Best to eat it on the same day as you make it, as it will get icy if it stays in the freezer for more than 8 hours. If you want it to last longer and not get icy, add a tablespoon of vodka or kirsch to the mixture right before churning.
- 3 cups de-stemmed sliced fresh strawberries
- 3 Tbsp lemon juice
- 2/3 cup to 1 cup sugar (depending on how sweet you want the result, and how sweet your strawberries are to begin with)
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 1/2 cups full fat yogurt (if use low or non fat, then add 2 Tbsp cream)
1 Cook strawberries with lemon juice, salt, sugar, and mash: Place the strawberries, lemon juice, salt, and sugar in a medium saucepan. Heat on medium heat, stirring, until the sugar has completely dissolved.
Use a potato masher to mash up the strawberries as the mixture is heating.
As soon as all of the sugar has completely dissolved, remove from heat and let sit for 10 minutes.
2 Stir in milk, yogurt, then chill: Stir in the milk and yogurt, until completely incorporated. Place the mixture in the refrigerator, and chill for at least an hour, preferably several hours, until completely cold, before proceeding.
3 Process in ice cream maker: Process the mixture in your ice cream maker 20 to 25 minutes. Eat immediately or keep in freezer until served.