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 Radishes Acidic? Radishes and Acid Reflux: Safe or Not?
Radishes, with their crisp texture and peppery flavor, are a versatile root vegetable often enjoyed in salads, soups, and pickles. However, if you’re dealing with acid reflux or GERD (gastroesophageal reflux disease), you may wonder, “Are radishes acidic?
Are they safe for acid reflux?” Understanding the acidity of radishes and their potential impact on digestion is crucial for making dietary choices that promote comfort and health.
In this article, we’ll delve into the pH levels of radishes, their nutritional benefits, and how they affect acid reflux symptoms. By the end, you’ll have a clear understanding of whether radishes should be part of your diet.
Are Radishes Acidic or Alkaline? Understanding Their pH Levels
Radishes are slightly alkaline, with a pH level ranging from 6.5 to 7.0. This makes them a unique vegetable because they do not contribute significantly to the body’s acidity levels. Here’s an overview of the pH scale and where radishes stand:
| Food | pH Level | Classification |
| Fresh Radishes | 6.5–7.0 | Slightly Alkaline |
| Pickled Radishes | 3.0–4.0 | Acidic |
While fresh radishes are mildly alkaline, pickling them introduces acidity due to the vinegar used in the process. This distinction is essential for individuals managing acid reflux.
Related to Read: Radish Greens: Superfood or Acid Reflux Trigger?
Nutritional Value of Radishes: A Powerhouse of Nutrients
Radishes are not only low in calories but also packed with vital nutrients that contribute to overall health. Here’s what makes radishes a nutritious choice:
- Vitamins: Rich in vitamin C, which boosts immunity and promotes healthy skin.
- Minerals: Contains potassium, calcium, and magnesium, supporting heart health and muscle function.
- Fiber: High in dietary fiber, which aids digestion and promotes a healthy gut.
- Antioxidants: Loaded with flavonoids and anthocyanins that fight oxidative stress.
- Low Glycemic Index: Helps regulate blood sugar levels, making them a diabetic-friendly option.
Are Radishes Safe for Acid Reflux? Analyzing Their Effects
Acid reflux occurs when stomach acid flows back into the esophagus, causing discomfort and heartburn. The impact of radishes on acid reflux symptoms varies based on their preparation and individual tolerance:
1. Alkaline Properties May Soothe Acid Reflux
Fresh radishes, being slightly alkaline, may help neutralize stomach acid, reducing reflux symptoms in some individuals.
2. High Fiber Content Supports Digestion
The fiber in radishes promotes healthy digestion, reducing the likelihood of acid reflux triggers like constipation.
3. Potential for Triggering Symptoms
Radishes have a spicy flavor that might irritate sensitive stomachs, potentially causing mild discomfort in individuals prone to acid reflux.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Tips for Including Radishes in a Reflux-Friendly Diet
If you enjoy radishes but are cautious about acid reflux, consider these tips to incorporate them safely:
1. Opt for Fresh, Raw Radishes
Fresh radishes are less likely to aggravate reflux symptoms compared to pickled varieties.
2. Pair with Alkaline Foods
Combine radishes with alkaline foods like leafy greens, cucumbers, or avocados to balance their spicy kick.
3. Avoid Overeating
Consuming radishes in moderation minimizes the risk of triggering acid reflux symptoms.
4. Cook Radishes to Reduce Spiciness
Roasting or steaming radishes can mellow their flavor, making them gentler on the stomach.
Author Tip: 7-Day Meal Plan For Gastritis
Health Benefits of Radishes Beyond Acid Reflux Relief
Radishes offer numerous health benefits that make them a valuable addition to any diet:
1. Supports Detoxification
Radishes promote liver function and help flush toxins from the body, supporting overall health.
2. Boosts Immune Health
Vitamin C in radishes strengthens the immune system and aids in the repair of body tissues.
3. Aids Weight Management
Low in calories and high in fiber, radishes help you feel full, supporting weight loss goals.
4. Improves Skin Health
Antioxidants in radishes combat free radicals, promoting a radiant and youthful complexion.
Related to Read: Is Horseradish Acidic?
Scientific Research on Radishes and Digestive Health
Scientific studies highlight the digestive benefits of radishes:
- Detoxification: A study in the Journal of Functional Foods showed that radishes contain compounds that support liver detoxification and digestive health.
- Antioxidant Properties: Research published in Food Science & Nutrition emphasizes the role of antioxidants in reducing inflammation and oxidative stress.
- Fiber Benefits: High-fiber foods like radishes are associated with improved gut motility and reduced risk of constipation.
Potential Downsides of Radishes for Acid Reflux Sufferers
While radishes are generally safe, they may not suit everyone, especially those with heightened sensitivity:
1. Spicy Flavor May Cause Discomfort
The peppery nature of radishes might irritate the esophagus in some individuals.
2. Individual Tolerances Vary
People with severe acid reflux or GERD should monitor their response to radishes and adjust their intake accordingly.
How to Enjoy Radishes Without Triggering Acid Reflux
Here are reflux-friendly ways to include radishes in your meals:
1. Radish Salad with Yogurt Dressing
Combine sliced radishes with a soothing yogurt dressing to balance their sharpness.
2. Roasted Radishes with Herbs
Roast radishes with olive oil, garlic, and rosemary for a flavorful and gentle side dish.
3. Radish and Cucumber Smoothie
Blend radishes with cucumbers, mint, and a splash of coconut water for a refreshing drink.
4. Pickled Radishes in Moderation
If you enjoy pickled radishes, consume them sparingly to avoid excess acidity.
FAQs
Are radishes good for acid reflux?
Radishes are considered beneficial for acid reflux because they are alkaline-forming and can help balance stomach acid. Their high water content also soothes the stomach lining and aids digestion, making them a good choice for managing acid reflux symptoms.
Is radish basic or acidic?
Radishes are alkaline-forming in nature. Despite their slightly peppery taste, they help neutralize excess stomach acid when digested. This makes them a helpful addition to an alkaline-friendly diet.
What vegetables are acidic?
Most vegetables are alkaline-forming, but some like tomatoes, spinach, and artichokes, are considered mildly acidic. However, their acidity is minimal compared to highly acidic foods like citrus fruits or vinegar.
What pH is radishes?
Radishes have a pH range of approximately 5.5 to 6.5, making them slightly acidic in their raw state. However, they become alkaline-forming once metabolized, supporting overall pH balance in the body.
Conclusion: Are Radishes Good for Acid Reflux?
Radishes are slightly alkaline and packed with nutrients, making them a healthy addition to most diets. For individuals with acid reflux, the key lies in preparation and moderation.
By opting for fresh radishes, balancing them with alkaline foods, and avoiding overconsumption, you can enjoy their unique flavor without discomfort. With their numerous health benefits, radishes are a versatile and nutritious choice worth exploring.
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