Strawberry Yoghurt Ice Cream

Another healthy way of using up my home grown strawberries. By freezing all the surplus, I get to enjoy the fruit all year round.

The texture of yoghurt ice cream is not creamy as it is not in a true sense an ice cream. It has a slight tang but is nevertheless a very tempting icy dessert.


Adding strawberry jam in between the layers of ice cream makes it extra delicious. We like raisins so have thrown in a handful.

Ingredients
400gm fresh or frozen strawberry, hulled and clean
100gm sugar
100ml cream
500gm low fat yoghurt
1 tsp vanilla extract or 1 vanilla bean
3 Tbsp vodka


2 Tbsp sultanas or gin soaked raisins(optional)
2-3 Tbsp strawberry vodka jam

Method
1. Add sugar to the strawberries. Set aside for a few hours.

2. At this stage there will be a fair bit of liquid in the strawberry and sugar mix (especially if using frozen strawberries). Boil the mixture to reduce and thicken the sugary syrup. Leave to cool.

3. Add all the ingredients except sultanas and strawberry jam into a blender. Blend at high speed.


4. Add the sultanas. Place in the fridge for a few hours or leave overnight to let the flavour develop.

5. Churn in ice cream maker.

6. In the final minute or so of churning add the strawberry jam to produce a streaky effect or scoop ice cream mix to a container and lace with strawberry jam in between scoops to create a streaky pattern.

7. Freeze for a few hours.


Note :
1. If you have a sweeter tooth, add more sugar.
2. Colouring not required.
3. If using vanilla pod, add when boiling the fruit and liquid and omit vanilla extract.
4. A small quantity of cream is added as I am using low fat yoghurt . Ice cream do need some fat. More cream can be added if weight and cholestrol is not an issue.

Tip
1. Just before churning, place the ice cream in the freezer for ½ hour to get it really cold. This shortens the churning time considerably.
2. The vodka makes a softer textured ice cream as alcohol does not freeze.