idreamofflannel's Notes:
Expand1 teaspoon unflavoured gelatin Ask a question about this ingredient
1 teaspoon arrowroot Ask a question about this ingredient
1 cup 1% milk, separated Ask a question about this ingredient
2 extra large eggs Ask a question about this ingredient
1 cup low-fat plain greek yogurt Ask a question about this ingredient
1 cup non-fat plain greek yogurt Ask a question about this ingredient
1/4 cup lemon juice Ask a question about this ingredient
2 teaspoons lemon zest Ask a question about this ingredient
remaining lemon rind cut into strips Ask a question about this ingredient
1/3 cup honey Ask a question about this ingredient
2 tablespoons limoncello OR Ask a question about this ingredient
1 tablespoon vodka (unflavored or citron) Ask a question about this ingredient
Put your ice cream maker's freezer bowl in the freezer if it's not there already.
Ask a question about this stepPut gelatin and arrowroot into separate bowls and add 2 tbsp. milk to each. Let sit for at least 10 minutes while you complete step 2.
Ask a question about this stepWhisk egg and milk together in a small saucepan. Add strips of lemon zest and put on medium-low heat and whisk away. At no point should this mixture boil. If you start to see bubbles, reduce the heat!
Ask a question about this stepWhen the mixture is thoroughly heated/ten minutes have elapsed, pour in the gelatin mixture. Continue to whisk until mixture thickens and gelatin has dissolved (this requires patience).
Ask a question about this stepStir/whisk in arrowroot and heat for another minute, then remove from heat. Strain into a bowl to remove lemon rind and any egg chunks, then allow to cool to room temperature.
Ask a question about this stepWhen milk mixture is cooled (around room temperature), you can start to assemble the yogurt. In a separate bowl (one that will hold more than four cups), combine lemon juice, lemon zest, limoncello/vodka and honey. Whisk to combine.
Ask a question about this stepAdd yogurt to the lemon-honey mixture and whisk it all together.
Ask a question about this stepSince you're working with gelatin (and i've had more gelatin kitchen disasters than I can count on my fingers and toes), I strongly advise tempering the milk mixture before adding it to the yogurt. To do this, take the whisk you were working with for the yogurt and go at the milk mixture. While continuing to stir the mixture, spoon in about a tablespoon of yogurt. When that's combined, add another. Do this three or four times to reduce the temperature of the custard without shocking the gelatin into an insane gelatinous state. (I always do this with gelatin whether or not it's required) (just to be safe).
Ask a question about this stepWhen you're done tempering, mix the milk mixture into the yogurt mixture and refrigerate for at least 3 hours, if not all night.
Ask a question about this stepIf you're making it within three hours, you can start the Blueberry-Basil Sauce now so that it's thoroughly cooled. If resting overnight, make the sauce before you take the yogurt out of the fridge.
Ask a question about this stepWhen the time has elapsed and your sauce is cooling, assemble your ice cream maker. Remove yogurt from freezer and freeze according to manufacturer's instructions. (I found that freezing for the longer suggested time helped whip enough air in, but go with your preference).
Ask a question about this stepWhen the yogurt is almost done, ready your freezer receptacle (I use generic gladware, but a glass bowl with a cover works just as well).
Ask a question about this stepUpon completion, use a big spoon to dollop yogurt into your freezer receptacle. Add 1/4 of the yogurt, then spoon on 1/3 of the sauce. Continue this until you're out. You can either leave the sauce in layers like that or grab a knife and quickly swirl the topping around before covering and throwing in the freezer to firm up.
Ask a question about this stepWhen you're ready to eat it, try to scoop it. If it's too hard, just let it sit out for a few minutes.
Ask a question about this step2 tablespoons honey Ask a question about this ingredient
1/4 cup water Ask a question about this ingredient
2 tablespoons roughly chopped basil Ask a question about this ingredient
1 teaspoon lemon zest, separated Ask a question about this ingredient
pinches of salt Ask a question about this ingredient
2 tablespoons finely chopped basil Ask a question about this ingredient
basil stems Ask a question about this ingredient
In a small sauce pan, dissolve honey in water. Add salt, 1/2 tsp lemon zest, and coarsely chopped basil and bring to a boil. Reduce heat and let simmer for five minutes. Watch the liquid level while you simmer. It is okay for about half of the liquid to evaporate, but if a good deal of the basil appears uncovered at any point, add more water 1 tbsp at a time and stir to combine.
Ask a question about this stepRemove from heat and let steep for ten minutes.
Ask a question about this stepAfter ten minutes, pour syrup through a mesh strainer into a measuring cup. Try to squeeze as much of the liquid out of the basil as you can (but be careful because it might still be on the hot side).
Ask a question about this stepCheck the liquid level. You're looking to still have 1/4 cup. If you have a bit more, power to you! Keep it. If you have less, add lemon juice to make up the difference.
Ask a question about this stepReturn syrup to small sauce pan. Add washed blueberries and basil stems and bring to a simmer (for around 10-20 minutes total). Once the blueberries begin to pop, stir in the rest of the lemon zest and the finely chopped basil.
Ask a question about this stepThe sauce is done when it coats the back of a cool metal spoon and leaves a thick droplet just sitting there. Remove from heat and let cool for at least the time it takes you to make your frozen yogurt. Fish out the basil stems before you add it to the yogurt, though! And remember that the closer it is to room temperature when you layer it in, the less the yogurt will melt and the fluffier the end result will be.
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
