Strawberry Yoghurt Ice Cream

Yoghurt contains a kind of good bacteria, called lactobacillus that helps build our digestive system healthy. When we catch a flu and need to take any antibiotics, we'd feel our appetite decreases too. Why? The antibiotics help us to kill the bad guys (harmful bacteria) in our digestive system, unfortunately at the same time they kill the good guys (good bacteria) too. The lactobacillus is the good guy we need then. Yoghurt is rich in protein, calcium, and other vitamins.

The fruit I like the most to add into yoghurt is strawberry. Although summer hasn’t come yet, I love to take as much as yoghurt ice cream as I love. It’s a really good dessert after dinner throughout the year.

If anyone asks me where to get great ice cream recipes and ideas, I won’t hesitate to recommend David Lebovitz’s blog to him/her. David Lebovitz has generously shared heaps of useful information about how to make delicious home-made ice cream. One of his popular cook books, The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments is surely a keeper too.

Strawberry Yoghurt Ice Cream (Adapted from David Lebovitz’s Vegan Strawberry Ice Cream)
(Printable recipe)

Ingredients:

• 430 gm fresh strawberries
• 2/3 cup sugar, or to taste (depends on how sweet your strawberries are)
• 1 cup plain yoghurt (I used Greek yoghurt)
• 2 tbsp honey, or to taste
• 1 tsp fresh lemon juice (optional)

Method:

1. Slice the strawberries and toss them with the sugar, and let them macerate for one hour at room temperature.
2. Puree the berries and their liquid with a standard or immersion blender. You can puree it until completely smooth and strain out some or all of the seeds by pressing the mixture through a mesh sieve. Or you can leave it slightly chunky and omit straining it. 
3. After draining the berries, stir in the yoghurt and honey and combine well. Adjust the amount of honey to your personal liking.
4. Taste, and add lemon juice if desired.
5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.

Note:

• Greek yoghurt, compared to other kinds of yoghurt, is thicker, smoother and creamier. The end result of using Greek yoghurt was very satisfied. I highly recommend it when it comes to making yoghurt ice cream.