Across the street from us is Bell’s Farm and those in the know around here, understand that means one thing this time of year…. STRAWBERRIES!! Also, we make our own yogurt (at home) and had a huge batch of greek yogurt ready to be used. Here is the result.
- 24 oz. Greek Yogurt
- 1 Cup Heavy Cream
- 2/3 Cup Sugar
- 2 teaspoons finely ground lavender
- 4 Cups Strawberries
- 1 Tablespoon Water
- 2 teaspoons Lemon Juice
You will need a decent ice cream maker, so be sure yours is ready to go, cold and clean.
Wash the strawberries and cut them into quarters. Put them into a saucepan with the sugar, water, and lemon juice, and simmer for about 7 minutes or until the berries are soft and there is a lot of juice. Put in blender and puree. Pour the mixture in a metal bowl and cool the mixture down until at or below room temperature. You can hurry this along by putting ice and water into a bigger bowl and placing the bowl containing the strawberry mixture into that ice water and stirring.
Mix the yogurt, cream, and strawberry mixture together. Have your ice cream maker ready and pour the mixture in.
Start it up and let the ice cream maker do its work. If yours is a good one, it will go until the mixture is quite firm with little ice crystals. That is what you want – your mixture converted into lots of tiny ice crystals. Then put into another container for finishing off the freezing in your freezer. .
For some serving ideas, try serving with a fresh strawberry or two on top, or a couple of mint leaves.