EST. 2011 BY LIZ RUEVEN
Farmers’ Market Ice Cream Sundae Pushes it over the Top
Jeni's Farmers' Market Sundae- Photo: Nick Fancher

Farmers’ Market Ice Cream Sundae Pushes it over the Top

After tasting so many over-the-top ice cream treats for our round-up of favorite brands last week (hard work…. ya know the rest) we wondered if  our readers would like to whip up creamy, cooling, frozen desserts in their own kitchens.

So we turned to Jeni’s Splendid Ice Creams at Home for the quintessential make-it-yourself ice cream sundae. This gorgeous cookbook won a James Beard Award for Best Baking and Dessert Book in 2011 so you know it’s trust worthy and exceptional.

We love this recipe for thick lemon yogurt because we can easily imagine feeling cooled by this sublime citrusy treat during this mid-summer heatwave.

The sundae? Well, what could be bad about peak of season summer berries all dressed up to crown this creation?

Nope. We never said it was low-fat or just one step.

Yes. You need an ice cream maker.

Sometimes you have to go for it if you want to push an indulgence over the top.

 

Farmers’ Market Sundae

Recipe: Jeni Britton Bauer, Jeni’s Splendid Ice Creams at Home (link above)

Jeni: This ambrosial sundae is eagerly anticipated each summer at our shops. We usually use tawny port, but it works well with almost any wine or spirit. You can add roughly chopped peaches, apricots, or plums, or substitute them for the berries.

Makes 6 servings

Dairy

Ingredients:

3 cups blueberries, raspberries, blackberries, halved strawberries, and/or halved pitted cherries

¼ cup sugar

1 tablespoon honey

2 tablespoons tawny port, ice wine, Champagne, or Lambrusco or 1 tablespoon Grand Mariner

Lemon Frozen Yogurt (recipe below)

Whipped Cream

6 fresh herb sprigs, such as mint, basil or lemon balm

 

Instructions:

Toss the berries with the sugar, honey, and wine in a bowl and let sit for at least 30 minutes and up to 6 hours, to macerate. The berries will create their own lovely syrup.

To assemble the sundae:

Divide the macerated fruit among 6 plates (or assemble the sundaes in wide-mouthed Mason jars). Place 2 small scoops of frozen yogurt on top of the fruit, then garnish each sundae with a large dollop of whipped cream and an herb sprig.

 

homemade lemon buttermilk yogurt
Jeni’s Splendid ice Cream- Lemon Buttermilk yogurt. Photo: Nick Fancher

 

Lemon Frozen Yogurt

Recipe: Jeni Britton Bauer, Jeni’s Splendid Ice Creams at Home (link above)

Makes a generous 1 quart

dairy

 

Frozen Yogurt Base:

1 quart plain low-fat yogurt

1 ½ cups whole milk

2 tablespoons cornstarch

2 ounces cream cheese, softened

½ cup heavy cream

2/3 cup sugar

¼ cup light corn syrup

Zest from 1 lemon

 

Lemon Syrup:

2-3 lemons

3 tablespoons sugar

 

Advance Prep

For yogurt base:

Fit a sieve over a bowl and line it with two layers of cheesecloth.

Pour the yogurt into the sieve, cover with plastic wrap, and refrigerate for 6-8 hours to drain.

Discard the liquid, and measure out ¼ cups of the drained yogurt; set aside.

 

Prep:

For the lemon syrup:

Using a vegetable peeler, remove the zest in large strips from 1 lemon; reserve for the frozen yogurt (leave the lemon zets in large strips so it’s easier to strain out later).

Juice enough of the lemons to make a ½ cup.

Combine the lemon juice and sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and let cool.

 

For the frozen yogurt base:

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese in a medium bowl until smooth.

Fill a large bowl with ice and water.

 

Cook:

Combine the remaining milk, the cream, sugar, corn syrup, and lemon zest in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.

Remove from the heat and gradually whisk cornstarch slurry.

Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.

 

Chill:

Gradually whisk the hot milk mixture into the cream cheese until smooth.

Add the reserved 1 ¼ cups yogurt and lemon syrup and whisk until smooth.

Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, more ice as necessary, until cold, about 30 minutes.

 

Freeze:

Remove the zest from the frozen yogurt base. Pour into the frozen canister and spin until thick and creamy.

Pack the frozen yogurt in a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

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SIDE DISH
Photo by Jerri Graham Photography

Hi. I’m Liz and I welcome you to Kosher Like Me.

When I’m not caressing fruits and veggies at my local farmers’ market you’ll likely find me chatting with like-minded eaters, probing the scene in NYC or seeking inspiration in my spice cabinet. Life outside of this blog is all about my family, tasty travel adventures and power walks deep in the CT woods or along the shore.

Please brew a fragrant cup of tea, grab a nosh and stay a while.