Against the recommendations of the ice cream expert, David Lebovitz, I used nonfat Greek yogurt, instead of the full-fat variety, for the base. It does make it a little lighter and less creamier (something between a sorbet and a yogurt), but it's so good, it doesn't matter. In place of the sugar, I used a combination of Stevia Leaf and Xylitol (Birch), but you can just as easily use the real thing in this recipe. If possible, don't skip the vodka or kirsch, as it stops the mixture from getting too hard in the freezer; it keeps it nice and 'scoopable'.
Adapted from David Lebovitz's The Perfect Scoop.
- 1 pound fresh strawberries, washed and hulled
- 1/2 cup Xylitol + 1 TB Stevia (or 2/3 cup sugar)
- 2 teaspoons vodka or kirsch
- 1 cup nonfat Greek-style yogurt (or whole-milk yogurt, if you so desire)
- a few drops of freshly squeezed lemon juice
- pinch sea salt
Slice strawberries into small pieces and put them in a bowl. Add the Xylitol and Stevia (or sugar, if using), stirring until the sweeteners dissolve. Cover and let stand at room temperature for 1 hour.
Puree strawberries with their juice and the lemon juice. Add the yogurt and pinch of sea salt and mix well.*
Refrigerate for 1 hour and then freeze in your ice cream maker, according to your manufacturer's instructions.
*If you want a smoother version, strain the mixture through a mesh strainer to remove the seeds.