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 Mango Slices Acidic? Mango Slices and Acid Reflux
Mangoes, often referred to as the “king of fruits,” are celebrated for their rich, sweet flavor and vibrant color. From smoothies and desserts to being enjoyed fresh, mango slices are a staple in diets worldwide. However, for individuals managing acid reflux, the question arises: are mango slices acidic, and can they trigger reflux symptoms? Understanding the nature of mangoes and their impact on the digestive system is essential for making informed dietary choices.
Acid reflux, also known as gastroesophageal reflux disease (GERD), occurs when stomach acid flows back into the esophagus, causing discomfort and irritation. Certain foods can exacerbate these symptoms, making it vital to evaluate the acidity of the foods consumed. Mangoes, being a tropical fruit, do have natural sugars and a certain level of acidity, but they also contain alkaline properties that may benefit digestion.
This duality often leaves individuals puzzled about whether mango slices should be avoided or embraced when managing acid reflux. In this article, we will delve into the acidity of mango slices, their nutritional profile, and how they can impact acid reflux symptoms. We’ll also provide practical tips for incorporating mangoes into a reflux-friendly diet.
Are Mango Slices Acidic or Alkaline?
According to research, Mangoes, including mango slices, have a slightly acidic pH ranging between 3.4 and 4.8, depending on their ripeness. Unripe mangoes are more acidic due to their higher content of citric and malic acids, while ripe mangoes tend to be less acidic and sweeter because of their increased natural sugar content. Despite their acidity, mangoes have an alkalizing effect on the body once metabolized, which can contribute to maintaining a balanced pH in the digestive system.
The acidity in mango slices primarily comes from organic acids like citric acid, tartaric acid, and malic acid. These acids are not typically strong enough to significantly aggravate acid reflux in most individuals. However, their impact varies depending on the person’s tolerance and the quantity consumed. Additionally, mangoes are rich in vitamins and minerals, such as Vitamin C, Vitamin A, and potassium, which contribute to their overall health benefits. The fiber content in mangoes also aids digestion and can help prevent common issues like constipation, which is sometimes linked to acid reflux.
Understanding the interplay between acidity and alkalinity in mango slices can help individuals make informed choices about their diet. While mangoes are slightly acidic, they’re unlikely to trigger reflux when consumed in moderation, especially when ripe. Factors such as portion size and individual sensitivity to acidic foods play a significant role in determining whether mango slices are suitable for those with acid reflux.
Related to Read: Are Mangoes Acidic?
Mango Slices and Acid Reflux: The Connection
1. The Role of Acidity in Acid Reflux
Acid reflux is often triggered by foods that relax the lower esophageal sphincter (LES), allowing stomach acid to escape into the esophagus. Foods high in acidity or fat are common culprits. Mango slices, while slightly acidic, are generally considered mild and are less likely to aggravate reflux compared to citrus fruits like oranges or lemons. Their lower acid content makes them a safer option for many individuals.
Ripe mango slices are particularly less acidic, as the ripening process reduces their citric acid levels and enhances their natural sweetness. This makes them more palatable for those managing GERD symptoms. However, consuming unripe mangoes or pickled mangoes, which are significantly more acidic, may increase the risk of reflux symptoms.
2. Fiber and Digestive Health
Mango slices are an excellent source of dietary fiber, with one cup providing approximately 2.6 grams of fiber. Fiber plays a crucial role in supporting healthy digestion by promoting regular bowel movements and preventing issues like constipation, which can exacerbate acid reflux. Soluble fiber in mangoes also helps regulate stomach acidity, reducing the likelihood of reflux episodes.
For individuals with acid reflux, incorporating fiber-rich foods like mango slices can help maintain a healthy digestive system. The fiber content in mangoes not only improves gut motility but also supports the growth of beneficial gut bacteria, contributing to overall digestive health.
3. Natural Sugars and Their Impact
Mango slices contain natural sugars, such as fructose and glucose, which provide a quick energy boost. While natural sugars are generally well-tolerated, excessive consumption can lead to increased stomach acid production, potentially triggering reflux symptoms. Moderation is key to enjoying the benefits of mango slices without exacerbating acid reflux.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Tips for Including Mango Slices in a Reflux-Friendly Diet
1. Choose Ripe Mangoes
Ripe mangoes are less acidic and have a sweeter taste, making them more suitable for individuals with acid reflux. Look for mangoes that are slightly soft to the touch and have a fragrant aroma, indicating ripeness.
2. Control Portion Sizes
Eating large portions of mango slices can overfill the stomach, increasing the risk of acid reflux. Stick to a moderate serving size of one-half to one cup per sitting to minimize the chances of triggering reflux symptoms.
3. Avoid Spicy or Acidic Pairings
While mangoes pair well with many dishes, avoid combining them with spicy or acidic ingredients that may exacerbate reflux. For example, skip spicy mango chutneys or mango salads with citrus dressings if you’re prone to reflux.
4. Incorporate into Smoothies
Blend mango slices with alkaline ingredients like almond milk, spinach, or banana for a reflux-friendly smoothie. Avoid adding acidic fruits like oranges or pineapples to keep the pH balance in check.
5. Monitor Your Body’s Response
Pay attention to how your body reacts after consuming mango slices. If you notice increased reflux symptoms, reduce your intake or try pairing mangoes with other alkaline foods to balance their acidity.
Author Tip: 7-Day Meal Plan For Gastritis
Mango Slices: Health Benefits Beyond Acid Reflux
Mango slices offer numerous health benefits beyond their impact on acid reflux. They are a powerhouse of essential nutrients, including:
- Vitamin C: Supports immune function and skin health.
- Vitamin A: Promotes eye health and reduces inflammation.
- Antioxidants: Neutralize free radicals and protect against oxidative stress.
- Potassium: Regulates blood pressure and supports heart health.
- Enzymes: Mangoes contain amylase enzymes that aid in breaking down carbohydrates, improving digestion.
Including mango slices in a balanced diet can contribute to overall well-being, provided they are consumed mindfully and in moderation.
Final Thoughts
Are mango slices acidic? Yes, mango slices have a slight acidity due to their natural composition, but their alkalizing effect on the body and rich nutritional profile make them a valuable addition to a healthy diet. For individuals managing acid reflux, ripe mango slices in moderate amounts are generally safe and can even support digestive health due to their fiber and enzyme content.
To enjoy mango slices without triggering reflux, choose ripe fruits, control portion sizes, and avoid pairing them with acidic or spicy ingredients. As always, it’s essential to listen to your body and consult a healthcare professional for personalized dietary advice. With mindful preparation and consumption, mango slices can be a delicious and reflux-friendly treat.
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