Lemon Frozen Yogurt, à la Jeni’s Splendid Ice Cream
Medically reviewed by Christiana George Updated Date: June 8, 2023
A couple weeks back, I mentioned how I got to try Jeni’s Splendid Ice Cream for the first time ever. And while the famous salted caramel was lip-smackingly good (intensely salty AND sweet), I couldn’t stop thinking about the lemon and blueberry fro-yo, particularly because of the lemon frozen yogurt base. It was tangy and delicate, falling just short of palate-cleansing because it was still quite creamy.
So even though it’s not really frozen desserts weather anymore (oh hell, who am I kidding? I could eat frozen desserts any time of the year (although I think that claim’s actually going to be tested this winter (and are parentheses within parentheses within parentheses grammatically incorrect?))), I couldn’t wait until next year to try out this recipe.
Like Molly said, the recipe’s a bit fussy. It requires very exact timing and the use of many many bowls. And I didn’t even make the blueberry swirl because I wanted the unadulterated taste of lemon. But I didn’t mind it—following directions gets to be kind of meditative after awhile. Just know that you’ve been warned, if you decide to go through with it.
If you follow the directions precisely—ROOM TEMPERATURE cream cheese! I can’t stress that enough—you will most certainly end up with a lovely quart of fro-yo in the lightest shade of yellow. It doesn’t turn icy even after it’s been in the freezer for a few days, it doesn’t melt too fast (or too slow for that matter). It really is the perfect way to savor Jeni’s at home.
LEMON FRO-YO
Recipe from Jeni’s Splendid Ice Creams at Home via Orangette
Yields over a quart
Ingredients:
For the lemon syrup:
2 to 4 lemons
3 Tbsp sugar
For the frozen yogurt base:
1 quart plain low-fat yogurt
1-1/2 cups whole milk
2 Tbsp corn starch
2 oz. (4 Tbsp) cream cheese, softened
1/2 cup heavy cream
2/3 cup sugar
1/4 cup light corn syrup
Zest from one lemon, reserved from lemon syrup
Directions:
One day in advance, Put a mesh sieve lined with 2 layers of cheesecloth over a bowl and pour the plain yogurt into the sieve. Cover with plastic wrap and refrigerate 6 to 8 hours (I kept it in the fridge for over 24 hours and it turned out fine).
For the lemon syrup, first use a vegetable peeler to peel the zest off one lemon in long strips. Reserve for the frozen yogurt base. Then juice enough of the lemons to yield 1/2 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 heat and set aside to cool.
For the frozen yogurt:
Remove the plain yogurt from the fridge and measure out 1-1/4 cups worth. Set aside.
Combine 2 Tbsp of the milk in a small bowl with the corn starch.
In a bowl (that will eventually need to fit the entire fro-yo base), whisk the cream cheese until smooth (very smooth! The cream cheese should definitely be at room temperature or it will whisk into clumps).
Combine the remaining milk, heavy cream, sugar, corn syrup, and strips of lemon in a large pot (Jeni specifies a pot with 4-quart capacity, but I really don’t think it’s necessary for this particular recipe. A large-ish pot will do). Bring to a rolling boil over medium-high heat and boil for exactly 4 minutes. Towards the end of the 4 minutes, whisk the corn starch and milk until it’s a smooth slurry. Remove the pot from the heat and slowly whisk in the corn starch mixture. Return the pot to the heat, and continue to cook, stirring consistently, for 1 more minute, until the liquid starts to thicken. Remove from heat, and gradually whisk the milk mixture into the bowl with the cream cheese until smooth. Add the reserved 1-1/4 cup plain yogurt and the lemon syrup. Whisk until smooth.
Let cool, then refrigerate the mixture for about 6 hours. Remove from fridge, pick out the strips of lemon (you could pour the mix through a sieve, but it’s quite thick and unmanageable at this point). Pour the mixture into the canister of an ice cream machine, and spin until thick and creamy.
Once done churning, pour the fro-yo in a container and refrigerate it until firm.
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Are Potatoes Acidic? Explore Their Safety for Acid Reflux Sufferers
Potatoes are a staple in cuisines worldwide, valued for their versatility and nutritional benefits. But for individuals who experience digestive issues, a common question arises: are potatoes acidic?
Understanding the acidity of potatoes and their impact on acid reflux can help you make better dietary choices. Whether you’re dealing with heartburn or gastroesophageal reflux disease (GERD), this guide will explore whether potatoes are safe for those managing acid reflux and provide insights into incorporating them into a reflux-friendly diet.
In this article, we’ll discuss the acidity of potatoes, their nutritional composition, and their compatibility with an acid reflux diet. We’ll also explore the best ways to prepare potatoes to minimize digestive discomfort and share alternative foods for those with severe sensitivities.
By the end, you’ll have a clear understanding of whether potatoes should be a part of your acid reflux management plan.
Are Potatoes Acidic or Alkaline?
Potatoes, despite their mild flavor, are considered slightly alkaline rather than acidic. This is primarily due to their low pH value, which generally ranges between 5.4 and 5.9, depending on the variety and preparation method.
Nutritional Composition of Potatoes
Potatoes are nutrient-dense and provide essential vitamins and minerals:
| Nutrient | Amount per 100g | Health Benefit |
| Vitamin C | 19.7 mg | Boosts immunity and skin health |
| Potassium | 425 mg | Helps regulate blood pressure |
| Vitamin B6 | 0.3 mg | Supports brain health |
| Dietary Fiber | 2.2 g | Promotes digestive health |
Potatoes also contain compounds like solanine and chaconine, which are alkaloids that may irritate the digestive tract if consumed in excess. However, these levels are generally low and safe when potatoes are cooked properly.
Why Potatoes Are Safe for Acid Reflux?
- Alkaline Properties: Potatoes are naturally alkaline-forming, which can help neutralize stomach acid and reduce symptoms of acid reflux.
- Complex Carbohydrates: These provide a steady source of energy and are gentle on the stomach, making them suitable for individuals with GERD.
- Low Fat Content: Fatty foods are known to trigger reflux, but potatoes are naturally low in fat, making them a safe option.
Related to Read: Are Sweet Potatoes Acidic?
How to Prepare Potatoes for Acid Reflux Relief?
The way potatoes are prepared can influence their impact on your digestive system. Certain cooking methods can make potatoes more reflux-friendly:
1. Boiling or Steaming
- Why It Works: These methods retain the potato’s natural alkalinity and make it easy to digest.
- Tips: Add mild seasonings like parsley or dill instead of acidic sauces or butter.
2. Baking
- Why It Works: Baked potatoes are soft, low-fat, and easy on the stomach.
- Tips: Avoid adding sour cream or spicy toppings, which may trigger reflux.
3. Avoid Frying
- Why It Doesn’t Work: Fried potatoes, such as French fries or chips, are high in fat and may worsen acid reflux symptoms.
Author Tip: 7-Day Meal Plan For Gastritis
Are Potatoes Safe for Acid Reflux?
Health and food experts suggest that potatoes can be a safe and soothing food for those with acid reflux when prepared appropriately. Their alkaline nature makes them an excellent choice for neutralizing stomach acid. However, individuals should avoid heavily processed or fried potato dishes that are high in fat or contain acidic additives.
Here’s a quick comparison of potato preparations and their effects on acid reflux
| Preparation Method | Impact on Acid Reflux |
| Boiled | Safe and soothing |
| Steamed | Gentle on the stomach |
| Baked | Suitable when minimally topped |
| Fried | May worsen symptoms |
Other Alkaline Foods to Complement Potatoes
If you’re managing acid reflux, pairing potatoes with other alkaline foods can further reduce symptoms. Some examples include:
| Food | Why It Helps? |
| Bananas | Naturally soothing to the stomach |
| Oatmeal | High in fiber, reduces acid |
| Leafy Greens | Alkaline and nutrient-rich |
| Almonds | A healthy, reflux-friendly snack |
Related to Read: Are Bananas Acidic?
FAQs About Potatoes and Acidity
Do potatoes cause acidity?
No, potatoes do not cause acidity. In fact, they are alkaline-forming and can help neutralize stomach acid. However, heavily processed or fried potato dishes may irritate the stomach.
Are potatoes high in acid?
Potatoes are not high in acid. They have a low pH range and are classified as alkaline-forming foods.
Are eggs acidic?
Eggs are mildly acidic, with a pH of about 6.0 to 6.5. However, they are generally well-tolerated by most people and can be included in an acid reflux-friendly diet when prepared without added fats or spices.
What food is high in acid to avoid?
Foods high in acid that may trigger acid reflux include:
- Citrus Fruits: Oranges, lemons, and grapefruits.
- Tomatoes: Including sauces and juices.
- Carbonated Beverages: Sodas and sparkling water.
- Processed Meats: Such as sausages and salami.
Conclusion: Are Potatoes Good for Acid Reflux?
Potatoes are naturally alkaline-forming and can be a safe and effective food choice for individuals managing acid reflux. When prepared using gentle methods like boiling, steaming, or baking, they provide essential nutrients without triggering digestive discomfort.
Pairing potatoes with other reflux-friendly foods can further enhance their benefits. By making smart dietary choices, you can enjoy delicious meals while keeping acid reflux at bay.
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