Description

Cooking time: 30 minutes

Method

1. Put the strawberries, lemon juice and half of the sugar in a blender, and whizz to a purée. Taste the purée and add more of the sugar to sweeten, if necessary. Sieve to remove the seeds.
2. Put the yogurt into a large bowl and stir in the jam plus half of the purée. Whip the cream to soft peaks in a separate bowl, then fold the cream into the yogurt mixture. Pour this ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.
3. Transfer the semi-frozen ice cream to a re-sealable container. Spoon over the remaining strawberry purée and ripple though the ice cream with a knife or metal skewer. Cover and store in the freezer for up to 1 month.
4. To serve, scoop balls of the ice cream into cornets. If the ice cream is too hard to scoop, then let it soften slightly at room temperature for 5-10 minutes.

Recipe by Annabel Karmel.

See more recipes by Annabel Karmel.

Each portion contains