Lunchbreak: Chef Dana Cree makes lemon frozen yogurt

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Dana Cree

Taste Talks Chicago
Saturday, October 4
1:00 p.m.
43 E. Ohio Street

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Lemon Frozen Yogurt

250g sugar (1 cup)
500g greek yogurt (2 cups)
125g heavy cream (1/2 cup)
125g lemon juice (1/2 cup)
zest of 2 lemons

Place the sugar, cream, and lemon zest in a small pot, and place it on a burner turned to medium high heat. Cook the cream, stirring occasionally to dissolve the sugar granules, until the cream comes to a boil. When the cream comes to a boil, remove the pot from the stove and transfer the hot cream into a small metal bowl. Place the bowl of hot cream into a larger bowl filled with ice water. Stir the hot cream occasionally, until it is chilled thoroughly. Alternately, you can let this hot cream cool in your refrigerator for an extended period of time. When the cream is cooled, place the Greek yogurt and lemon juice in a medium bowl and use a whisk to combine them until smooth. Place a fine mesh strainer over the bowl, and strain the lemon cream into the lemon yogurt, removing all flecks of lemon zest. Whisk the cream into the yogurt evenly, and when you are finished, transfer the frozen yogurt into the bowl of an ice cream maker and churn according to the manufacturer’s instructions.

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