Lemon Buttermilk Frozen Yogurt
When I was younger, my mom would host afternoon tea parties for all of the neighborhood ladies and their children. She would dust off her old wedding china and serve tea for the ladies and hot chocolate for the kids in fancy teapots alongside crustless sandwiches, quiches, shortbread cookies, lemon squares, scones, lemon curd, and preserves. It was during those tea parties that I developed my high expectation for scones…
My mom has maybe a handful of staple recipes at her disposal… Buttermilk Coffee Cake, Chocolate Chip Banana Bread, Millionaire Bars, Russian Teacakes, and Buttermilk Scones. Don’t get me wrong— my mom is one of my biggest influences as to why I love baking, but exploring and developing recipes isn’t her forte. But scones? Her simple, moist, modestly sweet, and delicate Buttermilk Scones with Lemon Curd? Well, that is one of her greatest baking feats to date. If you are able to eat a warm scone fresh out of the oven, be proud, because you’ve just had one of the best homemade treats of your life. I have known many friends to gobble them up in little Buttermilk Scone-Lemon Curd sandwiches… I’m looking at you, Jenna and Tony.
I had planned on making Buttermilk Scones and Lemon Curd for the upcoming holiday weekend, but then I discovered Jeni’s Splendid Ice Creams new spring flavor, Lemon Buttermilk Tart Frozen Yogurt with swirls of lemon curd and pieces of shortbread crust mixed throughout and it sounded a bit magical… even more magical when made with pieces of my mom’s Buttermilk Scones.
Like the Brambleberry Crisp Ice Cream I made last year, there wasn’t an exact recipe in either of her cookbooks for this flavor, but after surveying three different flavors of ice cream (Lemon Cream Ice Cream, Buttermilk Frozen Yogurt, and Lemon Frozen Yogurt), I created something that I think is pretttty spectacular for Easter and spring in general.
I used Jeni’s original recipe for Lemon Frozen Yogurt, but substituted buttermilk for milk to make the frozen yogurt extra creamy, tangy, and tart. I then followed Jeni’s recipe for Lemon Curd, which uses extra lemon juice to ensure the curd doesn’t lose its tartness when frozen and calls for cornstarch so the curd remains intact when swirled into the frozen yogurt. Last but not least, I crumbled my mom’s scones into the frozen yogurt in lieu of shortbread pieces because after all, I was inspired by my mom’s tea parties…
If you’re looking for a fun treat to share with family and friends for the holiday or simply to celebrate the new spring season look no further! It’s spring in a scoop; it’s bright, refreshing, and full of tart lemony flavors!
Lemon Buttermilk Frozen Yogurt inspired/adapted from Jeni’s Splendid Ice Creams and my Mom:
Lemon Buttermilk Frozen Yogurt:
1 quart plain low-fat yogurt
1½ cups buttermilk
2 tablespoons cornstarch
2 ounces (4 tablespoons) cream cheese, softened
½ cup heavy cream
2/3 cup granulated sugar
¼ cup light corn syrup
Zest from 1 lemon (reserved from below)
2 to 3 lemons
3 tablespoons sugar
4 large egg yolks
1 tablespoon cornstarch
¾ cup granulated sugar
Zest from 1 lemon
¾ cup lemon juice
8 tablespoons unsalted butter, cut into ½-inch cubes
Buttermilk Scones (This is the original recipe, which will leave you with lots of leftovers after crumbling 1 or 2 into your ice cream. You’ll want extras!):
2 2/3 cup all purpose flour
2/3 cup granulated sugar
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter or margarine, chilled and cut into ½-inch cubes
½ cup buttermilk
6 tablespoons heavy cream
Buttermilk Scone Glaze:
2 tablespoons heavy cream
- To make the frozen 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 to 8 hours to drain. While the yogurt is draining make lemon curd and buttermilk scones. Once the yogurt is drained, discard the liquid, and measure out 1¼ cups of the drained yogurt; set aside.
- To make the lemon curd, put the yolks and cornstarch in a medium bowl and mix until completely smooth. Add the sugar, zest, and juice and blend well. Pour into a 4-quart saucepan and place over medium heat. Stirring constantly, heat the mixture until it begins to simmer (7 to 10 minutes). Allow to simmer for 45 seconds. Remove from the heat and whisk in the butter, one cube at a time, until melted and smooth. Pour the curd into a bowl and press plastic wrap onto the surface to prevent a skim from forming. Chill completely, about 2 hours, in the refrigerator. The curd will keep for up to 2 weeks.
- To make the buttermilk scones, preheat oven to 325 degrees F and add flour, sugar baking powder, baking soda, and salt in a food processor and pulse until combined. While the food processor is running, add butter one cube at a time and pulse until mixture resembles coarse sand (about 1 minute). Continue running food processor and add buttermilk and heavy cream and mix until the dough starts to come together and pull away from the sides (about 1 minute). On a floured surface, roll the dough out to ½-inch thickness and cut with a floured round cookie cutter. Place the scones on an ungreased baking sheet.
- To make the buttermilk scone glaze, mix egg and heavy cream in a small bowl and brush the tops of the scones with glaze and bake for 25 minutes until lightly golden. Let cool and then select 1 or 2… or 3 ugly scones to crumble into your ice cream. Enjoy the rest with a cup of tea! While the scones are cooling make the lemon syrup.
- To make the lemon syrup, using a vegetable peeler, remove the zest in large strips from 1 lemon; reserve for the frozen yogurt (leave the zest in large strips so it’s easier to strain out later). Juice enough of the lemons to make 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.
- To make the frozen yogurt, mix about 2 tablespoons of the buttermilk 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.
- Combine the remaining buttermilk, 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 precisely. Remove from the heat and gradually whisk in the 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.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 1 ¼ cups drained yogurt and the 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, adding more ice as necessary, until cold, about 30 minutes. Pour the ice cream base into the frozen canister and begin to spin the frozen yogurt until thick and creamy.
- Pack the ice cream into a storage container alternating with layers of lemon curd and crumbled buttermilk scone pieces. Press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least four hours.