I was in a cooking mood yesterday. I made tortilla española, green pea and mint soup and some kosher for Passover egg white cookies. The cookies left me with three egg yolks to use up. I had some strawberries on hand, so I decided to make a homemade frozen yogurt/custard. I played it pretty fast and loose with measurements, but it turned out great. Here’s an approximation of what I did. (Note the raw eggs, which according to every menu in America, are potentially harmful to your health. Harmful and delicious.)
Also, I think I must have accidentally thrown away my camera cord. A new one is in the mail, and I’ll be updating a lot of posts with pictures soon.
Strawberry Frozen Yogurt/Custard
Ingredients
3 eggs yolks
1 T. red jam (boysenberry, raspberry, strawberry, etc.)
1 lb. strawberries, cut up
1 1/4 c. low-fat plain yogurt
shake of confectioner’s sugar
Method
Combine egg yolks, yogurt, red jam and half the strawberries in the bowl of a food processor. Blend thoroughly.
Pour the mixture into a shallow dish (I used a pie pan) and place in the freezer. Freeze until somewhat frozen, but still able to be broken up.
Meanwhile, add the remaining strawberries and a good shake of confectioner’s sugar (adjust to your tastes) to the food processor. Pulse until blended.
When the freezer mixture has achieved a somewhat-set consistency, mix in the remaining berries/sugar. Freeze until very hard. Serve.
