Strawberry has a nice red colour and sour taste, when paired with plain yogurt, it creates a great Strawberry Yogurt Ice-Cream with a nice colour.
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Strawberry Yogurt Ice-Cream (No Ice-Cream Machine) | MyKitchen101en
- 250 g (8.8 oz) strawberry flesh
- 1 tbsp lemon juice
- 125 g (1/2 cup + 2 tbsps) granulated sugar
- 240 g (1 cup) dairy whipping cream
- 200 g (3/4 cup + 1 tbsp) plain yogurt
- 2 tbsps condensed milk
1 Puree strawberry flesh with blender.
2 Add sugar and lemon juice to pureed strawberry, bring to the boil, then reduce to medium heat, cook for about 7 minutes, or until it reduces to about 3/4 cup
(the initial amount is 1 1/2 cups).
3 Set aside the strawberry filling to cool completely (you may prepare ahead and keep refrigerated for later use).
4 Whip dairy whipping cream until soft peak. (Reminder: Use stainless mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)
5 Add yogurt, condensed milk and strawberry filling to dairy whipped cream, fold until well mixed, then transfer to a container and cover.
6 Freeze for 6-7 hours until firm. (The ice-cream will harden after freezing overnight. Leave it at room temperature for 5-10 minutes before serving will make it easier to be scooped out.)
7 Strawberry Yogurt Ice-Cream without Ice-Cream Machine is ready to be served!