Shopping List

• 300g (10 1/2 oz) ripe, red strawberries, hulled
• 330g (11 oz) Greek set yogurt
• 30g (1 oz) icing sugar
• two egg yolks, whisked until pale and creamy
• 60g (2 oz) caster sugar
• 5 tbsp water
• Extra strawberries and mint to garnish

Method

1. Halve the strawberries if they are large. Place in the blender with the yoghurt and icing sugar and pulse until smooth.
2. Push through a wide-meshed sieve to remove the strawberry seeds.
3. Rinse out the blender, add the yolks and whizz.
4. In a small pan, dissolve the caster sugar in the water over a low heat and bring to the boil.
5. After about seven minutes, when reduced by two-thirds, the bubbles in the syrup will shine and flatten. This is called boiling to the thread stage.
6. Turn the blender immediately on to Speed 1 and add the hot syrup gradually to the yolks.
7. Tip in the yogurt and the strawberries, and blend until smooth and dusky pink. Scrape into a metal bowl, and leave to cool in the fridge.
8. When the mixture is cold, churn in an ice cream maker until frozen (it may seem slushy when done). Transfer to an air-tight tub and store in the freezer until completely firm.
9. Allow to soften in the fridge for about 20 minutes or so before serving, or give one or two rotations in the microwave.