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lemongrass & kaffir lime froyo

November 12, 2013

AGDA - froyo (Large)

I’ve been sweltering away this past weekend in the heat and vague humidity of Perth in late Spring – a vast contrast to the torrential rains that have fallen back home in Sydney – and I suppose I’ve had Summer on the brain as a result.

Cool sea breezes. The soles of your feet burning on hot sand. An ice-cream dripping down your extended arm, drops accumulating at the point of your elbow in a pale, sticky mess.

I’ve always loved an ice-cream in Summer.

AGDA - froyo03 (Large)

The not-so-recent trend of frozen yoghurt had me thinking laterally, though. I’d made this recipe before – all last Summer long in fact – but never managed to make it past the scoops that came straight out of the ice-cream freezer bowl and into my mouth.

It takes a little bit of effort and forward thinking, but the rewards are well worth the effort spent.

AGDA - froyo05 (Large)

I was asked by the Australian Grand Dairy Awards to develop a recipe featuring one of the Dairy Product Finalists and this is the result (If you’d like to see a full list of all of the Finalists, scroll down near the bottom for one).

Tangy and almost unbelievably creamy, a far cry from the sometimes icy and overly sweetened swirls of soft-serve style froyo, this is a proper Summer Treat made with proper Australian flavours and produce.

AGDA - froyo02 (Large)

Lemongrass and kaffir lime from my parents’ garden made it into a syrup flecked with vanilla bean. A modern twist on that age-old summer classic of whipped soft serve from a truck.

It’s not too sweet, this mix, and the leftovers were used in a couple of wonderfully mellow cocktails (whilst the leftover froyo was… wait, I don’t think there was any!)

AGDA - froyo04 (Large)

If you’re not into the tropical flavours, you can infuse just about any flavour you like into the syrup the day before.

Blood orange rind and vanilla, perhaps. Maybe some pandan leaf and coconut. Or even a spicy coffee and chilli version.

The combinations are endless, so please let me know what you make this Summer!

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meet the Australian Grand Dairy Award Finalists!

Natural Yogurt:  Farmers Union Greek Style Natural Yogurt, Mundella Greek Natural Yoghurt and Coles Greek Yoghurt

Flavoured Yogurt: Maleny Gourmet Yoghurt Apple & Cinnamon, Gippsland Dairy Mango & Blood Orange Yogurt and Maleny Gourmet Yoghurt Passionfruit

Ice Cream: Gourmet Ice Cream White Chocolate,Salted Caramel & Macadamia, Dooley’s Premium Licorice Ice Cream and Dooley’s Premium Honey Malt Ice Cream

Dairy Gelato: Caffe e Gelato Milany Pistachio Gelato, Sugo Mi Caramelised Fig & Ginger Gelato and Caffe e Gelato Milany Dark Chocolate Gelato

Milk: Alexandrina Pure Jersey Full Cream Milk, Pura Original Milk and Over the Moon Non Homogenised Jersey Milk

Specialty White Dairy Drink: Pauls Smarter White Milk, Pauls Zymil Low Fat Milk and Norco Hi Lo

Flavoured Dairy Beverage: Oak Egg Nog, Dare Iced Coffee Double Espresso and Dare Iced Coffee Double Espresso

Cream: Yea Brand Creme Fraiche, Tweedvale Pure Double Cream and Yea Brand Double Cream

Butter or Butter Blend: Tatura Salted Butter, Beautifully Butterfully Salted Butter and Beautifully Butterfully Unsalted Butter

Dairy Dip Ultimate Dairies: Fetta & Kalamata Olive Dip, Paradise Beach Purveyors Pesto Swirl Dip and Ultimate Dairies Labneh & Chive Dip

AGDA - froyo06 (Large)

lemongrass & kaffir lime froyo
 
Ingredients
  • 1kg Greek Yoghurt
  • 3 stalks lemongrass
  • 6 kaffir lime leaves
  • ½ vanilla bean
  • 1 cup white sugar
  • 250ml water (1 cup)
How to make it
  1. You will need to start this recipe the day before. Place two wet Chux wipes or four layers of cheesecloth into a sieve or colander large enough to hold all of the yoghurt. Place this on top of a bowl so that there is at least 5cm clearance between the bottom of the sieve and the bottom of the bowl. I had to prop my colander up on an upturned cup to get enough clearance.
  2. Spoon all of the yoghurt into the lined colander and leave for at least an hour or (for really creamy froyo) overnight.
  3. Meanwhile, crush the lemongrass by giving it a good bash about with a mallet or the end of a knife before putting it in a saucepan. Add the kaffir lime leaves, vanilla bean, sugar and 250ml water. Heat, stirring until all of the sugar has dissolved then transfer the entire mixture to a jar. Put a lid on the jar and leave to steep overnight.
  4. The next day, drain the liquid from the bowl under the yoghurt. This liquid is called whey and is really good for smoothies, baking and fermenting, so keep it if you're feeling sprightly!
  5. Combine the yoghurt with between ½ cup of the kaffir lime and lemongrass syrup, stirring well so that it becomes smooth and creamy.
  6. Freeze the mixture in an ice cream maker, or if you don't have one, pop it in a wide and shallow dish in the freezer and whip the semi-frozen mixture every two hours in a blender or food processor. You will need to repeat this process three times for a creamy, smooth frozen yoghurt. (It's best eaten just after a whipping or straight out of the ice-cream maker as it will freeze almost solid!)

 

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Find out more about the Australian Grand Dairy Awards at Legendairy.com.au/agda

Disclosure: This post was sponsored by the Australian Grand Dairy Awards 2014. (You can see onebitemore’s editorial and sponsored post policies here)


  • #1
    November 12th, 2013

    Looks and sounds lush! Congrats too on your writing award win!

  • #2
    November 13th, 2013

    Oh I love Greek yoghurt! What a great recipe, I’m definitely going to make this at home ^^

  • #3
    November 13th, 2013

    Love the flavour combination! And how easy is that to make! 🙂

  • #4
    November 13th, 2013

    What a perfect sounding treat. The flavour combo is one that’ll always be a winner!

  • #5
    November 13th, 2013

    it was great to finally meet you, had to control my inner fan girl 😛 i love this recipe, perfect for the upcoming summer!

  • November 13th, 2013

    Ahhhhh! And you! In so glad we weren’t too old and crazy for you 🙂 x

Shez