Strawberry Yogurt Ice Cream


275g / 10 oz strawberries fresh or frozen
50g / 2 oz icing sugar, stiffed
275 ml / 10 fl oz plain yogurt
finely grated zest and juice of 1/2 orange


for Strawberry Ice Cream
Hull the strawberries and cut them in half.
Purée the berries together with the icing sugar in food processor or
blender. Add the yogurt and orange zest and juice and blend until
smooth. For best results
, freeze the mixture in an electric ice
maker, allowing about 25 minutes until firm. If you do not have an
ice cream maker, transfer the mixture to a stainless steel or enamel bowl
and freeze for 1 hour or until the mixture begins to freeze
around the edges.
Whisk well to break down the ice
crystal evenly. Return to the freezer for 1-11/2 hours, whisking every 20 minutes, until firm.
Transfer the yogurt ice to a plastic container, cover and
store in the ice compartment of your

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