Ingredients:

  • 1 pound (500 grams) Fresh Ripe Strawberries, hulled and roughly chopped
  • 1/4 cup (50 grams) Granulated Sugar (for maceration)
  • 1 tablespoon (15 millilitres) Fresh Lemon Juice
  • 3 cups (700 grams) Full-Fat Greek Yogurt (5%+)
  • 1/4 cup (50 grams) Granulated Sugar (for yogurt mixture)
  • 2 tablespoons (30 millilitres) Honey or Light Corn Syrup
  • 1 teaspoon (5 millilitres) Quality Vanilla Extract
  • 1/4 teaspoon (1 gram) Fine Sea Salt

Instructions:

  1. Combine the chopped strawberries, 1/4 cup (50g) of sugar, and lemon juice into a small saucepan.
  2. Heat the mixture over medium-low heat until the sugar dissolves and the berries begin to release their juices, about 5–7 minutes. Do not boil vigorously.
  3. Remove from heat and allow the strawberry mixture to cool completely to room temperature.
  4. Transfer the cooled strawberry mixture and its juices to a blender or food processor. Blend until perfectly smooth. For a professional, seed-free finish, press the purée through a fine-mesh sieve into a large bowl.
  5. Whisk the Greek yogurt, the remaining 1/4 cup (50g) of sugar, honey/corn syrup, vanilla extract, and salt into the strawberry purée. Taste and adjust sweetness, remembering that freezing dulls sweetness.
  6. Cover the yogurt base tightly and transfer it to the refrigerator. Allow the mixture to chill for a minimum of 8 hours, ideally overnight (12 hours). This is a mandatory step for proper churning.
  7. Assemble your ice cream maker with the freezer bowl fully frozen. Pour the chilled yogurt base into the machine and churn according to the manufacturer’s instructions (usually 20–25 minutes), until the frozen yogurt resembles soft-serve ice cream.
  8. Scrape the soft frozen yogurt into an airtight, freezer-safe container. Press cling film directly onto the surface to prevent ice crystal formation.
  9. Freeze for 1–2 hours for a firm, scoopable texture, or serve immediately if you prefer the soft-serve style.