How to Make Strawberry Frozen Yogurt with Chocolate Magic Shell | Julia At Home
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- เผยแพร่เมื่อ 7 ก.ค. 2024
- For a frozen yogurt that’s dense and creamy-not icy and rock-hard like most versions-the key was controlling the water in the base so that the number of large ice crystals that formed during freezing was minimized.
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Interesting technique with the yogurt. I'm guessing with a few tweaks you could make all sorts of flavors of frozen yogurt with this, not just strawberry.
Julia holds down like 75% of this YT channel on her own from home haha. Thanks again!
When Dan Souza developed this frozen yogurt recipe for Cook's Illustrated magazine in 2016, it was one of four flavour variations (there are at least a couple more that appear in their cookbooks). Dan also presented his ginger variation on Season 17 of ATK and a 2022 episode of What's Eating Dan?
Many years ago I was a pastry chef. Invert sugar and gelatin are great pro tips! Honey would do in a pinch as well, but I think it's like 50% invert by volume iirc. Great to see the magic shell trick too! This video reminds of a item I put on a mignardise plate long ago - it was inspired by the 'red hot' cinnamon candy: a one bite frozen sphere of star anise and vanilla infused buttermilk sorbet, covered in a coconut oil based cinnamon-ginger-white pepper red hot magic shell. It was a fun 'one bite' experience of spicy hot crunches from the shell, with the literal cold of the sorbet and cooling effect of star anise.
Don't throw away your whey! use it in a smoothie, or, in place of buttermilk or other liquid in baked good mixes.
Yes! Do not get rid of the whey, it's also great for brining chicken and adding to soups.
If Julia's batch is 1/2 gallon I would and could eat it all probably in 20 minutes even though I'm lactose intolerant!!!
Do it with Greek yogurt. Your tummy will thank you. ❤
LOVE youuu!!
Ah. Put that in a ninja creami cup and spin it after frozen. I’m going to try this!!
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This is a very beautiful recipe and looks very yummy yummy ❤❤❤❤❤
Looks so delicious and I can’t wait to make this for the fam!! The best recipes and chefs are at ATK, btw.
Will the chocolate shell harden over a cake (Swiss Roll)?
Great video! I learned a lot.
Delicious 👍😋
I will definitely try it on my channel. So delish 😋🤤🤤
8:24 here's a question for the test kitchen. Whilst using such a small pan on a big hob. Is it better to place it in the middle if the hob, like Julia, for faster heating? Or place the pan so the flame is under the pan? (Here l'm worried the wood handle is right over the flames.🥵. 💖🌞🌵😷
Wow, I never thought about making my own fro yo, but it's surprisingly easy!
Sometimes I wish Julia lived next door to me and would want to use me as a taste tester.
So odd. Why not determine the amount of whey that needs to go back into the strained yogurt rather than what needs to come out? Surely the amount of whey will differ from brand to brand and from batch to batch.
because they want a set volume to strained yogurt+whey for the recipe, and it's a lot easier to measure the liquid whey than it is to measure the strained yogurt (since they started with a known amount of yogurt)
Strawberries are 1 of my favorite berries
what can you sub for Lyle or corn syrup??
When Julia's colleague Dan Souza developed this recipe (with three variations) for frozen yogurt in 2016, he considered using corn syrup, agave and honey in addition to Lyle's. But the honey and agave would have introduced distinct flavouring that would've competed with the tang of the yogurt and the starch in the corn syrup also muted the yogurt's tartness. So that's why Dan ended up using Lyle's. (Apparently, there are also recipes for making your own golden syrup.)
However, depending on the flavour of frozen yogurt you're making, the distinct taste of the honey or agave may be fine - someone commenting on the recipe's webpage said that honey was quite good with Dan's ginger frozen yogurt. Dan's ginger version was featured in a Season 17 episode of ATK in 2017 (full episode in 2018 and standalone segment in 2019) and also on What's Eating Dan? in 2022.
Wow Lyle's golden syrup is pale compared to the local product we have in New Zealand!
How long will it last in the freezer before it goes hard?
I've never had it last that long But, frozen yogurt will harden in our deep freeze set at about -5° F (about -20° C), in our regular freezer, about 10° F it will remain somewhat soft.
Not entirely sure what you're asking as both ice cream and frozen yogurt may need to sit out at room temperature to become more scoop-able - which may also vary with the dexterity and hand strength of the person scooping - but the recipe says it can be stored for up to five days. Comments on the recipe webpage say the five days is a kind of "best before" indicator in that the quality might start to diminish (typical of frozen confections), not that is less food safe.
Does that blender pulverize the strawberry seeds?
Since it was smooth I would say yes.
However, the “seeds" you see on the outside of a strawberry are actually the plant's ovaries and are called "achenes." Each “seed" is technically a separate fruit that has a seed inside of it.
@@theoriginalbridgetconnors thank you!
Is your blender a Vitamix?
It says "Vitamix" right on the front of the unit (0:20).
@@sandrah7512 Sorry, I missed that.
I was going to ask what make and model the blender is (Vitamix) as I couldn't make it out. I'm looking to buy one and it looks like that jar is made of a rubbery plastic instead of glass or brittle plastic. That would be good but I just went to their website and the prices start at $400 not so good.
Majority of strawberries are in season MAY - JUNE.
Wondering if this was recorded a few months back?
More like two years ago. Not everything you see on TH-cam was made initially for TH-cam. 🤷🏼♀
Can we get a camera that actually looks into the pot? 😂
In Julia's kitchen, that usually requires a guy standing in the corner on the counter. For such a quick shot, not really worth the effort. 🤷🏼♀️
@@sandrah7512 We really should be able to see the wrinkled appearance that she spoke about but it was a really nice shot of the pot
What is a good ice cream maker
Love ya, Julia, and all your great instructions, but this one point-- no microwave use for food!! The only good use for a microwave, in my opinion, is to heat a bean bag heating pad (e.g. Bed Buddy). The effect of microwave energy on food is to render it nutritionally dead, useless to our health. Thank you for all your great ideas. But we should NOT be cooking our food in a microwave or teaching our children to. 🙂
@@2Hearts3what does this have to do with the OPs comment?
If you're a nerd like me, you won't get better ice cream than making it with liquid nitrogen. You get the smallest possible ice crystals so it's so smooth.
How to make ice cream without an ice cream maker
th-cam.com/video/72Ml3U39xqs/w-d-xo.htmlsi=mnVVXHHyktXm0bTR
They did an equipment review a couple years ago too
th-cam.com/video/JG6XS6X6auM/w-d-xo.htmlsi=j9kJ9lC5FIszFNvO
@@sociopathmercenaryNothing. It is also an absolute myth. Says a guy who does not like to waste the space for a microwave.
Julia is using a Breville ice cream maker in the video but she does mention that the ones with the frozen canisters work pretty well too
Fun to watch. The most important requierement was not mentioned until minute 5.
step 1: buy an ice cream maker!
I would try raspberries
If the shell hardens in the pan, just melt and pour into a jar. 💖🌞🌵😷
Scrape the side!! Ahh!!
An ice cream maker is the kind of uni tasker I could see myself investing in.
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save the whey for bread!
I've been doing the coconut oil & good chocolate magic shell trick for decades. She used a lot more coconut oil than I do. I just add a little bit so my chocolate doesn't taste like coconut oil. Not a fan of adding salt to it either.
Ok, so the question that has to be asked - At 7:39 does Julia lick the strawberry off her finger right after the camera fade. Because I know I would!
I would suggest using xanthan gum, not gelatine. It's vegan, keeps for ages, and is readily available online. It's used widely in commercial settings to smooth out textures and create a luxurious mouthfeel.
Also, golden syrup is nothing like maple syrup! It has an almost harsh sweetness that needs fat to cut through it making it a good choice here, but not a universal sub for maple syrup.
So why is it called frozen yogurt when it's ice cream?!
? The main ingredient is plain whole milk *yogurt*.
Wouldn’t one want the mixture to be at /most/ 40 degrees?!?
this is too advanced for me, I'll probably end up setting the kitchen on fire
Me, too! 😂 As cute as the firefighters are. . . .
Truth is... I just put my favorite yogurt straight into the ice cream maker, just until it's soft serve and I'm good! 💖🌞🌵😷
Great video, but DON'T THROW OUT THE WHEY!!
About a year after this video was recorded (in 2021), Dan shot a segment on yogurt for his "What's Eating Dan?" series where he gave several suggestions for using up the whey from a ginger variation of this same frozen yogurt recipe (he also developed the strawberry version and two others), including using the whey as a substitute for buttermilk in biscuits, a starter for your next batch of yogurt or as a substitute for egg white in cocktails. This was an improvement from when Dan first presented the ginger frozen yogurt version on ATK TV in Season 17 when he just chucked the excess whey down the drain. 😮 This ATK season is also notable not just for being one of the last they shot before moving to the Boston Seaport, but also for using pre-recorded test cooks in the background which was made most obvious when Dan's doppelgänger is toiling away in the background while Test Cook Dan is featured cooking with Bridget or Julia in the foreground. 😬🤣🤦🏼♀
Thumbs down for no printed recipe (
Super simple recipes require no written recipe. 😅
Too much work and time
Short hair makes her face look fuller. Or it could be all those desserts she eats.
And this comment really draws attention your shortcomings...
(Thanks/apologies, D. Niven)
@@sandrah7512 Yes . I am shallow Hal. ( Thanks/ apologies Jack Black).