1lbfresh strawberriesin season!, hulled and cut into slices
1TbspPinnacle Cake-Flavored Vodkayou can use plain vodka
1cupCabot Greek Style Lowfat Plain Yogurt
1/2tsplemon juicefreshly squeezed
In a large bowl, combine the sliced strawberries, vodka, and sugar, stirring til the strawberries are evenly coated. Cover and leave on the counter for about an hour, stirring periodically.
After 1 hour, combine the strawberry mixture with the yogurt, heavy cream, and lemon juice in a blender. Puree until you reach desired consistency. Pour back into the large bowl, cover, and put in the refrigerator for 1 hour.
When ready to make ice cream, set up your machine and add the mixture per manufacturer’s directions. In my case, I have a Cuisinart 1.5 Qt maker and after pouring in the mixture, it took about 25 minutes to freeze to soft-serve stage.
Transfer to an air-tight container and freeze for another four hours or more to set fully.
At the last minute, I decided to dice up some pound cake and stir that into my ice cream while I was transferring it to the freezer container. It was fantastic! The diced pound cake also makes a great garnish if you don’t want to mix it in.