Desserts Recipes - Strawberry and Yoghurt Ice Recipe

Ingredients

Serves 4

• 125 g/4 oz caster sugar

• 300 ml/1/2 pint water

• 375 g/12 oz strawberries

• 300 ml/1/2 pint strawberry yogurt

• 1 egg white

• 150 ml/1/4 pint double or whipping cream

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Method:

1. Put the sugar and water into a small saucepan and heat gently to dissolve the sugar, then boil rapidly until the thread stage is reached. The thread stage temperature is 107°C (225°F) on a sugar thermometer: to test without a thermometer, remove a little of the syrup with a small spoon and allow it fall from the spoon on to a dish. The syrup should form a fine thread.

2. Reserving 4 strawberries for decoration, slice the remainder and put them into a food processor or blender with the syrup. Blend for a few seconds, then pour the puree into a bowl.

3. Stir the yogurt into the strawberries and pour into a 1.2 liter/2 pint freezer proof container. Freeze for about 2 hours, stirring once or twice, until mushy.

4. Spoon the strawberry mixture into a large mixing bowl and put the egg white and cream into two slightly small bowls.

5. Using an electric whisk, beat the egg white until it is stiff but not too dry. Whisk the cream until it forms soft peaks, and whisk the strawberry mixture until smooth. There is no need to wash the whisk in between if you keep to this order.

6. With a large metal spoon, turn the egg white and cream into the strawberry mixture and gently fold all three together until smoothly blended.

7. Return to the container and freeze for about 3 hours until the ice cream is setting round the edges. Spoon into a bowl and whisk again until smooth and light.

8. Pour the ice cream back into the container, cover and freeze for at least 6 hours. Transfer the ice cream to the refrigerator about 40 minutes before serving to soften slightly.

9. Scoop or spoon the ice cream into glasses and serve decorated with the reserved strawberries.