Makes about 2 pints
Music Pairing: So It Goes by Nick Lowe
Michael was the chief ice cream maker in our family, strawberry being one of his specialties. I can still see him, at the stove, stirring the homemade sauce he’d make for it. I took a different approach with this recipe, starting with a base of roasted strawberries (the oven does all the work!). In hopes of not fainting at the sight of myself in a swimsuit, I opted for frozen yogurt over a traditional ice cream. The bonus is you don’t have to cook the base (there are no eggs). It all comes to together rather quickly in the blender. Just plan ahead, and make the strawberry sauce base the night before, so it can cool in the fridge overnight.
1 1/2 cups (335 grams) plain Greek yogurt (I used Wallaby)
3/4 cup (185 grams/177 ml) whole milk
1/4 cup (57 grams/59 ml) heavy cream
2 tablespoons (42 grams) raw agave nectar
1 teaspoon (5 ml) pure vanilla extract
1 cup (232 grams) chilled roasted strawberry-basil sauce
Place the freezer bowl for your ice cream maker in the freezer at least 24 hours in advance of making this ice cream.
Add the yogurt, milk, agave, and vanilla to the bowl of a blender. Blend until smooth, 1 to 2 minutes.
Stir in the strawberry sauce (you may find it easier to do this step in a separate deep bowl).
Place the prepared freezer bowl in your ice cream maker. Pour in the strawberry-yogurt mixture. Churn 20 to 25 minutes, until the ice cream is a soft serve consistency. Transfer to a container, and cover. Freeze until firm enough to scoop, at least six hours, or overnight.