Recipes‎ > ‎

Roasted Strawberry Frozen Yogurt (Jeni's)

Roasted Strawberry Frozen Yogurt
Adapted from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer
Makes about 1 quart

1 pint strawberries, hulled and sliced ½-inch thick
1 cup sugar, divided
3 tablespoons lemon juice
3 cups plain low-fat yogurt
1 ½ cups whole milk
2 tablespoons cornstarch
2 ounces (4 tablespoons) cream cheese, softened
½ cup heavy cream
¼ cup light corn syrup

1. Prepare yogurt in advance: Place a fine mesh strainer lined with two layers of cheesecloth over a large bowl. Pour 3 cups yogurt into the lined strainer, cover with plastic wrap, and refrigerate 6 to 8 hours, or overnight, to drain. Discard the liquid and measure out 1 ¼ cups of strained yogurt (should be just about all of it); set aside.
2. Preheat oven to 375F. Combine strawberries with 1/3 cup sugar in a glass baking dish, stirring gently to mix well. Roast in oven for 8 minutes, or just until soft. Let cool slightly. Once cooled, Puree the strawberries in a blender or food processor with lemon juice until smooth. Measure out ½ cup of puree, reserving the rest for another use.
3. Fill a large bowl with ice water to create an ice bath; set aside.
4. Mix about 3 tablespoons of the milk with the cornstarch in a small bowl to create a slurry; set aside. In a large bowl, whisk the cream cheese until smooth. (I had better luck using a spatula and smashing it up against the side of the bowl to remove any lumps.)
5. In a medium saucepan over medium-high heat, combine remaining milk, heavy cream, 2/3 cup sugar, and corn syrup, bring to a rolling boil, and boil for 4 minutes Remove from heat and gradually whisk in cornstarch mixture. Return mixture to a boil over medium-high heat and cool, stirring until slightly thickened, about 1 minute. Remove from heat.
6. Gradually whisk hot milk mixture into cream cheese until smooth Add the 1 ¼ cups strained yogurt and ½ cup strawberry puree and blend well.
7. Cover bowl with plastic wrap and place in ice bath to chill. Let stand, adding more ice as necessary, until cold, about 30 minutes.
8. Freeze mixture in ice cream maker according to manufacturer’s instructions.

Brought to you by The Busty Baker (
Original Post:

Back to Recipe Home Page