Use a Greek-style yogurt for best results. Regular whole-milk plain yogurt can also be used.
Ingredients
1 pound (450g) strawberries (rinsed and hulled)
2/3 cup (130g) sugar
2 teaspoons vodka ((optional) or kirsch)
1 cup (240g) Greek-style yogurt
1 teaspoon freshly squeezed lemon juice ((optional))
Steps
Hull and slice the strawberries. Toss them a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Let stand at room temperature for 2 hours, stirring every so often.
Transfer the strawberries and their juice to a blender or food processor. Add the yogurt. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds. Taste, and add lemon juice if desired.
Chill for at least 1 hour, or overnight, then freeze in your ice cream maker according to the manufacturer’s instructions.
