Author Notes
Slightly adapted from the ice Cream Bible, the Perfect Scoop. To be enjoyed in scoops from the container, straight from the freezer bowl as a soft-serve or in popsicle form. —goodgalsasha
Ingredients
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400 grams
strawberries
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130 grams
sugar
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280 grams
Greek yogurt
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2 teaspoons
lemon juice
Directions
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Chop the strawberries, toss with the sugar, leave to macerate until all sugar dissolves. Transfer into a blender along with Greek yogurt and the lemon juice and blend until smooth. For a glossy smooth texture strain through a fine mesh sieve, for a rustic countryside feel - leave as is. Refrigerate overnight.
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Freeze in your ice cream maker according to the manufacturer's instructions, store in an airtight container in the freezer for at least 4 hours until set or spoon soft-serve style right away.
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