Yogurt Strawberry Ice Cream with Basil

Ingredients

• 200 g strawberries
• 50 g sugar
• 1 tbsp Lemon Juice
• 200 g Greek yogurt
• 2 egg whites
• 1 handful basil
• basil (for garnish)

Instructions

1. 1.

   Wash, trim, and chop the strawberries. Blend them with sugar and lemon juice in a blender until smooth. Stir in the yogurt. Whisk the egg whites until soft peaks form and fold into the yogurt mixture. Freeze in an ice cream maker according to manufacturer instructions.

2. 2.

   Meanwhile, wash the basil, shake dry, pluck leaves from stems, and chop finely. When the ice cream reaches soft-serve consistency, add the basil and continue freezing for about 5 more minutes. Serve in bowls and garnish with basil leaves.