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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Is Asparagus Acidic? Asparagus and Acid Reflux
Asparagus is a beloved vegetable known for its unique flavor and nutritional benefits. But for individuals suffering from acid reflux, it raises a common question: Is asparagus acidic, and can it aggravate or alleviate acid reflux symptoms? In this article, we’ll explore the acidity of asparagus, its nutritional profile, and its potential effects on acid reflux sufferers.
Understanding Acid Reflux and Diet
What Is Acid Reflux?
Acid reflux occurs when stomach acid travels back up into the esophagus, leading to symptoms such as heartburn, regurgitation, and chest discomfort. This condition is often linked to dietary choices, making it vital to assess whether specific foods, like asparagus, trigger or alleviate symptoms.
How Diet Impacts Acid Reflux?
Certain foods are known to trigger reflux by:
- Relaxing the lower esophageal sphincter (LES), which normally prevents acid backflow.
- Increasing stomach acid production.
- Irritating the esophageal lining.
Dietary management is a cornerstone of acid reflux treatment, which means understanding the properties of each food, including asparagus, is crucial.
Is Asparagus Acidic or Alkaline?
The pH Level of Asparagus
On the pH scale, asparagus is considered a low-acid food with a pH ranging between 6.0 and 7.0, depending on its preparation. Foods with a pH above 7.0 are classified as alkaline, while those below 7.0 are acidic. Research suggests that asparagus sits near neutral, making it a mild choice for those monitoring their dietary acid intake.
Raw vs. Cooked Asparagus
The pH of asparagus can vary slightly based on its preparation:
- Raw asparagus retains more of its natural alkalinity and nutrients.
- Cooked asparagus (especially steamed or boiled) may have a softer texture, making it easier to digest for some individuals with reflux.
Alkaline Properties of Asparagus
While not fully alkaline, asparagus contains certain compounds that promote an alkaline environment in the body, which may help neutralize stomach acid and reduce reflux symptoms.
Nutritional Profile of Asparagus
Asparagus is not just a culinary delight; it’s a powerhouse of nutrients that contribute to overall health. Here’s what makes it stand out:
Key Nutrients in Asparagus
- Vitamins: Rich in vitamins A, C, E, and K, as well as folate.
- Minerals: Contains potassium, magnesium, calcium, and iron.
- Antioxidants: High levels of glutathione, an antioxidant that reduces inflammation.
- Fiber: Asparagus is a good source of dietary fiber, promoting healthy digestion.
- Prebiotics: Contains inulin, a prebiotic fiber that supports gut health.
Health Benefits of Asparagus
- Anti-Inflammatory Properties: Helps reduce inflammation, which may benefit individuals with acid reflux.
- Improved Digestion: Fiber and prebiotics in asparagus support healthy bowel movements and gut microbiota.
- Heart Health: Potassium and antioxidants promote cardiovascular health.
- Immune Support: High levels of vitamin C and other antioxidants boost immunity.
Asparagus and Acid Reflux: Potential Effects
Can Asparagus Trigger Acid Reflux?
While asparagus is not inherently acidic, it may still cause reflux in certain situations:
- Seasoning Choices: Adding acidic ingredients like lemon juice or vinegar during preparation could trigger symptoms.
- Overeating: Consuming large portions of any food, including asparagus, can put pressure on the LES and lead to reflux.
- Individual Sensitivity: Some individuals may have unique sensitivities that make asparagus a trigger food.
Benefits of Asparagus for Acid Reflux
For many, asparagus can be a reflux-friendly addition to their diet:
- Mildly Alkalizing: Asparagus helps create a less acidic environment in the stomach, which may alleviate reflux symptoms.
- Promotes Digestion: Fiber content aids in digestion, preventing bloating and constipation that can exacerbate reflux.
- Anti-Inflammatory Effects: May help soothe the esophagus and stomach lining.
How to Incorporate Asparagus into a Reflux-Friendly Diet
Tips for Cooking Asparagus
- Opt for Gentle Cooking Methods: Steaming or boiling preserves nutrients while making asparagus easier to digest.
- Avoid Trigger Ingredients: Skip acidic additions like lemon juice, garlic, or spicy seasonings.
- Pair with Alkaline Foods: Combine asparagus with alkaline-rich foods such as quinoa, sweet potatoes, or bananas to balance stomach acidity.
Portion Control
Stick to small to moderate portions of asparagus to avoid overwhelming the stomach. Eating smaller meals more frequently throughout the day can also help reduce reflux episodes.
Timing of Consumption
Avoid eating asparagus—or any food—close to bedtime, as lying down after a meal can increase the likelihood of reflux symptoms.
Alternative Vegetables for Acid Reflux Sufferers
If asparagus doesn’t sit well with you, consider these acid reflux-friendly alternatives:
- Zucchini: Mild and easy to digest, zucchini is a versatile vegetable for reflux sufferers.
- Cucumber: Naturally hydrating and alkaline, cucumber is a refreshing option.
- Broccoli: Rich in nutrients and low in acidity, broccoli is generally well-tolerated.
Related to Read: Zucchini Recipes
Lifestyle Changes for Managing Acid Reflux
Adopt Acid-Reflux-Friendly Eating Habits
- Chew food slowly and thoroughly.
- Avoid overeating by sticking to smaller meals.
- Maintain an upright posture for at least 2–3 hours after meals.
Avoid Common Trigger Foods
Limit or eliminate highly acidic, fatty, or spicy foods like tomatoes, citrus fruits, fried foods, and chocolate.
Manage Stress Levels
Stress can exacerbate acid reflux by increasing stomach acid production. Incorporate relaxation techniques such as yoga, meditation, or deep breathing exercises.
What the Experts Say About Asparagus and Acid Reflux?
Nutritional Research on Asparagus
Research highlights asparagus as a vegetable rich in anti-inflammatory compounds and gut-friendly prebiotics. While direct studies on its effect on acid reflux are limited, its overall properties make it a potential ally in a reflux-friendly diet.
Recommendations from Nutritionists
Many nutritionists recommend asparagus as a low-acid vegetable suitable for most people with acid reflux. However, they emphasize the importance of individual tolerance and moderation.
Asparagus Recipes: Asparagus Tempura
Roasted Asparagus With Miso Butter And A Poached Egg
Conclusion
So, is asparagus acidic? Not exactly. With its near-neutral pH and alkaline-promoting properties, asparagus is generally a reflux-friendly food. For most individuals, it can be safely included in a reflux management plan, provided it’s prepared and consumed thoughtfully.
However, acid reflux triggers vary from person to person. It’s essential to monitor your body’s response to asparagus and make adjustments as needed. Incorporating this nutritious vegetable alongside other lifestyle changes can help you better manage acid reflux and enjoy a balanced diet.
FAQs
1. Is asparagus good for acid reflux?
Yes, asparagus is generally good for acid reflux due to its low acidity and digestive benefits. However, individual tolerance may vary.
2. Can cooking asparagus reduce its acidity?
Cooking asparagus doesn’t significantly change its pH, but steaming or boiling can make it easier to digest, potentially reducing reflux symptoms.
3. Are there vegetables better than asparagus for acid reflux?
Vegetables like zucchini, cucumber, and broccoli may be better suited for some individuals, depending on personal tolerance.
4. Does asparagus cause gas or bloating?
Asparagus contains inulin, a prebiotic fiber, which can cause gas or bloating in some people, especially if eaten in large amounts.
5. Should I eat asparagus raw or cooked for acid reflux?
Cooked asparagus is usually easier to digest and less likely to trigger reflux symptoms compared to raw asparagus.
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