Strawberry Yoghurt Ice-Cream

Strawberry Yoghurt Ice-Cream

 

This is a wonderfully refreshing and slightly sharp Strawberry Yoghurt Ice-Cream. The use of Greek yoghurt and fresh strawberries adds a lovely tang that cuts though the sweetness of the ice-cream. It’s a delight at the end of a meal and a welcoming treat on a hot day.

 

 

 

Also, using fresh strawberries as apposed to a store-bought strawberry syrup gives this ice-cream an intense natural strawberry flavour that (one could say), explodes in your mouth.

 


Another thing, you can substitute the strawberry puree for any other fruit puree or flavouring of your choice; or simply make a plain  yoghurt ice-cream using the base recipe and top afterwards with fresh fruit or nuts.

 

 

 

Lastly, a frozen yoghurt is less-fattening than a normal ice-cream, yet just as good or even sometimes better – so it’s a no-brainer when it comes to a great dessert option.

 

 

Strawberry Yoghurt Ice-Cream

For the Strawberry Puree

400g fresh strawberries, stems removed and halved

2 tbls caster sugar

1 tbls fresh lemon juice

1 tsp vanilla extract

In a bowl, add the strawberries and caster sugar and allow to sit for about 10 minutes to draw the juices out.

 

In a saucepan, combine all the the macerated strawberries and the remaining ingredients, Over a medium heat, allow the strawberries to cook and begin to break down. Cook, while stirring every now and then, for 5–7 minutes or until the strawberries start to resemble a jam-like consistency. Remove from the heat, blitz and strain through a muslin-lined sieve to remove the seeds. Set aside to cool.

For the Frozen Yoghurt

serves 5–8

3 large egg whites

200g caster sugar

750g Greek yoghurt

strawberry puree

Mix the egg whites with the sugar and heat over a low flame or in a bain-marie, stirring constantly, until steaming hot but not boiling (around 80 degrees Celsius). Transfer a large bowl, or stand mixer, and whisk for 10–15 minutes until you have a cool, stiff and fluffy meringue texture. Still whisking, add the yoghurt and strawberry puree and continue to whisk until incorporated, then transfer to an ice-cream machine and churn until frozen.

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