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You will have to sieve this ice-cream in order to remove the strawberry seeds from the mixture.
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
For the garnish
extra strawberries and mint
Halve the strawberries if they are large.
Place the yogurt, strawberries and icing sugar in the blender and pulse until smooth.
Push through a wide-meshed sieve.
Rinse out the blender, add the yolks and whizz.
Now dissolve the sugar in the water over a low heat in a small pan and bring to the boil.
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.
Turn the blender immediately on to Speed 1 and add the hot syrup gradually to the yolks.
Tip in the yogurt and the strawberries, and blend until smooth and dusky pink. Scrape into a metal bowl, and cool.
Churn to freeze, then transfer to an air-tight tub.
Freeze until firm.
Allow to soften in the fridge for about 20 minutes or so before serving, or give one or two rotations in the microwave.