Strawberry Yoghurt Ice Cream, delicious, refreshing, yummy!
Strawberry-Yoghurt Ice Cream
(adapted from "The Perfect Scoop" by David Lebovitz)
Makes about 1-1/4 liters
1 pound (450gm) fresh strawberries, rinsed and hulled
3/4 cup (150gm) sugar (I use 1/2 cup)
1 tablespoon vodka or kirsch
1 cup (240gm) sour cream (I use yoghurt)
1 cup (250ml) heavy cream
1/2 teaspoon freshly squeezed lemon juice
Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsh, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.
Pulse the strawberries and their liquid with the sour cream (or yoghurt), heavy cream and lemon juice in a blender or food processor until almost smooth but still slightly chunky.
Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.
I will be taking a break for the coming Chinese New Year.
Most of us will be travelling and visiting our loved ones, I wish you a safe journey to your destination and a safe journey back home! See you when I get back!
I would like to wish all my Chinese friends and readers:
Gong Xi Fa Cai
Wish you good health, prosperity, longevity, lots of good luck and happiness!
And have a blessed wonderful year!