Creamy strawberry frozen yogurt from scratch.

Strawberry Frozen Yogurt

By Sue Lau  | Palatable Pastime

Welcome to July and #IceCreamSocial, a blogging event I put together to celebrate #NationalIceCreamMonth, Canada Day,  Independence Day and also just summertime fun!

For my offering, I put together some fresh strawberry yogurt, which is made using an electric ice cream maker for the base. This is also the first recipe I’ve made using guar gum, and I am quite pleased with the texture it produced as a stabilizer.

I also strained the strawberries for a creamier texture. I remember back in the early 1990’s I got the same ice cream maker I used today- my first outing was making some vanilla ice cream which I happened to just toss fresh strawberries into just to have that chunky texture. Turns out the strawberries froze into icy chunks, which was quite unpleasant.

I also get a little perturbed sometimes when after freezing homemade ice cream it gets so hard and dry. I think this is where the guar gum must come in, because this has the best texture by far that I have tried, so I will be using this stabilizer from now on. You can find it in health food stores, although it might also come in bags by Bob’s Red Mill, although I don’t remember for sure.

I made this into a  frozen strawberry shortcake and listed those  ingredients in the recipe directions. I used a store pound cake since I just wanted a small one, and I did make the topping from scratch but am  still working towards a cold viscosity more to my liking (rather than being too firm) so you will have to wait for that recipe. I don’t get everything right on the first try, even if it tasted good.  I am just picky about how thick I want that when it’s chilled (I am not looking for jam thickness).

I actually made some cherry preserves back around 1995 that was supposed to be jam-like. But instead it  insisted on being the  perfect syrup. That recipe I blamed on getting a gallon of fresh cherries from Michigan shipped to  a grower here, and I  think they were overripe and lost pectin. But that’s a story for canning day,  right?

If you do like canning, cherry and strawberry season are pretty much closed, but the lodi and transparent apples are coming in and that makes the best dang apple butter you could ever hope for. —->>>>Apple Butter

I’ll be taking the day off from the blog for tomorrow although I  hope to have up a hot dog recipe on Monday along with some nice linkage to other dog recipes for the start of The Dog Days of Summer. You see what I did there, right? Have a nice summer weekend (or winter weekend, depending), and a great holiday if you are celebrating Canada Day or Independence day with family and friends. Until Monday~funday,

~Sue

July is National Ice Cream Month and we are kicking things off with our favorite frozen treats to beat the summer heat!

#IceCreamSocial Recipes

• Chocolate Mousse Ice Cream by Culinary Adventures with Camilla
• Cowtipper Shake by Jolene’s Recipe Journal
• Easy Nutella Popsicles by All That’s Jas
• Fresh Mint Chocolate Chip Ice Cream by Amy’s Cooking Adventures
• No Churn Cherry Vanilla Ice Cream by Hezzi-D’s Books and Cooks
• Old Fashioned Cola Float by Family Around the Table
• Peanut Butter Chocolate Chip No Churn Ice Cream by Cooking with Carlee
• Raspberry Ripple Ice Cream by Red Cottage Chronicles
• Sour Cherry Ice Cream with Chocolate Chunks by A Day in the Life on the Farm
• Strawberry Frozen Yogurt by Palatable Pastime
• Strawberry Honey Sorbet by Sew You Think You Can Cook
• Strawberry Peaches & Cream Popsicles with Gingersnap Crumbles by Tip Garden

You Might Also Like:

Pina Colada Ice Cream

Raspberry Gelato

Pink Peppermint Chip Ice Cream Pie

Mango Lassi Frozen Yogurt

Peach Milkshake