I normally hate non-chocolate ice cream, especially fruit based ice creams. But, since I got my ice cream maker, I’ve been trying every recipe under the sun. I’m sure eventually I will even make parsley ice cream.
Fresh, yummy strawberries!
Strawberries and sugar...
Strawberries "marinating" in the bowl over night
Right before whipping up some strawberry puree!
I got up at 8am on a weekday morning to do this...now THAT is dedication (normally I sleep in till 8:30)
Recipe is as follows, adapted from David Lebovitz's book, The Perfect Scoop (makes about 1 quart, or just enough to fill a normal ice cream maker)
1 pound strawberries, rinsed and hulled (just buy one 16 oz. carton)
2/3 cup sugar
1 cup greek yogurt
1 tsp. fresh lemon juice
Slice the strawberries into small pieces. (see photo #1). Toss in a bowl with the sugar until the sugar dissolves. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring occasionally. Or, you can do what I did and leave it in the fridge over night.
Transfer the strawberries + resulting juice to a blender. Add the greek yogurt and the lemon juice. Wheeee! (which means pulse until smooth).
Chill the mixture for an hour (or 8 hours - from the time you blend, go to work, and come back). Throw into your magic ice cream maker and let it do the rest of the work for another 30 minutes!