scrape the strained yogurt into a large bowl and discard or save the whey. Whisk in the 2/3 cup sugar, corn syrup, milk powder, 1 tablespoon lemon juice, vanilla and 1/4 teaspoon salt. Whisk hard for a full minute, until no grit of sugar remains on the whisk and the base is glossy and smooth. Taste: it should be aggressively tangy with a clean sweetness. Add up to 1 more teaspoon lemon juice if you want it sharper.
4. Cover and chill the base in the refrigerator for at least 2 hours, or up to 24, until it reads 40°F or colder. A truly cold base churns faster and freezes with smaller ice crystals.
5. Whisk the chilled base smooth, then pour it into the frozen ice cream maker bowl and churn 18 to 25 minutes, until it has the volume and hold of thick soft-serve and pulls away from the sides of the bowl in ribbons. Do not over-churn past this point; frozen yogurt turns grainy if it warms and refreezes.
6. For soft-serve, scoop into chilled bowls immediately and spoon the cold strawberry sauce over the top. For scoopable frozen yogurt, spread one third of the churned yogurt in a chilled loaf pan or 1-quart container, dot with a third of the strawberry sauce, and drag a butter knife through it once or twice. Repeat with the remaining yogurt and sauce in two more layers, keeping the swirl streaky rather than mixed in.
7. Press a sheet of plastic wrap directly onto the surface, cover, and freeze 4 hours, until firm. Before serving, let the container sit at room temperature 5 to 10 minutes, then scoop with a warm, dry spoon.

Chef's tips

Nutrition (per serving, estimated)

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