Strawberry Ice Cream Homemade

Ingredients

• 1 lemon
• 500 g yogurt (0.1% fat)
• 5 tbsp maple syrup
• 600 g strawberries
• 100 g whipping cream
• 4 ice‑cream cones (optional)

Instructions

1. 1.

   First, cut the lemon in half and squeeze out the juice. Whisk lemon juice with yogurt and maple syrup in a bowl until smooth.

2. 2.

   Wash strawberries gently in water, pat dry with paper towels, and clean them. Roughly 100 g of berries should be diced small.

3. 3.

   Cut the remaining berries in half, place them in a tall container, and blend finely with an immersion blender.

4. 4.

   Sift the strawberry puree through a fine sieve, then fold it into the yogurt mixture along with the diced berries.

5. 5.

   Beat the cream with hand mixer beaters until stiff peaks form; fold this into the yogurt‑strawberry mix using a whisk.

6. 6.

   Transfer to an ice‑cream maker and churn until frozen. (Alternatively, pour into a wide stainless steel bowl and freeze for about 4 hours, stirring vigorously every 30 minutes with a whisk to keep the ice cream creamy.)

7. 7.

   Before serving, let the homemade strawberry ice cream soften slightly. Scoop spheres with an ice‑cream scoop and arrange in cones or bowls.