When I was younger, I relished everything that was new...probably why I was filled with insatiable wanderlust. These days, whether it's the extra years or having the good fortune to live in Hawaii, I find myself just as excited to be back home after travels. Whether it's stumbling across new exotic things at home (an invitation to a "mountain oyster" sampling), revelling in seemingly mundane new events (Nalo Greens at Whole Foods! Finally!), or welcoming the return of old friends (lychees and mangoes flooding the stalls in Chinatown), it's great to be back.
Right before we left, in an effort to preserve a carton of local milk in the fridge, I made yogurt. With the hot, summer weather in mind, I picked up a box of Kula strawberries and blended them with Maui raw sugar and yogurt and churned the mix in my ice cream maker for frozen yogurt. There's no place like home...or maybe more accurately, the kitchen.
Strawberry Frozen Yogurt
adapted from David Lebovitz's cookbook: The Perfect Scoop
1 pound (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
Optional: 2 teaspoons rum (for an all-local fro-yo, try Maui Rum from Haleakala Distillers)
1 cup (240g) plain, whole milk yogurt
1 teaspoon fresh lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the sugar and rum (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is almost smooth.
Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.
Makes 1 quart.
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