Ingredients
- 125 g Caster sugar
- 0.5 piece Vanilla pod
- 2 piece lemon zest (strips)
- 500 g Ripe strawberries (hulled, roughly chopped)
- 500 g Full-fat Greek-style yoghurt
- 4 tbsp crème fraîche
Instructions
-
Combine sugar, vanilla pod, lemon zest, and 200ml water in a saucepan. Slowly bring to a boil, stirring until sugar dissolves. Simmer gently for 4-5 minutes until slightly thickened. Remove from heat and cool.
-
Blend strawberries in a food processor until smooth. Pour the purée into a bowl, add the yoghurt and crème fraîche and mix until combined.
-
Strain the cooled sugar syrup through a sieve into the strawberry mixture, discarding the vanilla pod and lemon zest. Stir well.
-
Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions. Transfer to a freezer-proof container and freeze for at least 2 hours before serving. If you don’t have an ice cream maker, pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until starting to freeze around the edges. Whisk the mixture well, then return to the freezer and freeze for another 2-3 hours, or until almost solid. Whisk again, then freeze for at least 2 hours before serving.
-
Remove the frozen yogurt from the freezer 10-15 minutes before serving to allow it to soften slightly.
Reviews & Comments
Leave a Comment